Ninga Bumba Hill - April 28th Harvest Field Blend - Washed

OriginBurundi

ProcessWashed

Summary

A washed coffee from Bumba Hill, delivered to the Ninga washing station in Kayanza, Burundi, operated by the Long Miles Coffee Project. The coffee is hand-picked at peak ripeness, double-fermented (12 hours dry then 24 hours submerged), and dried on raised beds for 16–20 days. The lot is a field blend from the April 28th, 2025 harvest, with Red Bourbon, Mibirizi, and possibly SL34 varieties thought to be cultivated in the area. This is Sey Coffee's first year working with Bumba Hill coffees.

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Details

FormatBean

DecaffeinatedNo

Altitude1900 m.a.s.l

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The roaster

Sey

SEY is a contemporary micro roastery based in Brooklyn, New York, sourcing some of the finest, most dynamic single-origin coffees they can find. Their whole approach is built on deep, long-term relationships with producers around the world, nurturing a brilliant spectrum of flavors, aromatics, and acidities into existence. They run their own cafe at 18 Grattan Street in Brooklyn (open daily, and named 2019's Best Coffee Shop in America by Food & Wine). A subscription program delivers seasonal coffees with subscriber-only exclusives, pre-releases, and detailed raw product info plus brew guides. Small batch, purposeful, and utterly serious about the craft. Drink beautiful coffee.

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