C038: 

Farm/Producer: Migoti Washing Station

Region: Burundi, Gyomvi

Process: Anaerobic Natural

Altitude: 1500 - 1600 masl

Variety: Red Bourbon

Cup Profile: Raspberry Molasses, Iron Brew, White Wafer Chocolate

Background info: 

We back again, we couldn't help ourselves Migoti's lots this year have been nothing short of amazing. Dan and his team have so much to offer and we wanted to showcase their variety, exploring different hills, washing stations and processes. So our current Burundi on offer is our Kigina Hill Natural from their newest washing station but this particular lot takes it back, back to where it all started at their first ever washing station.

We present to you Mutambu Hills which is a grouping of 384 coffee farmers from four different hills that have been delivering coffee cherries to their first washing station named: Migoti Washing Station. Little known fact that all the coffee trees planted are community owned, they are even carefully processed by the Migoti team headed by Zephyrin Banzubaze that we were fortunate enough to meet in Cape Town. 

This particular lot is the first time we showcasing an Anaerobic Natural from Migoti; a process where coffee cherries are placed in an airtight container with water where they are allowed to ferment for a given set of time. This brought out quite an interesting flavour profile compared to Kigina. 

We expected to pick up fruit forward characteristics based on our previous experiences which we got but based off its processing these fruit notes felt like fruits that have been cooked. On filter instead of picking up fresh raspberries we got notes of raspberry molasses. We like to tie what we taste to familiar products that it reminds us of. One particular note was the taste of Iron Brew, yes that cooldrink that we all tasted before hopefully; sweet and tangy, notes of citrus and raspberry. On espresso these notes are even more prevalent in the cup whereas on milk the drink becomes quite delicate with notes of white wafer chocolate.