{"product_id":"burundi-ninga-hill-peaberry","title":"Burundi Ninga Hill Peaberry","description":"\u003ch3\u003e\u003cspan data-sheets-root=\"1\"\u003eKey Lime Pie and Raspberry with a Sweet Honey Finish\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eEvery 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ctable style=\"width: 100%; height: 141px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 29.3242%; height: 19px;\"\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 70.229%; height: 19px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eNinga Hill and the Long Miles Coffee Project\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 10px;\"\u003e\n\u003ctd style=\"width: 29.3242%; height: 10px;\"\u003e\u003cstrong\u003ePlaces\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 70.229%; height: 10px;\"\u003e\n\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eMuramuya, Kayanza\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 29.3242%; height: 19px;\"\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 70.229%; height: 19px;\"\u003e Washed Bourbon Peaberry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 74px;\"\u003e\n\u003ctd style=\"width: 29.3242%; height: 74px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTerroir\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70.229%; height: 74px;\"\u003e\n\u003cdiv class=\"page\" title=\"Page 2\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eOver 300 family gardens between 1700m-2000m Most less than 1 acre on volcanic red loamy soil \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 29.3242%; height: 19px;\"\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 70.229%; height: 19px;\"\u003e\n\u003cdiv class=\"page\" title=\"Page 2\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-sheets-root=\"1\"\u003eWhole 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 \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Saint Frank","offers":[{"title":"10oz","offer_id":42895932195063,"sku":"CBI07FR","price":23.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":42895932227831,"sku":"CBI07FV","price":144.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1578\/1589\/products\/NingaHillPeaberry-01.jpg?v=1663013282","url":"https:\/\/www.saintfrankcoffee.com\/products\/burundi-ninga-hill-peaberry","provider":"Saint Frank Coffee","version":"1.0","type":"link"}