Merkava Reserve Lot No. 1

R160.00 inc. VAT

  • Flavour Notes – White Grape, dried apricot and a juicy mouthfeel.
  • Varietal – Red Bourbon.
  • Processing – Fully washed.
  • Altitude – 1700 masl.
  • Producer – Mutambu Commune, processed at Migoti Coffee.
  • Region – Mumirwa, Mutambu Commune.
  • Harvest period – March- July
Estimated delivery date 2024/07/23
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Burundi Murambi Hill

About Migoti Coffee:

Migoti Coffee has its base of operations in Mutambu Commune of Bujumbura Province, Burundi Migoti operates the coffee washing station they built in 2016. The washing station has a capacity of over 1000 tons of cherry per season, producing fully washed, honey and natural coffee using a 3-disk pulper and raised drying beds. The coffee in this region is red bourbon , grown on different hills around the Migoti station at altitudes of 1600-1950 masl.

The Migoti station is located at 1850 masl (3°31’54.4″S 29°25’24.7″E), perched high in the mountains above Lake Tanganyika to the east, in the Mumirwa region of Burundi – a narrow and steep highlands region running north- south along the continental divide. The soil in the coffee farming community contains sand, loam and clay.

Since 2016, Migoti Coffee has worked with the surrounding community to restore the coffee production after years of neglect due to war and insecurity, planting tens of thousands of new trees in the past four years. Coffee trees are owned by the local farmers, who maintain micro-plantations on their family land on the hills surrounding the Migoti washing station.

Migoti collects and purchases coffee cherries directly from over 700 coffee farmers, who own as few as 25 trees or as many as 1500 trees on their family land. Over 500 tons of green coffee was produced and exported by Migoti Coffee in the four past coffee seasons.

The washing station is operated by a local team of ten permanent staff and over 250 temporary workers who are employed during the coffee season from March to June. The station manager, Zephyrin Banzubaze, is responsible for managing all of the staff, to train coffee farmers, receive and select coffee cherries, process the coffee, oversee the coffee drying process, store and mill the dry parchment coffee and prepare the final green coffee for export.