Bag of Ninga Natural Anaerobic Espresso Coffee
Bag of Ninga Natural Anaerobic Espresso Coffee Burundi Ninga Hill Natural Anaerobic Espresso
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Sweet Strawberry Candy and Fruit Leather with a Chocolate Finish

Ninga Hill and the Long Miles Coffee Project
Muramuya, Kayanza (1800m)
Natural Anaerobic Processed Bourbon

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.


We recommend 1 part ground coffee to 15.8 parts filtered water (1:15.8)
V60 Recipe: 24g coffee med-fine | 380g water off boil | 3:00min duration


Bona Vita Recipes:
4 Cups: 44g coffee (7 tbsp.) med-course grind (14/40 Encore) | 4 cups water 
6 Cups: 65g coffee (11 tbsp.) med-course grind (16/40 Encore) | 6 cups water 
8 Cups: 87g coffee (14 tbsp.) med-course grind (17/40 Encore) | 8 cups water