Burundi Mutambu Migoti Hill
Elegant as it cools, layered sweetness is the focus, notes of whole spices, dried lemongrass, aromatic black tea, and moderate acidity that hints at citrus and tannic tea. City to Full City+. Good for espresso.
Out of stock
88.6
Full Cupping Notes
Layered sweetness is a pervading characteristic in both light and dark roasts. Malty sweet smells come on strong in the ground coffee, with hints of light brown sugar, and spiced tea. The wet aroma smells pretty refined, with a note of light brown sugar, complex baking spice notes (especially in the lighter roasts), graham cracker, and loose leaf black tea. As brewed coffee, City roasts have lemony brightness that cuts through a base raw sugar sweetness, accented by hints of whole spices, and tannic tea. The coffee shows elegance as it cools, revealing top notes of allspice, demurara sugar, dried lemongrass, and aromatic black teas. At Full City, semi-sweet chocolate flavors cool to a somewhat fruited cocoa construct, like dark cocoa powder and dried currents. As espresso, caramelized sugars and dark cacao flavors are distilled down into and syrupy-textured bittersweets, with hints of black anise, and a grabby orange note that pulls at the sides of your tongue.
- Process Method Wet Process (Washed)
- Cultivar Bourbon Types
- Farm Gate Yes
This coffee is from a station called "Migoti", also the name of the hill on which it's built. The Migoti mill was built in the last 10 years, and is 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. With plenty of washing tanks, Migoti is well-equipped to manage 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. 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.
Check out our podcast episode with Dan Brose, who started the Migoti coffee washing station with his partner Poncien.
| Region | Migoti Hill, Mutambu |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Raised Bed Sun-Dried |
| Arrival date | April 2025 Arrival |
| Lot size | 47 |
| Bag size | 60 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Bourbon |
| Grade | A1 |
| Appearance | .2 d/300gr, 15-17 Screen |
| Roast Recommendations | City to Full City+ |
| Type | Farm Gate |
| Recommended for Espresso | Yes |
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