Burundi - Ninga Hill Peaberry

Burundi Ninga is a coffee built on comfort and clarity. Caramel leads the cup with a warm, baked sweetness, joined by apple pie filling, spiced, jammy, and gently tart, that gives the coffee its homey character. Milk chocolate rounds everything out, settling into a silky body and a finish that lingers sweet long after the last sip.

Grown between 1,800 and 2,000 meters above sea level, this lot reflects the slow, high-elevation maturation that Kayanza is known for. Cooler temperatures let the cherries develop gradually, concentrating sugars and lending the cup its structure and depth. The result is a coffee that feels both polished and easygoing, expressive enough to reward attention, balanced enough to drink every day.

This is a peaberry lot, made up of the single, rounded seeds that occasionally form inside a coffee cherry instead of the usual two flat-faced beans. Peaberries are separated out by hand and screen during sorting, and many roasters prize them for their concentrated sweetness and even roasting. Here, the peaberry selection amplifies the caramel sweetness and silky texture that define the cup.

The coffee is fully washed at Ninga Washing Station, where ripe cherries are sorted for density, depulped, fermented to break down the remaining mucilage, and then washed clean in the station's water channels. The parchment is dried slowly under careful management until it reaches a stable moisture content, a patient approach that preserves the cleanliness and clarity this coffee is built on.