Summer has hit. We’ve sourced a fruit-forward heavyweight to match the mood.

This lot comes straight from the Mutambu Commune in the mountainous Mumirwa region of Burundi. It is produced by 173 local smallholder farmers, with lead farmer Thomas Kurubone helping to coordinate the harvest and ensure quality across the board. They work alongside Migoti Coffee, a washing station set up in 2015 by two engineers with a clear mission: to improve farmer livelihoods through transparent supply chains and high-quality processing.

At the station, this Red Bourbon crop undergoes a careful honey (or pulped natural) process. After sorting and an initial one-day fermentation, the cherries are pulped and laid out on raised African beds. They dry slowly over three to four weeks with their natural fruit sugars still attached. It takes constant turning and monitoring to ensure an even dry, but the graft absolutely pays off.

Migoti goes way beyond just processing coffee; they back their farmers with micro-financing, improved water access, and training to grow essential oil crops for extra financial stability. The result of all this collaboration is a coffee that highlights the bright fruit character and clarity of Burundi’s high-altitude terroir. Proper processing, proper community impact.