Harmony Coffee Roaster
MIGOTI LOT 228
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Flavour Characteristics
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 Profile
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 recommend resting this for 20–38 days off roast. Read our full guide to resting coffee.
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.
Washed coffees typically exhibit clean flavours, minimal fermentation-forward character, and a bright, effervescent acidity. This style of processing allows florals, acidity, and origin characteristics to express themselves with exceptional transparency, producing a lighter, silkier body that often tilts towards a refined tea-like structure.
Learn more about coffee processing methods in our comprehensive guide to coffee processing.
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. 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 balance of both privately and state-run coffee companies.
Why Burundi Produces Exceptional Coffee
Burundi is among the smallest coffee-producing countries in East Africa. Despite its size, the country is endowed with ideal conditions for coffee production:
- Elevations of 1,500–2,000 MASL
- Predominantly Arabica Bourbon coffee trees
- Abundant rainfall
- Approximately 800,000 farming families cultivating an average of 150–200 coffee trees each
The Bourbon variety grown at high elevations in Burundi is characteristically sweet, with bright acidity, full body, floral and citrus notes, often accompanied by complex wild spice characteristics.
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 recent harvests, frequently earning recognition among the best speciality coffees in 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 operation, which includes farmer training, cherry selection, processing, drying, and preparing green coffee for export. The majority of the seasonal workforce are women, who meticulously select and turn cherries on raised drying tables to preserve cup quality.
Supporting Farmers & Sustainability
Migoti supports local farmers through education programmes focused on pruning, intercropping, planting shade trees, green fertilisers, soil stabilisation, and natural pest control methods to sustainably improve tree yields.
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 to the best coffee scales and our bench favourite, the Felicita Parallel.
Brewing Tips
- Rest window: Follow the recommended 20–38 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 floral notes and citrus intensity.
- Espresso: Start with a longer ratio (e.g. 1:2.2–1:2.4) to showcase its floral and citrusy characteristics.
- Starting recipe: Orea V4, 15.5g coffee, 250g water, target brew time ~2:20.
Explore More Recipes
To try recipes from world-class coffee brewers, explore our guide to the best filter coffee recipes of 2026.
Migoti Lot 228 FAQs
What does Migoti Lot 228 taste like?
Migoti Lot 228 offers flavour notes of candied citrus peel, blackberry, hibiscus, and black tea, with a clean and vibrant washed profile.
Is Migoti Lot 228 suitable for espresso?
Yes. Migoti Lot 228 works beautifully for both espresso and filter brewing. It excels as black espresso, where its florals, citrus acidity, and tea-like structure shine.
What variety is Migoti Lot 228?
This coffee is produced from Red Bourbon coffee trees, a variety known for producing elegant, sweet, and high-acidity coffees at high elevations.
What is washed process coffee?
Washed coffee processing involves removing the fruit from the coffee cherry before drying. This method produces coffees with high clarity, bright acidity, and clean flavour separation.
When should I brew Migoti Lot 228 after roasting?
For the best flavour experience, we recommend resting this coffee for approximately 20–38 days off roast before brewing.
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