The second of this seasons coffee’s from Burundi is ready! We’ve gone with this Anaerobic Natural lot from Migoti Hill. Classic high quality processing as we have come to expect from Burundi. With the recent hot temperatures we have been brewing this as a delicious & refreshing iced filter.
Mill: Migoti Hill
Area: Bujumbura, Burundi
Varietal: Red Bourbon
Process: Anaerobic Natural.
Soil: Sandy, Loam, Clay
Average farm size: 1-5 Acres
Average Farms per lot: 500-2000.
Roast: One Roast
Migoti Hill washing station is run by the Migoti Coffee Company. In Burundi, there are laws about moving coffee cherries after they have been harvested. This results in coffee being processed at many small washing stations close to where the coffee is harvested. This isn’t all bad for coffee quality.
Many smallholder farmers bring their freshly picked coffee cherries to Migoti Hill and are paid above market rates.
Natural processed coffees are less appealing to producers. Why? This is for various reasons. You have greater losses. Approximately half of the total weight of your coffee is waste. Secondly, at the time you need it most, your drying beds are full for twice as long, with naturals. You can look at it this way, or the fact that your yield is halved by drying natural processed coffees. The risk is also higher than with washed coffees. More can go wrong.
Let us know how you’re brewing here
|Aromatics: Fruit Tea |Body: Creamy| Acidity: Citric|
Up front there are brown fruits with that familiar signature that runs through great Burundi’s.
The fruit is deep, ripe and boozy, yet sobered up by a hint of dry citrus.
On cooling it all comes together, deep brown fruit, dark chocolate and a hint of that dry citrus.
Filter Recipe: 60-65g per litre
Espresso: This coffee was set up at 94C
We used the most basic grinder in the roastery, with standard burrs: Anfim Lunar and a 7-year-old La Marzocco PB (with over 100,000 shots on the clock).
Recipe for milk-based drinks. 17.5g-18g of coffee into 34g-36g of espresso. 30 seconds
8-9oz Milk-based drink: Sweet, chocolate and banana milkshake
5-6oz Milk-based drink: Creamy, chocolate
Espresso Recipe:
17-18g into 45-50 g of espresso liquid, extracted in 30-35 seconds. Finally, the anaerobic process shows up. You know that flavour that sits between one you can’t quite decide whether you love or not? Is it Umami and cacao or a background flavour that’s just too dominant? It’s there in the foreground, mingled with lime and stonefruit. We deliberately didn’t brew this hotter than usual to extract more, as that alienates many people who brew coffee at home.
Let us know what you think.
