Burundi, Ninga Hill Natural

Roaster notes

Ninga Hill rises in Burundi's Kayanza province at 1,900 metres above sea level, where ripe Red Bourbon cherries are processed using the natural method. The whole cherries rest on raised African drying beds for up to thirty days, developing deep fruit sweetness and a layered, complex cup with notes of melon, blackberry, and gummy bears. This careful, slow drying process brings out the vibrant character of this high-altitude Burundian coffee.

Tasting notes