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  • BURUNDI MOGOTI HILL

Burundi Migoti Hill One roast.

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Is it a coincidence that the marmalade season comes around at the same time of year as we get fresh deliveries of unbelievable Burundi’s, that can echo similar qualities? There is another dimension to Burundian coffee. It is so different from Rwanda, Tanzania, Kenya, and Ethiopia. What I look for in a great Burundian coffee is the extra degree of bright juicy acidity that is intensely sweet on cooling. It is just different in a great, fresh way.

This is the first of three coffees from Burundi this season, bought to us by two young British guys who have made sustainable partnerships on the ground in Rwanda and Burundi. Their coffees are so good and they are part of the future of UK coffee.

Top Trumps:

Name: Migoti Hill
Location: Gomvyi, Western Burundi

Varietal: Red Bourbon

Number of farmers Over all: 500
Processing method: Fully Washed, dried on raised beds.

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: Apricot/ stone fruit | Body: Creamy| Acidity: Citric|

On the frontend, Migoti hill is bright and juicy with tart acidity and dry citrus akin to a Seville orange. After the initial wake up, there is so much sweetness. The balance of apricot, marmalade sweet, and juicy acidity make this such a great brew. On cooling, the liquor is almost like pearls of sweetness that just get better and better. Overall this is intense, delicious, and as clean as it gets.

In V60 this has a more subtle acidity and there is more of a floral leaning, a touch chocolatey and some would say more balanced.

In espresso: This roast is incredible in espresso if, like me, you want to taste this at its sweet and juiciest. One small caveat is I don’t really think this is right in milk.

About this micro-lot:

The lead farmer on this lot is called George Ntahonjaniye. He farms 540 coffee trees and last year yielded 600Kg from his farm. The average age of the bourbon trees is about 40 years. Bourbon can live up to 100 years.

George has 9 children (6 girls and 3 boys) and he like many (coffee) farmers around the world inherited the land from his parents.

 

 

 

 

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