Long Miles Auction • Ninga Hill • Yeast Fermentation Fully Washed • Red Bourbon • Burundi

Farm - Ninga Hill Origin - Burundi Process - Natural Varietal - Red Bourbon Altitude - 1800-2000 MASL Flavour Notes - Strawberries and Fig Leaf Best for: Filter + Modern Espresso roast level: Very Light Farm Ninga Washing Station is located on Ninga Hill in Burundi's Butanyerera Province, within the Matongo Commune, at an elevation of approximately 1,900 metres above sea level. Surrounded by the Nkokoma River and neighbouring hills, the station was established to provide local coffee farmers with a fair and accessible place to sell their coffee cherries. Before its construction, many producers travelled long distances to reach washing stations offering honest weighing practices and fair prices, making Ninga an important investment in the local coffee community. Life in this region has been shaped by both its natural beauty and its challenges. Periods of conflict have repeatedly forced farming families to leave their homes, with coffee trees left untended until it was safe to return. Despite the abundance of rivers throughout the area, many communities still face limited access to clean drinking water and electricity. Today, Ninga Washing Station plays a vital role in supporting local livelihoods, strengthening producer relationships and showcasing the exceptional quality of coffees grown in the surrounding hills. Process This coffee is produced using the traditional natural process, where ripe coffee cherries are carefully dried with the fruit still intact before the beans are removed. As the cherries dry, the beans absorb natural sugars and fruit characteristics, creating a cup with vibrant sweetness, rich body and layered notes of ripe fruit. Careful drying and attention throughout the process help produce a complex, expressive coffee with lasting flavour and balance.

A very light natural Geisha from Las Margaritas in Colombia, produced by La Esperanza and suited to filter or modern espresso. Cherries, whisky and dried strawberry notes give it a rich, fruit-led profile.

A light washed yeast fermentation Castillo from El Paraiso in Colombia, grown at 1960 MASL with peach, lychee, and mango notes.

Producer - El Paraiso Origin - Colombia Process - Washed Lacto Fermentation Varietal - Papayo Altitude - 1960 MASL Flavour Notes - Mandarin, Ripe Papayo, Fruit Tea roast level: Light FARM Finca El Paraíso is a renowned coffee farm in Cauca, Colombia, founded in 2008 by Diego Samuel Bermúdez and his family. Located at around 1,900 metres above sea level, the farm is famous for producing high-quality specialty coffee. El Paraíso uses innovative processing methods, including controlled fermentation, microorganisms and thermal shock techniques, to develop distinctive flavours. Its coffees are known for fruity, floral and sweet characteristics, and the farm has gained international recognition for its focus on technology, experimentation and consistency. PROCESS Cultivated at Finca El Paraíso in Cauca, this washed Papayo coffee reflects the region’s humid climate, volcanic soils, high altitude, and biodiversity. Carefully selected at optimal ripeness, the cherries undergo ozone disinfection, controlled anaerobic fermentation with Lactobacillus, and a precise thermal wash. Dehumidified drying preserves moisture consistency and delicate aromatics. The resulting cup is clean, refined, and vibrant, offering delicate floral and herbal nuances, sweet citrus notes, and a juicy, complex acidity that highlights the variety’s distinctive terroir.