Burundi - Ninga

African coffees are now in season. We’re kicking things off with the return of Ninga, our always clean, always bright Burundian lot of choice.

During the fully washed process freshly harvested cherries are delivered by coffee farmers to the washing station, then floated and hand-sorted for ripeness upon arrival. The cherries are pulped and undergo a single fermentation process. Parchment spends around twelve hours dry fermenting. The parchment is sometimes ‘footed’ after fermentation. A team of twenty-five people will agitate and dance on the slippery coffee parchment by foot, helping to loosen any remaining mucilage clinging to it. It is then rinsed in fresh water, graded by density and left to soak for another four to six hours in the final rinse tank.