Burundi Ninga Anaerobic Natural

Why We Love It

Coffees from Burundi stand out for their exceptional distinctiveness, ranking among the most aromatically refreshing we roast each year. This anaerobic natural selection from Ninga is characterized by layers of ripe tropical fruit tones and a fermentation driven sweetness. It’s a surprisingly complex coffee that will undoubtedly unveil new flavors as the coffee “opens up” after several weeks of resting after roasting.  In the cup we taste the saccharine fruitiness of gummy bears, followed by the refreshing and brisk tang of summer melon, finishing with the ripe and boastful tones of cooked wild berries. 

About the Producer

Burundi coffees have become a staple of the spring and summer lineup of coffees offered by Wonderstate. While we cherish the flavors of traditional washed Burundi coffees, with their exceptionally bright citrus acidity and long butterscotch finish, we also want to take the opportunity to highlight the sheer breadth of possible flavor expression from this small but mighty coffee producing nation. 

Long Miles is the premier innovator of burundi coffees, continually elevating not only the quality but conversation around what makes these coffees so special and unique. One way they have done this is by launching new processing methods that put Burundi’s full potential on display, and this selection from the Ninga Washing Station is one of the most wild and downright fruity coffees we have ever featured at Wonderstate. 

Ninga is both a washing station, a location where farmers deliver their cherries for further processing, as well as a series of hills (collines) where hundreds of coffee farmers grow heirloom varieties on small familial plots. Located in one of the more remote areas of the Burundian coffeelands, Ninga holds a special place in our imagination as the location of some of Burundi’s best coffees. Whereas most coffees from Burundi are primarily citric and stone-fruit driven, coffees from Ninga are expansive, highlight berry-forward and currant-like tones that stun in the cup. This lot contains coffee from 40 producers whose coffee cherries were specially selected to create this completely unique expression of the Ninga terroir. 

About the Coffee

This lot was prepared exclusively for Wonderstate, focusing on the anaerobic natural processing method. To create this unique selection, coffee cherries undergo hand-sorting at the farm level and then again at the Ninga Washing Station, followed by a 48 hour anaerobic fermentation before cherries are moved to raised beds to slowly dry over the course of 30 days. The result is a coffee that exhibits an unabashedly fruity and fermentation-driven profile that combines powerfully with the inherent sweetness and complexity of the typical Burundian profile. 

In Burundi, the most prevalent varieties include Red Bourbon, along with smaller quantities of Mibirizi, a Typica related variety. These heirloom varieties have the potential to yield excellent flavors in the cup but pose challenges due to their susceptibility to diseases and pests. The Long Miles team has played a crucial role in supporting the farmers of Ninga in addressing these issues, along with concerns related to soil degradation and low yields. Without a doubt, Long Miles continues to build the reputation of Burundi coffees without sacrificing a deep commitment to people and the land they live and cultivate on.