How to brew this

Suggestion
Ratio
1:2.2
1:16
Temp
93°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Medium-Light · 3/10
Type
Single origin
Origin
Ninga Hills, Kayanza, Burundi
Process
Anaerobic Natural
Tasting notes
RaspberryHoneyCocoa
Varietal
Red Bourbon
Species
Arabica
Altitude
1800–2000 masl
Farm
Ninga Washing Station
Producer
Long Miles Coffee Project
Best for
Filter
About
Volume 03 (March 2026). Peaberry anaerobic natural Red Bourbon from the Ninga Washing Station, part of the Long Miles Coffee Project in Kayanza. Raspberry jam on buttered toast, a drizzle of honey and the last sip of hot cocoa.

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FAQ

Where does Ninga Hills come from?

Ninga Hills comes from Ninga Hills, Kayanza, Burundi. It is a Anaerobic Natural coffee. It grows at 1800–2000 masl.

What does Ninga Hills taste like?

Folk lists raspberry, honey and cocoa.

How do I brew Ninga Hills?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.