bumba hill natural anaerobic espresso from burundi
bumba hill natural anaerobic espresso from burundi Burundi Bumba Hill Natural Anaerobic Espresso
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Tastes like Wild Cherry and Lemon Peel with a Dark Chocolate Finish 

Emmanuel leads us on a walk through his farm. The volcanic soil blazes a deep red, deeper even than nearby Ninga Hill. This must be where the wild berry flavor comes from.

Back at his house, I pull out a bag of the community’s coffee, the words “Bumba Hill” prominently displayed. This is something that many of them have never imagined seeing.

I tear the bag open, ready to brew. The aroma swirls, rich and heady. Everyone thinks it's a blend of many Burundi coffees. When I tell them it's pure Bumba Hill, their eyes light up. Astonishment ripples through the crowd, then bursts into joyful cheers.

Emmanuel leaps to his feet, dancing as the water roars to a boil. Then, his face turns serious.

"I know coffee isn't for eating, or for medicine..." He hesitates. "So... what meaning does it have?"

The answer still shimmers, just out of my reach. But I see it in the way neighbors crowd around the steaming pot. I feel it in the rich earth underfoot, and in Emmanuel's dance. It's the taste of a place, a name, a world we build together.


Producers Contributing producers on Bumba Hill from a combined 620 families
Places Kayanza Province Burundi, East Africa 
Varieties  Bourbon

Farm Features 

Volcanic dark red clay and silty soil on hilly terrain at Bumba, both at 1700 meters above sea level.


Whole cherries sealed in barrel for 72 hours of anerobic fermentation. They are then are floated and hand sorted then taken straight to drying tables for 25-30 days on the skins with daily turning until reaching 10.5% moisture and 0.55aw.

Moderate elevations for Burundi standards along with the richer soils of a more remote and less farmed region yield sweet and rich flavors with lower acidity than neighboring hills.  The impeccable standards of the Long Miles team produces some of the most site transparent coffees we’ve ever encountered that faithfully and delicately translate terroir which in this coffee presents darker fruits and chocolates compared to the very different profiles of neighboring hills.

Saint Frank and Long Miles came together in 2014 with a shared energy for the potential of specialty coffee to transform lives in poor remote regions. Long Miles connects small farmers from different hill communities like Bumba but until recently this remote community was incorporated into the larger Ninga Hill classification, an annual offering at Saint Frank. In 2019 we committed to partner with Long Miles in establishing a new washing station at Ninga where farmers had previously traveled the furthest to deliver their cherries. This new site is a blessing to these enthusiastic remote communities still without electricity and clean water. As we expand our reach together we look forward to seeing the unfolding transformation that unites us.

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