Details:

• Origin: Burundi

• Producer: Long Miles Coffee Project / Bumba Hill farmers

• Varietal: Field Blend

• Process: Washed (double fermentation + raised beds)

• Elevation: 1,900 m

• Harvest: April 28th, 2025

• Bag Size: 250 g

• Roast: Filter, Light

• Tasting Notes: Black tea 🍃 • Plum 🍑 • Poached pear 🍐

Intro:

SEY presents the 2026 Ninga: Bumba Hill, April 28th Harvest, a captivating Burundi washed coffee from one of the most remote micro‑regions the roaster has worked with. Sourced from Bumba Hill and processed with precision alongside the Long Miles Coffee Project, this lot offers a beautifully balanced cup with layered fruit sweetness, gentle tea‑like structure, and a lingering finish that rewards thoughtful brewing.

The Producer:

This coffee is sourced through the Long Miles Coffee Project, the vision of Ben and Kristy Carlson, who have been working in Burundi since 2011 to support farmers and elevate the region’s coffee quality. The Bumba Hill community — a remote and high‑altitude growing area — delivers cherries to the Ninga washing station, where coffee is processed with care and consistency. The result is a lot that reflects both local dedication and collaborative investment in quality.

The Process:

Cherries for this lot were hand‑picked at peak ripeness, then floated and hand‑sorted to remove defects before being depulped on the day of harvest. The beans underwent two stages of fermentation (dry for 12 hrs followed by 24 hrs submerged), then were washed and density graded. Finally, they were dried on traditional African raised beds over 16–20 days until stable — a method that fosters clarity, sweetness, and consistent development of the coffee’s intrinsic flavours.

The Cup:

In the cup, this Burundi shines with clean and engaging complexity. A refined black tea 🍃 base provides softness and body, while juicy plum 🍑 lends ripe sweetness, and gently nuanced poached pear 🍐 brings a silky, fruit‑forward layer. Together these notes create a harmonious profile that’s refreshing and elegant — particularly when brewed as a filter.

Overall:

SEY’s 2026 Ninga: Bumba Hill, April 28th Harvest is a standout expression of Burundi’s unique terroir and processing care. With its balanced fruit profile, tea‑like structure, and refined sweetness, it offers a deeply satisfying filter coffee experience.

What is the roast recency?

SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY  typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.