Wash Station: Migoti

Origin: Bujumbura Rurale, Burundi

Process-type: Washed

Varietal: Bourbon

Cup: Rose Hips, Chamomile, Raw Sugar, Cinnamon Stick, Lemon

This coffee comes from the hilltop village of Masenga in Burundi's western province of Bujumbura. Masenga overlooks Lake Tanganyika, an African Great Lake and second largest lake in the world. Farmers in the area are all planted in the Red Bourbon varietal. Processing of this lot happened at Migoti Wash Station. It is a state-of-the-art wash station on a hill opposite of Masenga.

Processing at Migoti is top-notch. Migoti buys coffee from the surrounding hilltops. The site is equipped with many washing tanks so processing many microlots at a time is no problem. Once the coffee is depulped, fermentation happens in two stages. First, the coffee goes into cement tanks with no water for 12 hours, then it is moved to tanks with water for another 12 hours, and finally soaked in clean water for another 4-6 hours. Following fermentation, the coffee is washed and moved to skin drying tables where a lot of the water falls off the coffee and it is sorted for defects before moving to raised beds to dried the rest of the way.

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