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HomeCoffeesNinga Anaerobic Honey Bourbon by Long Miles Coffee Project, Burundi
Muramvya · Burundi

Ninga Anaerobic Honey Bourbon by Long Miles Coffee Project, Burundi

Anaerobic Honey Bourbon, grown at 2000 masl

Roasted by Standout Coffee Frihamnen

Recently sold out· checked 3 Aug
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryStandout Coffee Frihamnen· Stockholm, Sweden
Washing StationNinga, Muramvya, Burundi✓
ProducerLong Miles Coffee Project
ProcessAnaerobic Honey✓
Harvest—
Altitude2000 masl✓
VarietiesBourbon✓
Roast—
Tasting notesorange, dried fruit, raw honey sweetness✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • orange
    Fruity › Citrus › Orange
  • dried fruit
    Fruity › Dried
  • raw honey sweetness
    Green/Vegetative › Raw

Supply Chain

  1. Washing Station

    Ninga, Muramvya, Burundi

    Grown by Long Miles Coffee Project

  2. Roastery

    Standout Coffee Frihamnen

  3. Coffee· viewing

    Ninga Anaerobic Honey Bourbon by Long Miles Coffee Project, Burundi

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarNinga Hill Burundi Washed BourbonNinga Hill Burundi Washed Bourbon Extra LightLong Miles Coffee Project Honey Farmers05LONG MILES COFFEE PROJECTBurundi, Ninga HoneyNinga Hill Burundi Washed Bourbon Garage SaleMore from this producerLong Miles Coffee Project25Same variety, exploredBourbon2353Similar flavour profileorange, dried fruit, raw honey sweetness888Same processAnaerobic Honey98From the same originBurundi530More from this roasterStandout Coffee Frihamnen36 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic HoneyAltitude2000 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability