Ninga Bumba Hill - May 15th Harvest Field Blend - Washed

OriginBurundi

ProcessWashed

Summary

Bumba Hill coffee delivered to the Ninga washing station in Burundi's Kayanza region, operated by Long Miles Coffee Project. This field blend from the May 15th harvest features Red Bourbon, Mibirizi, and likely SL34 varieties. Processing includes hand-picking, floating, hand-sorting, de-pulping on harvest day, dry fermentation for 12 hours, submerged fermentation for 24 hours, rinsing, density grading, and drying on African raised beds for 16-20 days.

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Details

FormatBean

DecaffeinatedNo

Altitude1900 m.a.s.l

VarietySL34, Red Bourbon, Mibirizi

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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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