Long Miles Coffee Project

Description

Dense and Sweet like Wildflower Honey with Mandarin Orange and a Tannic Pomegranate Finish

Every year Ninga Hill terroir offers a balance between bright raspberry and lemon high tones surrounded by broad and full textured lower tones which we attribute to the dramatic range of altitude among the small family farms in this community. The high farms contribute the high toned fruit character while the low farms offer the fuller low toned sweet qualities to form a final coffee greater than the sum of its parts.

When Kevin discovered Long Miles founder Ben Carlson in Bujumbura, Burundi in 2014 they found a shared passion and energy for the potential of specialty coffee to transform lives. Ben started the company with his wife Kristy building their first washing station Bukeye that connected small farmers from different hill communities in one of the world’s poorest countries to a global specialty coffee community. Ninga Hill was one of the founding hill communities traveling the farthest distance to the Bukeye station and has been an annual offering at Saint Frank since that meeting. We are proud to partner with Long Miles in establishing the new Ninga Washing Station as our shared vision expands.

Producers

Ninga Hill and the Long Miles Coffee Project

Places

Muramuya, Kayanza

Varieties
Anaerobic Honey Bourbon Peaberry

Terroir

Over 300 family gardens between 1700m-2000m Most less than 1 acre on volcanic red loamy soil

Process

Whole cherries are floated and hand sorted before removing the skins with a disk style McKinnon depulper. The freshly pulped coffee is then sealed in a "jacky bin" 60 hours of anaerobic fermentation. The honey parchment coffee is then set to dry on raised beds with daily turning for 15-20 days until reaching 10.5% moisture and 0.55aw.

Text from Saint Frank Coffee's listing.