Burundi - Migoti Hill
Pricing & Formats
| Format | Price | /cup | /250g |
|---|---|---|---|
| 250g | £14.00 | £0.84 | £14.00 |
| 1kg Best | £48.00 | £0.72 | £12.00 |
About this Product
We're once again back in Burundi, and what a delight that is to say, continuing our year-on-year relationship with the incredible Migoti farming co-operative.
In the last few years, we've bought from a specific lot, nicknamed 'Kinama Hill' due to it's processing at the Kinama washing station - however this year, we've bought a rather special anaerobic fermentation lot from the folks at the Mutambu commune, with growing contributions from 173 small-holders, lead by Thomas Kurubone and processed at the primary 'Migoti Mountain' washing station.
Thomas works closely with Migoti to bring the work of these small-holders to the wider world; with Migoti providing washing stations that employ a combination of ten permanent staff and over 250 seasonal workers, primarily women, who manage the sorting, drying, and quality control processes. Migoti Coffee has steadily increased its output and quality, consistently receiving high cupping scores that place it among the top specialty coffees from Burundi. These two washing stations at Migoti and Kinama were founded in 2016 by engineers Dan Brose and Pontien Ntunzwenimana established the company with a vision to revitalise the local coffee economy and provide a sustainable income for the farmers in Pontien’s home region. The region has benefited greatly from this, with more sustainable farming practices now in practice, with soil health and reforestation a big priority to maintain.
At this specific lot, cherries are sorted, then anaerobically fermented for 2 days in closed 100L tanks filled with water and finally coffee is dried in the sun on raised beds for 3-4 weeks before processed as parchment.
We think this particular lot is perfect as a pour-over, with notes of sweet nougat and toasted nuts punching through in initial flavour notes, rounded off by blackberry in the aftertaste.
Process: Anaerobic Natural Fermentation
Location: Mutambu, Mumirwa
Altitude: 1800 MASL
Flavour Notes: Blackberry, Sweet Nougat and Toasted Nuts
Roast Level: Medium
Varietal: Red Bourbon
