Burundi Ninga Bumba Anaerobic

Roast Level: Light

Flavor Notes: Clementine, Plum, Caramel 

Farm: 1384 Small holder farmers

Varietals: Red Bourbon

Processing Method: Washed

From the remote hillsides of the Bumba and Ninga communities, where life moves at a slower pace and homes often lack electricity and running water, comes this remarkable coffee—an embodiment of resilience and dedication. Over thirteen hundred smallholder farmers deliver their cherries to the Ninga Washing Station, operated by the Long Miles Coffee Project. Here, amidst a patchwork of coffee trees, corn, potatoes, and other subsistence crops, coffee is more than just a product—it’s a vital source of income and pride.

At the washing station, only the ripest cherries are selected, carefully sorted to remove underripe and overripe cherries, as well as any foreign materials. After an initial wash, the cherries are placed into afritanks—repurposed water barrels common in Burundi—for anaerobic fermentation, where minimal oxygen contact slows and intensifies the process. This extended fermentation, lasting up to 72 hours at the station’s 1900-meter elevation, allows the flavors to fully develop and transform, producing a truly unique cup.

The result? A deliciously complex coffee that takes the bright clarity of a washed process and deepens it with layers of fruit and spice. Expect vibrant notes of clementine, plum, caramel, graham cracker, and clove.