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HomeCoffeesBurundi, Migoti
Bujumbura · Burundi

Burundi, Migoti

Washed wet fermentation Red Bourbon, grown at 1700 to 1900 masl

Roasted by Kiss the Hippo

Recently sold out· checked 3 Aug
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryKiss the Hippo· London, United Kingdom
Washing StationMigoti, Bujumbura, Burundi✓
ProducerDan Brose and Pontien Ntunzwenimana
ProcessWashed wet fermentation✓
HarvestSeptember - November✓
Altitude1700 to 1900 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
Roast—
Tasting notesRed currant, Vanilla, Black Tea✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Red currant
    Fruity › Berry
  • Vanilla
    Sweet › Vanilla
  • Black Tea
    Floral › Black Tea

Supply Chain

  1. Washing Station

    Migoti, Bujumbura, Burundi

    Grown by Dan Brose and Pontien Ntunzwenimana

  2. Harvest

    September - November

    stated by the roaster, no harvest year to match on

  3. Roastery

    Kiss the Hippo

  4. Coffee· viewing

    Burundi, Migoti

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarBurundi | Businde | Red Bourbon | Natural | Espresso | 250gFOR THE WIND - BurundiBurundi Rwiri Red Bourbon NaturalBurundi RimiroBURUNDI MUNYINYA, EspressoHeaven Now BurundiMore from this farmMigoti2 moreSame variety, exploredRed Bourbon764Similar flavour profileRed currant, Vanilla, Black Tea1592From the same originBurundi530More from this roasterKiss the Hippo137 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashed wet fermentationAltitude1700 to 1900 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability