Burundi Migoti Hill
Burundi Migoti Hill One Roast.
This year we have had so many coffees from Burundi, it seems to have been a busy month keeping up and sharing the lots. I think they have all been fantastic and Migoti Hill One Roast is the final washed lot for the season. Boo?
However lovely alternative processes can be, there is magic in more traditional processing methods when done well. As I have often said in coffee, variety is the spice.
Top Trumps:
Name: Migoti Hill
Location: Mutambu Commune of Bujumbura Province Western Burundi
Varietal: Red Bourbon
Number of farmers: 500+
Washing station manager: Zephyrin Banzubaze
Processing method: Fully Washed
The altitude of the farms: 1700 – 1900 masl
Average plantation size: 1-5 acres
Soil: Sandy, Clay, loamy Soil
Roast: Light Filter. We would primarily recommend this as a filter brew. The espresso is 👌. More below.
Cup Potential: 🥣
|Aromatics: Citric, Chocolate| Body: light-silky| Acidity: Soft and light with a twinkle of citrus|
On the front-end, Migoti Hill is fresh and crisp with a dry limey finish. Demerara sugars, golden syrup sweetness entwined with all things lime, like a curd. If a great Yirgacheffe is epitomised like a lemon tea, I think this is the lime version. Incredibly sweet and just delicious filter coffee.
Filter Recipe:
In batch brewing, we have been getting some great results at 60g per litre. Depending on what you want to experience in the cup and how good your water is should define how much coffee and how fine you grind.
You could brew this as espresso, by taking your burrs to the limit and seeing how hot your machine will go, OR you could go for the espresso roast here
Espresso Recipe: Starting at 96C
Milk-based drinks: 1:2 (16-18g of coffee into 32-35g of espresso) in 26-30-ish seconds
Espresso: 16-18g of coffee into 45-50g of liquid in 30-36 seconds. This is where you get that compressed juicy intensity that espresso does quite unlike anything else.
About Migoti Hill:
This coffee is from our friends at Omwani. Founded in 2018, by two Brits who wanted to do business differently in East Africa. Arguably amongst some of the best coffee terroir in the world with some of the least reward.
Setting the scene: Burundi has agriculture at the heart of its economy, with a staggering 70% of its population living in poverty. Burundi has one of the highest reputations for the quality of coffee in Africa. Most coffee in Burundi is grown on small plots and although the soil is volcanic and rich, it can also suffer from erosion, and coffee plants are often grown longer than their peak of production. There is little or no help with fertilizers on a governmental level. Buying and moving coffee from Burundi can be a huge challenge and that is why it is so convenient to work as we do.
Migoti Hill (washing station) is situated in an area known as Migoti Mountain. Having 10 permanent and up to 250 temporary workers during the harvest time (May to June). Zephyrin Banzubaze, manager of the washing station has to organise the staff as well as train and support the smallholder farmers. He has to oversee the receiving and selecting of coffees, drying storage, and the final stages of preparation for export. Migoti also 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. The expectation is that by following best farming practices the farmers can increase the yields from their coffee trees.
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