A washed Bourbon from Masenga Hill, our first coffee from Burundi. Light and bright, with notes of cinnamon, maple sugar and rose hip tea.
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At the Migoti mill the fruit comes off first. Then the beans ferment twice, twelve hours in dry cement tanks and about half a day under water, before a four to six hour soak in clean water washes off what's left of the fruit. After that, they're sorted by hand and dried on raised beds.
Grown on Masenga Hill, in Bujumbura province, Burundi. The Migoti mill buys cherry from the farms on the surrounding hillsides and processes it there. Bourbon types, washed.
Our importer's notes: maple sugar and baking spice in the dry grounds, then cinnamon, allspice and honey, with chamomile, rose hip tea and a little lemon as it cools.
Every bag is stamped, labeled and numbered by hand. Scan the QR code on the back to read the story behind the coffee, our roast notes and a starting brew recipe.
What caught our attention was the spice. Our importer described warm baking spice in the grounds and a light cup that turns almost tea-like as it cools. After two coffees from Ethiopia, the Wush Wush and Duromina, it felt like a good change of pace for November.
It's also our first coffee from Burundi, a small country in East Africa, just south of Rwanda. Brew it as a pour-over and give it a few minutes to cool. That's when it opens up.
A pour-over starting point for Nº 07. Go finer or hotter for more body, coarser for a cleaner cup, then dial it to your taste.
We roasted four 600g batches on Halloween. Each followed the same profile, with finish temperatures within about five degrees of one another.
Cherry from the hillside farms around Masenga, washed at the Migoti mill and dried on raised beds down to 11% moisture. Bourbon types. Grade A1, screen 15 to 17, 0.2 defects per 300g, landed May 2026. Our importer scored it 89.2 (their scale runs to 110, not 100). They recommend it for pour-over, not espresso, and say its tart, bright acidity is most interesting at the lighter roasts.
Four batches of 600g on the Bullet, all on one roast. First crack came between 6:46 and 6:56, at 386 to 392°F. We dropped them between 8:02 and 8:17, at 406 to 411°F, about 19 to 20°F past first crack and 1:16 to 1:22 after it. 2,400g of green in, 2,090g out. Our importer suggests City to City+ for this one, so we kept it on the light side.
Light-medium, inside the City to City+ range our importer suggests. Every batch lost 12.5 to 13.2% of its weight, about where Duromina landed, so the two sit close together. We'll cup it this week and add our own tasting notes here once it's rested. We recommend letting this coffee rest for 7 to 10 days after roasting before brewing it as a pour-over.
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