Ninga

From Ninga Hill in Muramvya, Burundi, this washed coffee stands out for its dynamic cup profile and meticulous processing. At Ninga Washing Station, fully ripe cherries are hand-sorted, pulped, and fermented for twelve hours before being foot-agitated to remove remaining mucilage—a labor-intensive step that defines the lot's clean finish. The cup opens with red-tea viscosity and marmalade tartness, then evolves into bright citrus and berry tea notes with hints of meringue and baking spice. Long Miles Coffee Project's partnership ensures fair compensation for this specialty work, making this a coffee that rewards both the palate and the producers.