Milligram Coffee and Kitchen



Region: Kayanza Ninga Giku

Process: Anerobic Honey

Roast Level: Light/Medium

Notes: Orange, Lemon/Lime, Pear, Kumquat, Tropical, Citric, Effervescent

Brew Method: Espresso, Filter

This lot is an anaerobic honey process lot from participating farmers across Giku hill.

Burundi Ninga is a vibrant reserve single origin from Common Room Roasters that boasts with notes of sweet citrus, juicy stone fruit, and subtle floral notes. This is a great coffee for pour over or an iced long black.