The name 'Migoti' comes from a local indigenous tree, which is also the name of the mountain where the washing station for this coffee was built.
Bright & Juicy
In the cup, look out for bags of bright, juicy sweetness. We pick up on notes of lemon, redcurrant and even golden syrup!
Ripe coffee cherries are picked, and sorted to remove any defects. They then pass through a depulper, where the flesh of the cherry is removed, leaving behind a sticky mucilage layer. Next, the beans are fermented, and the mucilage layer breaks down, leaving a clean coffee bean behind. The beans are then carefully dried, resulting in a clean-tasting coffee with natural sweetness and complexity.
With a bright citric acidity, Migoti makes a perfect filter coffee. We like to drink this one black, and explore the changing tasting notes as it cools.
BURUNDI - MIGOTI
20g coffee, 320ml water. Total brew time = 2:30-3:00.
1:16 ratio, steeped for 4 minutes and left to settle. No plunger needed!
Migoti Washing Station
COFFEE IN BURUNDI
Burundi is among the smallest coffee-producing countries in East Africa, with a population of 10.5 million that is endowed with ideal conditions for coffee production: elevations of 1500 - 2000 m, Arabica Bourbon coffee trees, abundant rainfall, and approximately 800,000 families
who cultivate an average of 150-200 coffee trees per farm.
Arabica coffee now represents virtually 100% of Burundi’s national production and the bourbon variety grown at high elevations in Burundi is characteristically “sweet with bright acidity, big body, floral, citrus and spiced with wild notes.” Over the past 25 years, coffee production in Burundi has averaged 26,700 tons per year.
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