This month we gave an opportunity to compare (at least from memory) the same coffee roasted by two different companies. The coffee named “Ninga” is a bourbon variety grown by 764 total farmers on Ninga Hill and processed at the Buckeye washing station. If you’ve had a bit of coffee grown in Burundi, it’s not unlikely that you’ve heard of the Long Miles Coffee Project. Long Miles is an example of what love and community should look like. Ben and Christy Carlson have been doing groundwork with farmers in Burundi since 2011, and we believe that a lot of the best coffee from Burundi has their prints on it. If you’d like to read more about what they’re doing currently (as well as future projects coming in Uganda and Kenya) you can visit the link below.
We featured Ninga from Hex during our February box and are featuring Ninga from Parlor during the March box. Both of these companies look to check similar boxes when roasting and it shows in the comparison between products. While these coffees are very similar, we do find some interesting differences.
Ninga from Parlor has more of a butterscotch sweetness compared to the more vanilla like sweetness from Hex, and Parlor’s acidity reminds us more of tangerine while the Hex acidity reminds us more of kumquats. We’re not going to give you any more of our thoughts between the coffee because we have an exercise for you:
If you have Ninga from last month, stop drinking it!
If you don’t that’s ok, just exclude the Hex Ninga from the exercise and focus on the Ninga from Parlor.
On a sheet of paper (or computerized screen) note the following:
- One thing you smell (while it’s wet)
- One thing you taste (while it’s warm/hot)
- One thing you would compare this coffee to.
For example, I smell brown sugar, I taste apples, I can compare this to an apple pie.
Your turn! Tag us on Instagram with what you find, or don’t, it’s cool either way! 3...2...4…go!