Mutambu Smallholders bring us this syrupy washed lot brightened by a refined lime acidity.

We’ve been lucky enough to work with coffee from Migoti Hill & the Mutambu Smallholders for the past three years and they’ve always produced delicious & refined lots.

This years washed lot is a stand out, distinguished by subtle peach, a rich dark chocolate mid palate and bright lime acidity. Indicative of the quality we’ve come to expect from some of East Africa’s best.

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Producers Notes

Burundi is among the smallest coffee-producing countries in East Africa, with a population of 10.5 million and endowed with ideal conditions for coffee production: elevations of 1500 - 2000m, 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.

In 2016, Migoti Coffee Company built a coffee washing station at Migoti Mountain, partnering with industry experts who provided technical expertise. Coffee trees are owned by the community, and Migoti purchase the coffee cherries directly from the farmers who harvest and deliver the cherries to our station. These harvests have received excellent cupping scores, frequently placing it as some of the best speciality coffee coming from Burundi.

Migoti assists farmers through ongoing education to prune and properly care for coffee trees, intercrop, plant shade trees, utilize green fertilizers, stabilize soils and natural pest control.

Production Data

Produced by Mutambu Smallholders

Region - Bujumbura

Grown at 1750

Varietal - Red Bourbon

Harvest - May 2021

Process - Washed

Resting Coffee

Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.

We recommend ordering whole beans and keeping the coffee sealed in it's bag for a minimum of 14 days before espresso brewing or at least 7 days for filter brewing.