Our second Burundian coffee of the year comes from Rubanda in Mutambu, where over 1,200 smallholder farmers deliver ripe cherries to the Migoti washing station. Expect complex fruits, cacao depth, and a clean, structured finish from this meticulously processed Red Bourbon lot.
The Producers
Contributing smallholder farmers grow their cherries in the highlands in rural Bujumbura, close by to Migoti Hill. Established in 2016, the operation has steadily grown and now collaborates with over 1,300 growers. Through training and agricultural support, including the annual distribution of 30,000 coffee seedlings, Migoti helps farmers increase the yield and quality of their harvest. These farmers benefit not only from technical assistance but also from accessing a discerning market for their coffee willing to pay a premium price for their hard work.
The business was co-founded by engineers Dan Brose and Pontien Ntunzwenimana with a vision to revitalise Burundi’s coffee sector after years of conflict. Their efforts have not only improved farmer livelihoods but also contributed to long-term stability and growth in the region. From just 310 farmers in 2019, Migoti’s network has expanded rapidly to 1,326 current members, providing vital seasonal employment across their two wet mills.
The Washing Station
At the wet mill, cherries are sorted by hand to remove defects and underripe fruit before being depulped. The coffee is then dry fermented for 10 to 12 hours before the mucilage is removed physically by workers jumping in the tank (think grape crushing with your feet to make wine) before the coffee is fully washed and graded in long channels. It undergoes a short pre-drying phase under shade of 3 to 4 days, after which it is transferred to raised beds in the sun where it’s turned and sorted for up to 25 days. Once dried, the coffee is transported for milling, graded by size and density, and carefully hand-sorted again before export.
The station’s controlled processing and focus on traceability contribute to the clarity and quality of the final cup. Migoti’s consistent attention to detail across all stages of production reflects their broader goal of producing specialty coffee that enables them to receive better prices and in turn this supports the long-term prosperity of farming families.
The Community
Migoti Coffee place a large focus on socio-economic community development. Since 2022 they have offered loans to the contributing farmers, strengthening financial resilience across the producing community. In the same year, they began growing essential oil crops like lemongrass and eucalyptus alongside coffee, providing farmers with additional revenue streams between harvests.
They have constructed a water reservoir near the washing station to reliably provide clean drinking water to over 4,800 people from five surrounding villages. 2024 also saw the group complete their rainforest alliance certification and they have expanded into sustainable initiatives like shade tree planting and creating natural composts.
