Ninga Hill and the Long Miles Coffee Project

Ninga Hill coffee is sourced from the Kayanza region of Burundi. The coffee is cultivated at an altitude band ranging from 1700 to 2000 meters.

The production at Ninga Hill focuses on the bourbon varietal. This cultivar is the primary variety represented in the available catalog data for this producer.

The processing portfolio for Ninga Hill includes both washed and natural methods. The producer utilizes these two distinct techniques to prepare their harvests.

The catalog footprint for Ninga Hill includes two total coffees. These lots have been featured by one roaster, Saint Frank Coffee. Recent catalog examples include the Burundi Ninga Hill Peaberry, which is a washed bourbon, and the Burundi Ninga Hill Natural Espresso, which is a natural process bourbon.

The work of Ninga Hill is characterized by a consistent focus on the bourbon varietal processed through both washed and natural methods.