WHAT WE DO

Production

“We produce world-class Arabica coffee in the highlands of Burundi overlooking Lake Tanganyika and eastern Congo”

Excellence in coffee begins on the farm with the farmer understanding the value of their crop and how to increase the quality and quantity produced. We work with thousands of people around our washing stations to improve the quality of their crop so that they can be rewarded by their efforts.

Farmers then deliver ripe red coffee cherries to our washing stations where the cherries are sorted and selected by quality, the fleshy pulp is separated from the coffee cherry seed (bean), beans are fermented, washed, sorted and finally sun dried on raised tables. After two weeks of drying in the sun, the “parchment coffee” is bagged and stored until the end of the season when it is taken to a dry mill to remove the parchment from the coffee bean. At the dry mill green coffee is finally sorted by size and quality, resulting in 60 kg (132 lb) bags of green coffee ready to ship to our partners around the world.

Microlots of 1 bag to 50 bags are segregated based on hill of origin, period of production and cupping characteristics. Traceability and accountability along the entire chain from farmer to end consumer is important and necessary to ensure our vision of attaining the best coffee experience possible for everyone.

Our Coffees

Migoti coffee is produced high in the mountains in Bujumbura Rurale Province where we have built and operate two washing stations at 5500 to 6500 ft above sea level. The washing stations serve a community of more than 50,000 people who grow the red bourbon cultivar of Coffee Arabica–the predominant coffee tree in the Burundi highlands. Our coffee harvest season is from March to June, and we export from Burundi between August and October.