LONG MILES, HONEY PROCESSED, NINGA HILLS, BURUNDI

NOTE: We offer the choice of ground coffee, however strongly believe our coffee is best enjoyed freshly ground before brewing. Good coffee grinders can be inexpensive and convenient. TASTING NOTES PANELA, NECTARINE, LIMEADE ORIGIN BURUNDI REGION NINGA HILL, KAYANZA PRODUCER LONG MILES COFFEE PROJECT SMALLHOLDERS VARIETY RED BOURBON ALTITUDE 1850–2100 METERS PROCESS METHOD HONEY – PULPED WITH MUCILAGE INTACT, DRIED ON RAISED BEDS ABOUT This offering comes from Ninga Hill in Kayanza, one of the more remote coffee-growing regions in Burundi. Coffee here is grown on steep hillsides surrounding farmers’ homes, not large estates. Instead, hundreds of smallholder producers contribute cherry from small plots, delivering to a centralized washing station where everything is processed with care and consistency. This is classic high-elevation Burundi. Cool nights and slow cherry maturation create dense seed structure, allowing the coffee to hold onto bright acidity while building enough sugar to support more complex processing. At Ninga, cherries are sorted and pulped with the mucilage left intact, then dried slowly on raised beds with constant movement and attention. The result is a honey process that is not just expressive, but controlled, maintaining clarity while developing a fuller texture and sweetness. The Long Miles Coffee Project has built its reputation on doing the work on the ground. In a country where traceability has historically been difficult, they’ve created systems that connect quality to payment, support farmers directly, and bring structure to the supply chain. In the cup, this coffee is bright, juicy, and structured. Panela sweetness anchors the profile, nectarine brings a soft stone fruit character, and limeade adds a crisp, refreshing acidity that keeps everything lifted and clean.