Description
Image courtesy of Green Coffee Collective
About this coffee:
Peaberry • Red Bourbon • Fully Washed • Single Origin • 100% Premium Arabica Coffee
Migoti Coffee is produced in the mountains in the Bujumbura Rurale Province of Burundi and was founded in 2015 by Pontien Ntunzwenimana and Dan Brose, two Burundi born engineers who wanted to make a difference in the community where Pontien was born and raised by seeing coffee-producing communities economically transformed, with coffee as a catalyst for the growth.
Prior to 2015, the multi-generational coffee farmers in Pontien’s home community had all but abandoned coffee as a source of income due to the 12-year civil war, during which their Arabica coffee trees were neglected and destroyed. Another challenge was the great distance between their small farms and washing stations, which led many farmers to process lower quality coffee on their farms.
Together they have built two washing stations that serve a community of 1,236 smallholder farmers in the region who bring their coffee cherries to be processed by Migoti.
Their belief is that excellence in coffee begins on the farm with the farmer understanding the value of their crop and how to increase the quality and quantity produced so they can be rewarded by their efforts.
In order to work effectively and efficiently with the local coffee-growing community, Migoti have divided the farmers into different ‘hills’ / geographical groupings with similar climate and altitude.
Microlots of 1 bag to 50 bags are segregated based on hill of origin, period of production and cupping characteristics with traceability and accountability along the entire chain from farmer to end consumer paramount in ensuring the best coffee experience possible for everyone.
“We produce world-class Arabica coffee in the highlands of Burundi overlooking Lake Tanganyika and eastern Congo”
The future for Migoti Coffee: Pontien and Dan are actively developing a small hydropower plant to provide low-cost renewable energy to the local community and to the coffee washing station. They are investigating new crops for the coffee farmers to plant on their farms – such as essential oil crops which will be processed into essential oils at the Migoti Washing Station.
Adam Gill –
This seems a relatively dark roast (i.e. medium) for a coffee like this. Nice body and works well with milk. However, despite playing around with various grinds on my Encore I can’t make the fruitier/sweeter notes described really come out, which is a shame for a peaberry where you’d expect more sweetness.
David Firth –
Nice coffee, but strange little beans, and it took a bit of playing around to get the strength right for my palate.
Something rather bitter citrus (think kumquat) in there. Very enjoyable, but not sure it’s a breakfast coffee , but really good for “elevenses”!