{"product_id":"burundi-ninga","title":"Burundi - Ninga Hill","description":"\u003cstyle\u003e\n  .coffee-tabs {\n    margin-top: 1rem;\n    border-bottom: 2px solid #ddd;\n    display: flex;\n    gap: 1rem;\n  }\n\n  .coffee-tab {\n    padding: 0.5rem 1rem;\n    cursor: pointer;\n    font-weight: bold;\n    border-bottom: 3px solid transparent;\n    transition: border-color 0.3s;\n  }\n\n  .coffee-tab.active {\n    border-bottom: 3px solid #333;\n    color: #333;\n  }\n\n  .coffee-tab-content {\n    display: none;\n    padding: 1rem 0;\n  }\n\n  .coffee-tab-content.active {\n    display: block;\n  }\n\u003c\/style\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eNinga Hill, Butanyerera, Burundi | Washed | Seasonal\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"coffee-tabs\"\u003e\n  \u003ch3 class=\"coffee-tab active\" data-tab=\"story\"\u003eThe Story\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"process\"\u003eThe Process\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"cup\"\u003eThe Cup\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"recipes\"\u003eRecipes\u003c\/h3\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content active\" id=\"story\"\u003e\n  \u003cp\u003e\n    This is the second year we're sourcing from \u003cstrong\u003eLong Miles Coffee\u003c\/strong\u003e in Burundi,\n    and it won't be the last. We keep coming back not only because the coffees are exceptional,\n    but because of what Long Miles has built around them: a project that takes seriously\n    the idea that great coffee and meaningful impact at origin are not separate goals.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    This lot comes from \u003cstrong\u003eNinga Hill\u003c\/strong\u003e, a farming community in the province of Butanyerera,\n    in the commune of Matongo. The hill sits at elevations ranging from \u003cstrong\u003e1,800 to 2,000 meters\u003c\/strong\u003e,\n    with clay-silty soils and a cool, mountainous climate that creates ideal conditions for\n    slow cherry development. Around \u003cstrong\u003e741 smallholder producers\u003c\/strong\u003e grow coffee here,\n    each tending an average of 75 trees on modest plots of about 300 square meters.\n    It's a community-scale operation, many hands, one hill.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Cherries are harvested from late March through mid-July and delivered to the\n    \u003cstrong\u003eNinga Washing Station\u003c\/strong\u003e, managed by Long Miles Coffee,\n    where they are processed with the care and precision that has become the project's hallmark.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eLong Miles Coffee\u003c\/strong\u003e was founded by Ben and Kristy Carlson,\n    who moved to Burundi over a decade ago with a clear conviction:\n    that the country's coffee was exceptional and undervalued, and that building\n    lasting relationships with farming communities was the right way to change that.\n    Today, Long Miles works across multiple washing stations and partner hills,\n    supporting producers through farmer training programs, sustainable land management,\n    and women's empowerment initiatives — addressing real structural challenges\n    in communities where coffee is often the primary source of income.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Buying this coffee is a small but direct way of being part of that work.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"process\"\u003e\n  \u003cp\u003e\n    This lot is \u003cstrong\u003efully washed\u003c\/strong\u003e, processed at the Ninga Washing Station\n    using the careful, traditional approach that Long Miles has refined over many years.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    After delivery, cherries are sorted and depulped before undergoing fermentation in water.\n    The washed process, done well, strips away everything that isn't the coffee itself,\n    leaving clarity, brightness, and a clean expression of the variety and terroir.\n    At Ninga, the combination of altitude, cool nights, and attentive processing\n    creates the kind of precision in the cup that makes Burundian washed coffees\n    some of the most rewarding in the world.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The \u003cstrong\u003eRed Bourbon\u003c\/strong\u003e variety, grown across the hill by the community's smallholders,\n    brings its own character to the process: a natural sweetness, a gentle body,\n    and the bright acidity that Bourbon is known for.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"cup\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eBright, layered, and quietly complex, a classic washed Burundian done with real precision.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The cup opens with \u003cstrong\u003elemon candy\u003c\/strong\u003e: zesty, sweet, and immediately lively.\n    \u003cstrong\u003eBlueberry\u003c\/strong\u003e follows, adding a soft, jammy depth that grounds the brightness.\n    A finish of \u003cstrong\u003eripe plum\u003c\/strong\u003e rounds everything out, warm, slightly tannic, and deeply satisfying.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Clean from start to finish, with the kind of balance that makes you brew another cup before the first one is done.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"recipes\"\u003e\n  \u003cp\u003e\n    Please note that our recipes are just guidelines of how we like to brew these coffees.\n    Grinders, water, and equipment are some of the variables that could change the end result.\n    Take these recipes as starting points, not absolute goals.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eEspresso:\u003c\/strong\u003e\u003cbr\u003e\n    We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder.\u003cbr\u003e\n    We enjoy this coffee at \u003cstrong\u003e18g in, 42g out\u003c\/strong\u003e in about \u003cstrong\u003e28–30 seconds\u003c\/strong\u003e.\n  \u003c\/p\u003e\n\n  \u003chr style=\"border: none; border-top: 1px solid #ccc; margin: 1rem 0;\"\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eFilter coffee:\u003c\/strong\u003e\u003cbr\u003e\n    We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.\u003cbr\u003e\n    Use \u003cstrong\u003e15g of coffee\u003c\/strong\u003e, water at \u003cstrong\u003e92°C\u003c\/strong\u003e, and a \u003cstrong\u003emedium\u003c\/strong\u003e grind size.\n  \u003c\/p\u003e\n\n  \u003cul style=\"margin-left: 1rem;\"\u003e\n    \u003cli\u003e\n\u003cstrong\u003e0:00\u003c\/strong\u003e – Bloom with 50g of water for 45 seconds.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e0:45\u003c\/strong\u003e – Pour 100g of water in a circular motion.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e1:25\u003c\/strong\u003e – Pour final 100g of water.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\n    Total brew time should be around \u003cstrong\u003e2:15 to 2:30\u003c\/strong\u003e.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\u003cem\u003eEnjoy the coffee!\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\n  \u003cstrong\u003eOrigin:\u003c\/strong\u003e Burundi, Butanyerera (Ninga Hill)\u003cbr\u003e\n  \u003cstrong\u003eWashing Station:\u003c\/strong\u003e Ninga Washing Station\u003cbr\u003e\n  \u003cstrong\u003eImporter:\u003c\/strong\u003e Osito \/ Long Miles Coffee\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,800–2,000 masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon\u003cbr\u003e\n  \u003cstrong\u003eHarvest:\u003c\/strong\u003e Late March – Mid July\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Lemon Candy – Blueberry – Ripe Plum\u003cbr\u003e\n\u003c\/p\u003e\n\n\u003cscript\u003e\n  document.querySelectorAll('.coffee-tab').forEach(tab =\u003e {\n    tab.addEventListener('click', () =\u003e {\n      document.querySelectorAll('.coffee-tab').forEach(t =\u003e t.classList.remove('active'));\n      document.querySelectorAll('.coffee-tab-content').forEach(c =\u003e c.classList.remove('active'));\n      tab.classList.add('active');\n      document.getElementById(tab.dataset.tab).classList.add('active');\n    });\n  });\n\u003c\/script\u003e","brand":"Boo! Modern Coffee Co.","offers":[{"title":"250 grams \/ Whole beans","offer_id":57485998784860,"sku":null,"price":16.5,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ French press","offer_id":57485998817628,"sku":null,"price":16.5,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Filter","offer_id":57485998850396,"sku":null,"price":16.5,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Moka pot","offer_id":57485998883164,"sku":null,"price":16.5,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Espresso","offer_id":57485998915932,"sku":null,"price":16.5,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Whole beans","offer_id":57485998948700,"sku":null,"price":58.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ French press","offer_id":57485998981468,"sku":null,"price":58.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Filter","offer_id":57485999014236,"sku":null,"price":58.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Moka pot","offer_id":57485999047004,"sku":null,"price":58.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Espresso","offer_id":57485999079772,"sku":null,"price":58.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/9215\/2412\/files\/BurundiNinga.png?v=1777410802","url":"https:\/\/boocoffeeroasters.com\/products\/burundi-ninga","provider":"Boo Coffee Roasters","version":"1.0","type":"link"}