Sparkling acidity shines through a foundation of chocolate and dark sugars, with accents of lemon grass tea, semi-sweet chocolate and cocoa-covered raisins. City to Full City. Good for espresso.
|Region||Migoti Hill, Mutambu Commune|
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||January 2020 Arrival|
|Bag size||60 KG|
|Appearance||.4 d/300gr, 15+ Screen|
|Roast Recommendations||City to Full City|
|Recommended for Espresso||Yes|
This coffee is from a station called "Migoti", also the name of the hill on which it's built. "Colline" is French for "hill" and generally a geographical demarcation of the different towns settled on hilltops in Burundi. The Migoti mill was built in 2016 and this is the third harvest processed through the station. It's made up of relatively new equipment, which in and of itself has advantages. The management has done an excellent job of organizing the workflow from wet mill to drying beds too. Plenty of washing tanks sees it well-equipped to managing lot separations in order to isolate different qualities during the main part of the harvest. They have two sets of tanks and the coffee is fermented in 2 stages (see 2nd photo). The first stage is dry fermentation, where the coffee is poured into the cement tanks without water. After 12 hours, fermentation is well underway. The coffee is then moved to a second tank where water is added and the process continues for another half-day, after which it is soaked in clean water for 4 to 6 hours. Once the fruit mucilage is completely washed away, the coffee is moved to what are called "skin drying tables" where it is hand sorted for defects that are easiest to see while the coffee is still wet. Finally, the coffee is moved to raised beds and dried the rest of the way down to 11% moisture. The coffee in this lot is from the surrounding Migoti farmers, but they are also buying from 3 other hills: Rugembe, Murambi (not to be confused with Murambi station, which we also buy) and Masenga. We will have lots from Colline Rugembe and Colline Murambi very soon.
*check out our videos on coffee processing in Burundi as well as a talk on cost of production vs. coffee prices in this recent blog post.
Dark sweetness is one pervading characteristic in both light and dark roasts. Sugary sweet smells of brown sugar come on strong, and with raisin-like hints, show a similarity to fruit cake. The wet aroma has a lemon meringue smell amidst honey graham crackers and soft cocoa powder accents. As brewed coffee, City roasts have sparkling acidity that shines through a flavor foundation of chocolate and dark sugars. What starts as a seemingly simple cup, winds up showing a much more refined, elegant cup characters as it cools off some. A lemon grass tea note highlights the cooling cup, adding citrus elements without the sharpness of being all-out citric. The finish is refined and clean. At Full City, semi-sweet chocolate flavors cool to a somewhat fruited cocoa construct, like chocolate-covered raisins. Migoti is that Burundi that hits so many of the marks of a clean, washed Latin American coffee but with the added elegance we tend to find in African coffees.