MIGOTI LOT 228

Migoti Lot 228 - Burundi Washed Coffee

Migoti Lot 228 is a vibrant washed Red Bourbon specialty coffee from Burundi, produced at Migoti Hill in Bujumbura Province. Expect a complex cup with candied citrus peel, blackberry sweetness, floral hibiscus notes and a refined black tea finish.

Suitable for: Espresso & Filter Brewing
Best As: Espresso (Black), Filter (Black)

Flavour Characteristics

Candied Citrus Peel, Blackberry, Hibiscus, Black Tea

Origin & Producer Details

Washing Station: Migoti Hill
Station Manager: Zephyrin Banzubaze
Region: Bujumbura, Burundi
Variety: Red Bourbon
Process: Washed
Q-Score: 87
Sourced Via: Omwani

Recommended Rest

For the best tasting brew of this specialty coffee from Burundi, we'd suggest resting this for 20–38 days off roast — we wrote a blog on this here.

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Check out our other Washed Coffee Beans

About Washed Coffee

Washed coffee processing is often associated with clarity, structure and vibrant acidity. In washed processing, the coffee cherries are pulped to remove the outer fruit, and the remaining mucilage is broken down through fermentation before being thoroughly washed away with water. Because most of the fruit material is removed early in the process, there is significantly less interaction between the fruit and the seed during drying. Fermentation still occurs, but the process is much more controlled and far less likely to go wrong.

Washed coffees typically exhibit clean flavours, very little fermentation-forward character, and a bright, effervescent acidity. This style of processing often produces coffees where florals, acidity and origin characteristics are more clearly expressed, with minimal fermentation influence. In terms of body, washed coffees tend to be lighter, silkier and can often tilt in the direction of being tea-like, depending on origin and variety.

At their best, washed coffees produce some of the most elegant and complex cups of coffee. At Harmony, we particularly enjoy washed processing because it allows terroir and variety to express themselves with exceptional transparency. Having high-clarity coffees also makes it much easier to identify subtle differences in brewing approach, which is one of the reasons we love washed coffees for both espresso and filter brewing.

For more information on processing - check out our blog on this topic.

The Story Behind Migoti Coffee

The name “Migoti” comes from a local indigenous tree, which is also the name of the mountain where Migoti built their first coffee washing station.

This washing station operates in a region referred to as Migoti Mountain, in Mutambu Commune of Bujumbura Province, around 30 km from the centre of Burundi’s capital, Bujumbura.

Coffee Production in Burundi

A Complex Coffee History

Coffee farming and production began in Burundi in the early 1900s under Belgian colonial rule, where farmers were forced to grow coffee. The produce was bought and processed by the state, before being exported primarily to Europe.

The sector was privatised in the 1960s, followed by a return to state control from 1976 to 1991, before another wave of privatisation began in 1991.

Following the civil war in the 1990s, coffee slowly emerged as a way to rebuild Burundi’s agrarian sector and increase foreign exchange. Investment increased, alongside a somewhat healthy balance of both privately and state-run coffee companies. However, after the political crisis of 2015 and the subsequent economic crash, the coffee sector has struggled to fully meet its potential as a driver of economic growth.

Why Burundi Produces Exceptional Coffee

Burundi is among the smallest coffee-producing countries in East Africa, with a population of around 10.5 million people. Despite its size, the country is endowed with ideal conditions for coffee production:

• Elevations of 1500–2000 masl
• Predominantly Arabica Bourbon coffee trees
• Abundant rainfall
• Approximately 800,000 farming families cultivating an average of 150–200 coffee trees each

Today, Arabica coffee represents virtually 100% of Burundi’s national production. The Bourbon variety grown at high elevations in Burundi is characteristically sweet, with bright acidity, big body, floral and citrus notes, often accompanied by complex wild spice characteristics.

Over the past 25 years, coffee production in Burundi has averaged approximately 26,700 tonnes per year.

The Migoti Coffee Company

Building the Washing Station

In 2016, Migoti Coffee Company built a coffee washing station at Migoti Mountain, partnering with industry experts who provided technical expertise and support.

Coffee trees are owned by the surrounding community, and Migoti purchases coffee cherries directly from the farmers who harvest and deliver them to the station. Over 300 tonnes of green coffee were produced and exported from Migoti Mountain during the 2017, 2018 and 2019 harvests.

These coffees achieved excellent cupping scores and were frequently recognised among the best speciality coffees coming out of Burundi.

Processing & Seasonal Work

The washing station is operated by a local team of ten permanent staff members and more than 250 temporary workers employed during the coffee season from March to June.

Station manager Zephyrin Banzubaze oversees the entire operation, including:

• Training coffee farmers
• Receiving and selecting coffee cherries
• Processing and drying coffee
• Storing and milling parchment coffee
• Preparing green coffee for export

The majority of the temporary workforce are women, who primarily work on the raised drying tables, carefully turning the coffee during drying and removing defective beans that could compromise cup quality.

Supporting Farmers & Sustainability

Migoti also supports farmers through ongoing education programmes focused on:

• Pruning and caring for coffee trees
• Intercropping
• Planting shade trees
• Using green fertilisers
• Soil stabilisation
• Natural pest control methods

The long-term expectation is that, by following best farming practices, farmers can increase yields from their coffee trees by five to ten times.

How to Brew This Coffee

Dial in with accuracy

Because this coffee is expressive and fruit-forward, accurate dose and yield help you hit the sweet spot. We strongly recommend using a reliable scale — see our guide, The Best Coffee Scales, and our bench favourite, the Felicita Parallel.

Brewing tips

• Rest window: Follow the recommended 24–38 days off roast for best clarity and balance.
• Filter brewing: Start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance florals and citrus intensity.
• Espresso: Start with a longer ratio (e.g. 1:2.2–1:2.4) to showcase tropical characteristics.
• Best recipe: Orea v4, 15.5g coffee, 250g water, 2:20 brew time.

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To try out more recipes from world-class coffee brewers, we've compiled this blog, featuring the best filter coffee recipes of 2026 from some of the world's best filter coffee brewers.

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