Burundi — Ninga; Bumba Hill, May 5th Harvest

Tastes Like — 🍐 Poached Pear • 🥧 Baking Spice • 🍵 Earl Grey Tea

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DETAILS

• Producer / Project: Long Miles Coffee Project

• Region: Kayanza, Burundi

• Varietal: Field Blend

• Process: Washed (double fermentation & raised bed drying)

• Altitude: ~1,900 masl

• Harvest: May 5th, 2025

• Size: 250 g

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INTRO — A Thoughtful Burundi Selection from SEY

SEY is delighted to present Burundi — Ninga; Bumba Hill, May 5th Harvest, a thoughtful and expressive washed coffee from one of Burundi’s most remarkable hills. Sourced from cherries delivered to the Ninga washing station on Bumba Hill, this lot reflects both the unique terroir of Kayanza and SEY’s commitment to transparent sourcing and precise roast development.

This isn’t just another Burundi coffee — it’s a distinct selection from a specific harvest date on Bumba Hill, where an exceptional year yielded multiple standout lots. SEY has chosen to release them sequentially so that each pick can be experienced and appreciated on its own terms.

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THE PRODUCER — Long Miles Coffee Project

This coffee was produced in partnership with the Long Miles Coffee Project, a longtime collaborator with Burundi’s coffee producers. Founded by Ben and Kristy Carlson, Long Miles works directly with thousands of farmers to improve quality, consistency, and economic opportunity across the region.

Bumba Hill itself is remote and isolated — farms are far from basic infrastructure, and transporting cherries to the washing station can be a significant challenge. Despite this, the area has produced some of SEY’s most anticipated coffees of the season, thanks to the care growers put into cultivation and harvest.

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THE PROCESS — Washed Precision with Double Fermentation

Bumba Hill is processed using a detailed washed method designed to enhance clarity, sweetness, and complexity:

🍒 Hand-Picked at Peak Ripeness — Only fully ripe fruits are accepted.
🌊 Float & Hand Sort — Cherries are floated and sorted to remove defects.
🧪 Double Fermentation — Fermented dry for ~12 hrs, then submerged for ~24 hrs.
🚿 Rinse & Density Grade — Thorough washing and grading for consistency.
☀️ Raised Bed Drying (16–20 days) — Traditional drying brings out clarity without sacrificing body.

This rigorous approach ensures a clean cup with focused expression — a hallmark of exceptional washed Burundi coffees.

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THE CUP — Elegant, Spiced & Tea-Like

In the cup, Ninga; Bumba Hill, May 5th Harvest is refined and layered — inviting both thoughtful sips and exploration across a range of brew methods.

Flavour Notes

🍐 Poached Pear — gentle, fruit-sweet depth with soft acidity
🥧 Baking Spice — warm, aromatic complexity
🍵 Earl Grey Tea — delicate floral and bergamot-like lift

The finish is clean with a refined texture and lingering aromatic sweetness — a wonderful showcase of what a terroir-driven Burundian washed coffee can offer.

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.