Burundi NINGA SWEATER WEATHER from Oh My Bean Roastery is the perfect autumn coffee to enjoy in thick socks while it rains outside. This lot from Long Miles has undergone anaerobic fermentation, but the result is not tropical wilderness, but rather a smooth, warm elegance. There is a nicely rounded fruitiness reminiscent of overcooked plums or apples with honey. As it cools, dates, raisins, and sweet spices emerge . It has a silky body, and the texture is smooth like syrup lazily dripping from a spoon.
When the Long Miles Coffee Project (LMCP) launched its first washing station, Bukeye, in 2013, no one knew how many farmers would bring their cherries there and from how far away. Some walked for up to three hours just to deliver their coffee on time and in good condition. It was because of them that the Ninga station was built a few years later, located directly on one of the most remote hills from which Bukeye was originally reached.Construction took a while, but since 2020, the station has been fully operational and serves three hills: Ninga, Bumba, and Giku. As with the entire LMCP, everything here is done in the spirit of community cooperation, precise processing, and constant quality tuning. The station processes washed, natural, honey, and experimentally fermented lots.
Anaerobic fermentation is one of the newest methods of coffee processing. There are no clear rules for this method, and each farmer approaches it individually. However, the basic principle is to seal the coffee in containers and reduce air access. Processing often leads to wild, unusual, and unexpected flavors and a complex body, sometimes with an "alcoholic" touch.
- Altitude: 1 ,700–2 ,100 meters above sea level.