Ninga Bumba Hill - May 5th Harvest Field Blend - Washed

OriginBurundi

ProcessWashed

Summary

A washed coffee from the Ninga washing station at Bumba Hill in Burundi's Kayanza region, grown at 1,900 masl. This field blend includes Red Bourbon, Mibirizi, and SL34 varieties. The coffee was hand-picked, sorted, de-pulped on harvest day, dry fermented for 12 hours then submerged for 24 hours, rinsed, density graded, and dried on raised beds for 16–20 days. The Long Miles Coffee Project operates the washing station, working with over 5,500 coffee growers to produce consistently high quality coffees from Burundi.

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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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