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

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.

Details

Format

Bean

Decaffeinated

No

Altitude

1900 m.a.s.l

Variety

SL34, Red Bourbon, Mibirizi

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 ap…