Burundi Masenga Hill
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About this coffee
After cupping through samples from Burundi this year we couldn’t pick just one so we bought both this washed process lot and a natural process lot. It’s a great opportunity to taste both processing methods side-by-side and discover their impact on the final cup. Here you’ll find layers of florals, well structured fruitiness and high sweetness. This lot turns out to be a favourite of Zephryn, a Q grader in charge of quality control in Migoti, who is a good friend of Ludwika from when she worked alongside him a few years ago.
Eighty-one smallholders contributed to this lot, including lead farmers Damien Baransamaje and Ernest Habonimana. After harvesting, the farmers sold their cherries to Migoti Hill Coffee Company, who processed them at their washing station. Here, the coffee cherries were sorted, fermented for 24 hours, then pulped and washed. Next, the coffee was pre-dried on tables in the shade for five days, before being moved into the sun to dry fully on raised beds, which takes two to three weeks.
