

Notes of Fresh Raspberry Lead to Sweet Red Licorice and a Lemon Tea Finish
This coffee beautifully represents a beloved terroir and community for us in Ninga Hill but more than that, it represents all the families whose children are participating in this years Coffee Camp for Kids in Burundi with Long Miles Coffee Project.
We have partnered with our friends at Long Miles Coffee Project to ensure that their exciting and generous coffee camp can be open to every child that wants it! This is more than a purchase, it’s a donation to help us sponsor the Coffee Camp for Kids with the Long Miles Coffee Project as it continues to thrive and expand its reach. This camp is having a massive impact on coffee quality, communities, families and the future for thousands of children in Burundi, East Africa.
We’ve worked with the Long Miles Coffee Project for over a decade in one of the most breathtakingly beautiful yet heartbreakingly impoverished places on earth. But we are joining Long Miles and all our farmer friends in changing this narrative to something new.
Saint Frank has led the sponsorship to grow the Coffee Kids Camp from 2,000 children to now over 15,000 children across three major zones with 11 communities. Camp supplies families with school supplies and helps them invest in their kids' and community’s futures.
The region has now climbed from last to first in education while decreasing teen pregnancy a reported 80% where the very tangible impacts are bringing more and more into this community of increasing hope and joy.
Camp improves both farmer harvest yields and quality which increases household incomes. Parents see children moving away from idleness and risk and turning to meaningful action.
| Producers | Ninga Hill and the Long Miles Coffee Project |
| Places | Muramuya, Kayanza |
| Varieties | Fully Washed Bourbon |
|
Terroir |
Over 600 family gardens between 1700m-2000m Most less than 1 acre on volcanic red loamy soil |
| Process |
Whole cherries are floated and hand sorted before removing the skins with a disk style McKinnon depulper. The freshly depulped coffee is double fermented with two 12 hour cycles of fermentation followed by four hours of rinsing. Washed parchment coffee is then set to dry on raised beds with daily turning for 15-20 days. |
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