Burundi Kayanza Ruvumu - washed - SINGLE ORIGIN

Burundi Kayanza Ruvumu - washed - SINGLE ORIGINBurundi Kayanza Ruvumu Migoti Coffee Company, founded in 2015 by engineers Dan and Pontien, seeks to transform Burundian coffee producing communities by connecting local farmers with global buyers through quality processing and transparent supply chains. Drawing on Dans business expertise and Pontiens ties to a coffee growing community, the company established a modern washing station in 2016, reviving coffee farming after years of neglect due to

Burundi Kayanza Ruvumu

Environmental

Throughout Burundi, there is significant poverty, malnutrition and unemployment. Although coffee has been a primary crop in the country for many years, farmers have become increasingly demotivated because the price they receive for cherries has not kept pace with inflation. The vision of the Umuco washing station and its entrepreneurial owners is to support farmers in achieving higher productivity from their coffee trees, planting more trees, and earning better prices per kilogram of cherries delivered to the washing station.

Processing

The Umuco washing station produces an average of 40 tons of green coffee per year, processing both fully washed and natural coffee. Fully washed coffee is first depulped using a three-disk McKinnon pulper, then fermented in tanks for 12–24 hours and dried on raised beds for 2–3 weeks. Each daily lot, dried to a moisture content of 11–12%, undergoes assessment through cupping sessions before being blended into larger lots at the dry mill. After milling, the green coffee is stored in a well-ventilated warehouse on pallets before being transported by truck to the Dar es Salaam port ready for the journey to the shores of Australia.

Tasting: Brown Sugar • Caramel • Mixed Citrus • Creamy

Producer: Migoti Coffee Company

District: Ruvumu Hill, Muruta Commune, Kayanza Province

Altitude: 1900 - 2200 metres above sea level

Varietal: Bourbon

Grade: 1

Process Method: Fully Washed

Brewing Suggestion –

Pour Over Recipe:

Grind size: Coarse

Water Temp: 89 - 92 degrees Celsius

Ratio: 20g for 300 / 1:15

Brew time: 3min 30s

- Rinse filter & pre-heat pour over vessel of your choice.

- Pour in 20g of coarse-ground coffee

- Add 60g of water per pour 5 times, waiting 45s between each pour. This results in a total brew of 300g.

- Control the balance of the coffee by modifying the 1st and 2nd pours.

- For a sweeter brew, make a smaller first pour (e.g. 50g). For more acidity, a larger one will do the trick.

- Use either less or more water for the second pour to compensate for the difference (if any) in the first one.

- The 3rd, 4th and 5th pours can be tweaked to 2 larger 90g pours for a weaker brew, or into 4 smaller 45g pours for a stronger one.

Espresso:

Peak Brewing: 7 – 35 days post roast date

Brewing Ratio: 21g dose – 42 gram extraction yield (1:2, approx 50% brewing ratio)

Extraction Time: 30 – 34 seconds

Temperature: 92 – 93 degrees Celsius

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