Burundi Ninga Hill Anaerobic Honey

Ninga Hill is the site of a washing station in Kayanza, Burundi, established by Long Miles Coffee in recent years. It has helped to provide nearby farmers with closer access to facilities to sell their cherries, leading to fantastic coffees. This particular lot is an anaerobic ferment honey-process coffee. We taste a combination of berry and citrus acidity with a round sweet finish. Ninga Hill was one of the first coffees we served at our shop, roasted by Saint Frank, and we are very excited to be able to roast and serve this coffee ourselves.

Produced by: Ninga Hill Farmers
Process: Anaerobic Honey
Varietal: Bourbon
Elevation: 1800-2000 masl

Brewing Recommendations:
Pour-over: 20g coffee, medium coarse grind to 320g water, 3:45 brew-time