Burundi Migoti Hill Anaerobic

Burundi Migoti Hill Anaerobic One Roast

Burundi Migoti Hill Anaerobic

You know when people are so good that you don’t even notice them? Burundi Migoti Hill Anaerobic is the coffee version of our analogy. One has to work at making this taste like an anaerobic, if that is what you like. You have the body and sweetness of a natural, and most people wouldn’t know it was anaerobic until you made espresso from it.

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Mill: Migoti Hill

Area: Bujumbura, Burundi

Varietal: Red Bourbon

Process: Anaerobic Natural.

Soil: Sandy, Loam, Clay

Average farm size: 1-5 Acres

Average Farms per lot: 500-2000.

Roast: One Roast

Filter Brewing:

|Aromatics: Fruit Tea |Body: Creamy| Acidity: Cherry, Plum, Pineapple|

Up front there are brown fruits with that familiar signature that runs through great Burundi’s.

The fruit is deep, ripe and boozy, yet sobered up by a hint of dry citrus.

On cooling it all comes together, deep brown fruit, dark chocolate and a hint of that dry citrus.

Filter Recipe: 60-65g per litre

Espresso: This coffee was set up at 94C

We used the most basic grinder in the roastery, with standard burrs: Anfim Lunar and a 7-year-old La Marzocco PB (with over 100,000 shots on the clock). We had to take the grinder very close to its finest setting.

This is not an easy coffee to brew in espresso.

Recipe for milk-based drinks. 17.5g-18g of coffee into 34g-36g of espresso. 30 seconds

8-9oz Milk-based drink: Sweet, chocolate and banana milkshake

5-6oz Milk-based drink: Creamy, chocolate

Espresso Recipe:

17-18g into 45-50 g of espresso liquid, extracted in 30-35 seconds.  Finally, the anaerobic process shows up. You know that flavour that sits between one you can’t quite decide whether you love or not? Is it Umami and cacao or a background flavour that’s just too dominant? It’s there in the foreground, mingled with lime and stonefruit.  We deliberately didn’t brew this hotter than usual to extract more, as that alienates many people who brew coffee at home.

Let us know what you think.

Farm Stuff

Migoti Hill washing station is run by the Migoti Coffee Company. In Burundi, there are laws about moving coffee cherries after they have been harvested. This results in coffee being processed at many small washing stations close to where the coffee is harvested. This isn’t all bad for coffee quality.

Many smallholder farmers bring their freshly picked coffee cherries to Migoti Hill and are paid above market rates.

Natural processed coffees are less appealing to producers. Why? This is for various reasons. You have greater losses. Approximately half of the total weight of your coffee is waste. Secondly, at the time you need it most, your drying beds are full for twice as long, with naturals. You can look at it this way, or the fact that your yield is halved by drying natural processed coffees. The risk is also higher than with washed coffees. More can go wrong.

Let us know how you’re brewing here