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Saint Frank Coffee
Burundi Ninga Hill Natural Anaerobic
from February 24, 2026
18.5g
→
50.0g
(1:2.7)
in 18.1s
1.1
on Lagom 01
| Country | Burundi |
| Region | Muramuya, Kayanza |
| Farm | Ninga Hill |
| Farmer | Long Miles Coffee Project |
| Variety | Natural Anaerobic Processed Bourbon |
| Elevation | 1700m-2000m |
| Processing | Natural, anaerobic (sun dried natural cherries on raised beds 25 to 30 days) |
| Tasting notes | punchy like watermelon candy, mixed berries, dark chocolate finish |