SEY Coffee

2026 Ninga; Bumba Hill, May 15th Harvest - Burundi

From Bumba Hill in Kayanza, Burundi at 1,900 masl, this field blend (likely Red Bourbon, Mibirizi, and SL34) was hand-picked May 15th and processed with precision: floated and sorted, de-pulped same-day, then fermented twice—12 hours dry, then 24 hours submerged—before rinsing, density grading, and 16–20 days on raised beds to 10.5% moisture. The cup delivers dried berries, spice, and orange marmalade complexity. SEY's final Burundi release of the season, sourced through Long Miles Coffee Project's network of 5,500+ growers, represents the kind of remote, meticulously handled coffee that justifies the effort to make it available.