Burundi Long Miles Ninga Hill

Summary

A single-origin coffee from the Ninga community in Burundi, produced by the Long Miles project. This Red Bourbon variety was grown at 1900 MASL and processed using the anaerobic washed method, which involves 36 hours of limited oxygen fermentation followed by depulp and channel washing, then raised-bed drying. The cup presents bright and sweet flavors of orange, white honey, apple, and caramel. Roasted light (Agtron #129.5) and suitable for both filter and espresso brewing.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Cupping score

87

Altitude

1900 m.a.s.l

Variety

Red Bourbon

Notes

Caramel, Honey, Orange, Apple

The roaster

Onyx Coffee Lab USA

Onyx Coffee Lab USA is the original Arkansas-based specialty coffee roaster that's been shaking things up. A Certified B-Corp with cafes ranked #1 in the world…