Burundi Peaberry

INGREDIENTS: 100% Organic Coffee

Chocolate, orange, prune, honey.

Burundi Long Miles – Honey Ninga

Ninga sits in one of the more remote parts of Kayanza, where coffee is grown on steep hillsides
surrounding farmers’ homes. This isn’t estate coffee—it’s hundreds of smallholders, each
contributing cherry from small plots, all coming together at a centralized station.
This is classic high-elevation Burundi—cool nights, slow maturation, and dense seed structure. The
result is a coffee that holds onto acidity while still developing enough sugar to support more complex
processing like honey. At Ninga, cherry is delivered daily, sorted, and pulped with mucilage left intact.
From there, it’s dried slowly on raised beds with constant movement and attention. What matters
here isn’t just that it’s “honey processed”—it’s how controlled it is. The team at Ninga has tightened
their drying protocols over the years, which keeps the cup clean while still building that heavier
texture and sweetness you want from this process.