Ninga Anaerobic Honey Bourbon by Long Miles Coffee Project, Burundi

Origin

• 🇧🇮 Burundi

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  25
• Clean
  25
• Sweet
  25

From the hills of Ninga in Muramvya , this lot is produced in collaboration with the Long Miles Coffee Project , where hundreds of smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers deliver cherries to the Ninga washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee.. Grown at 2,000 meters above sea level , the coffee develops slowly in a cool, elevated climate — building sweetness, structure and clarity. Taste Description: The profile is juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., structured and expressive . In the cup, you’ll find notes of orange and dried fruit , layered with a rich raw honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. sweetness . The acidity is vibrant and rounded , supported by a smooth, syrupy texture and a long, clean finish. Process: This lot is processed as an anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. honey , where the cherries are pulped and fermented in sealed tanks before drying. The controlled fermentation enhances fruit intensity while preserving balance and definition in the cup. Ninga washing station has become known for producing some of the most distinctive lots from Burundi, combining traditional methods with careful, progressive processing. A coffee that feels both vivid and composed. Fruit-driven, sweet and quietly complex. Origin Producer: Long Miles Coffee Project Washing Station: Ninga Region: Muramvya, Burundi Altitude: 2,000 m.a.s.l. VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Process: Anaerobic Honey Ninga Hill Ninga Hill sits high in the hills of Butanyerera in Burundi, where smallholder farmers cultivate coffee across steep terrain at elevations reaching over 2,000 meters above sea level. Cherries are delivered to Ninga Washing Station, part of the Long Miles Coffee Project, where hundreds of farmers contribute to the production each season. The station was established to bring structure, consistency and fair access to a region where distance and isolation have long shaped coffee production. The landscape is remote and densely green. Small rivers run through the hills, and coffee trees grow close to homes and narrow paths that connect the farms. Conditions are simple, but the potential is exceptional. Since its first harvest, N