Burundi Migoti Hill

Origin

Burundi

Flavor Profile

Brewing Methods

A naturally processed Red Bourbon lot from the Migoti Hill washing station in the Mutambu Commune of Burundi's Mumirwa region, grown at roughly 1,700 m.a.s.l. by 173 smallholders led by farmer Thomas Kurubone. Cherries were sorted, fermented for 24 hours, then dried whole in the sun on raised beds for three to four weeks, producing a bold, syrupy cup with forest-fruit compote, strawberry jam, and rosehip jelly, held up by a round texture and floral finish.