Mutambu Hill

This washed Red Bourbon lot comes from the Mutambu Commune in the Mumirwa region of Burundi, grown at 1,800 metres above sea level — an altitude that lends the coffee the slow ripening and complex character that Burundian Bourbon is known for. 384 smallholder farmers contributed their cherry to this single community lot, including lead farmers Erneste Habonimana, Fidele Sinzotuma, Damien Baransamaje, Philippe Ntagahoraho and Leonard Ndimugipfunsi.

After harvest, cherries were delivered to Migoti Coffee's washing station on Migoti Hill, where they were sorted, fermented for 24 hours, pulped and washed. The coffee was then pre-dried in shade for five days before moving to raised beds in full sun for a further two to three weeks — a careful drying process that preserves brightness and clarity in the cup.

Migoti Coffee was founded in 2015 by engineers Pontien Ntunzwenimana and Dan Brose with a clear mission: to improve livelihoods for local farmers by connecting them to international markets through quality processing and transparent supply chains. Operating two washing stations in the mountains of Bujumbura Rural Province, Migoti works with a growing network of smallholders to produce consistently high-quality, traceable coffee.

Tasting notes include cherry, cranberry, golden raisin.