Next Roast 6/23: Burundi Mutambu Migoti Hill

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.