Ninga Hill | Burundi

TLDR: scarred by conflict, but driven by a desire to share stories, beautiful coffees, and build community. This incredibly remote area produces some of the most flavourful coffee we’ve had the joy of sharing from Burundi, and supports many families livelihoods as well.

 

Two rivers and a province border lie between Bukeye Washing Station and the hills of Ninga.

The community is far beyond the reach of electricity. Even the glass bottles of coca-cola that

usually find their way into tiny roadside shops are difficult to find on Ninga. Coffee trees occupy any space they can on this hill from the edge of the single track dirt paths that

weave through the hills to the doorsteps of farmers’ selfmade mud brick houses. With every

violent conflict that has broken out in Burundi, Ninga farmers have scattered into the

surrounding hills and forest areas with no established place of refuge to run to. During these

times the coffee trees have gone into hibernation mode, waiting for their owners to return.

 

Many decades later, farmers return home and try to combat the effects that years of neglect

have had on their land. Yet, Ninga hill produces elegant and complex coffees, with flavors

that are layered and not at all muddled. 

 

From our import partners, Osito Coffee

“Our commitment to working more closely with this hill has never been stronger. Ninga hill is the site of what will become our third Long Miles Coffee washing station.”

 

“We bought a piece of land 10km from our Bukeye Washing Station, flanked by the

Nkokoma river. This year, we cleared the land and constructed traditional African

raised drying tables in hope of seeing Ninga Washing Station built to completion in time

for the next coffee harvest.”

More layers than a French pastry shop! We’ve roasted this to bring out as much depth and sweetness as possible, but keeping that classic clean Core profile. This is a great coffee to get you started on some summer cold brew.

We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

 

Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

 

With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

 

Our favourite recipe for v60:

• 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
• Set your kettle to boil, and ready your socks to be rocked.
• We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
• After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
• Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
• Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

 

If you’d like more info or tips, get in touch! hello@coreroasters.cc