{"product_id":"mutambu-lot-45","title":"MUTAMBU LOT 45","description":"\u003csection class=\"page-content\"\u003e\n\u003cdiv class=\"product-page\"\u003e\n\u003cdiv class=\"product-details\"\u003e\n\u003cdiv class=\"body-text\"\u003e\n\u003ch2 id=\"top\"\u003eMutambu Lot 45 - Burundi Natural Coffee\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e Suitable for: Espresso \u0026amp; Filter Brewing\u003cbr\u003eBest As: Espresso (Black \/ Milk), Filter (Black) \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eFlavour Characteristics\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCandied Citrus Peel, Blackberry, Hibiscus, Black Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eOrigin \u0026amp; Producer Details\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Migoti Hill\u003cbr\u003e\u003cstrong\u003eStation Manager:\u003c\/strong\u003e Zephyrin Banzubaze\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Bujumbura, Burundi\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Red Bourbon\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003cbr\u003e\u003cstrong\u003eQ-Score:\u003c\/strong\u003e 87\u003cbr\u003e\u003cstrong\u003eSourced Via:\u003c\/strong\u003e \u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/pages\/omwani\" title=\"Learn more about Omwani\"\u003eOmwani\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003eRecommended Rest\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e For the best-tasting brew of this speciality coffee from Burundi, we'd suggest resting this for 20–38 days off roast — we wrote \u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/blogs\/blog\/resting-coffee\" title=\"Read our guide to resting coffee\"\u003ea blog about resting coffee here\u003c\/a\u003e. \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Story Behind Migoti Coffee\u003c\/h2\u003e\n\u003cp\u003eThe name “Migoti” comes from a local indigenous tree, which is also the name of the mountain where Migoti built their first coffee washing station.\u003c\/p\u003e\n\u003cp\u003eThis 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 economic capital, Bujumbura.\u003c\/p\u003e\n\u003ch2\u003eCoffee Production in Burundi\u003c\/h2\u003e\n\u003ch3\u003eA Complex Coffee History\u003c\/h3\u003e\n\u003cp\u003eCommercial coffee cultivation expanded in Burundi during the early 1900s and was heavily promoted under Belgian colonial rule, when farmers were compelled to grow coffee. The produce was bought and processed by the state before being exported primarily to Europe.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eDuring and following Burundi’s civil war, which lasted from 1993 to 2005, coffee slowly emerged as a way to rebuild the country’s agrarian sector and increase foreign exchange. Investment increased alongside the development of both privately and state-run coffee companies.\u003c\/p\u003e\n\u003cp\u003eHowever, after the political crisis of 2015 and the subsequent economic crash, the coffee sector struggled to fully meet its potential as a driver of economic growth.\u003c\/p\u003e\n\u003ch3\u003eWhy Burundi Produces Exceptional Coffee\u003c\/h3\u003e\n\u003cp\u003eBurundi is among the smallest coffee-producing countries in East Africa. Despite its size, the country is endowed with ideal conditions for coffee production:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eElevations of 1,500–2,000 MASL\u003c\/li\u003e\n\u003cli\u003eWidespread cultivation of Arabica Bourbon coffee trees\u003c\/li\u003e\n\u003cli\u003eAbundant rainfall\u003c\/li\u003e\n\u003cli\u003eHundreds of thousands of smallholder farming families\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCoffee is generally cultivated on small plots containing only a few hundred trees. Arabica accounts for the overwhelming majority of Burundi’s coffee production.\u003c\/p\u003e\n\u003cp\u003eThe Red Bourbon variety grown at high elevations in Burundi is characteristically sweet, with bright acidity, a full body, floral and citrus notes, and often complex wild spice characteristics.\u003c\/p\u003e\n\u003ch2\u003eThe Migoti Coffee Company\u003c\/h2\u003e\n\u003ch3\u003eBuilding the Washing Station\u003c\/h3\u003e\n\u003cp\u003eMigoti Coffee Company was founded in 2015, with its first coffee washing station established at Migoti Mountain the following year. The company partnered with industry experts who provided technical expertise and support.\u003c\/p\u003e\n\u003cp\u003eCoffee trees are owned by the surrounding community, and Migoti purchases coffee cherries directly from the farmers who harvest and deliver them to the station.\u003c\/p\u003e\n\u003cp\u003eAcross the 2017, 2018 and 2019 harvests, more than 300 tonnes of green coffee were produced and exported from Migoti Mountain. These coffees achieved excellent cupping scores and were frequently recognised among the best speciality coffees coming out of Burundi.\u003c\/p\u003e\n\u003cp\u003eMigoti now operates two washing stations: its original Migoti Mountain station and a second facility at Kinama.\u003c\/p\u003e\n\u003ch3\u003eProcessing \u0026amp; Seasonal Work\u003c\/h3\u003e\n\u003cp\u003eThe washing stations are operated by a local team of ten permanent staff members and more than 250 seasonal workers.\u003c\/p\u003e\n\u003cp\u003eStation manager Zephyrin Banzubaze oversees the operation. His responsibilities include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTraining coffee farmers\u003c\/li\u003e\n\u003cli\u003eReceiving and selecting coffee cherries\u003c\/li\u003e\n\u003cli\u003eProcessing and drying coffee\u003c\/li\u003e\n\u003cli\u003eStoring dried parchment and preparing the coffee for dry milling\u003c\/li\u003e\n\u003cli\u003ePreparing green coffee for export\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe majority of the seasonal 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.\u003c\/p\u003e\n\u003ch2\u003eSupporting Farmers \u0026amp; Sustainability\u003c\/h2\u003e\n\u003cp\u003eMigoti also supports farmers through ongoing education programmes focused on:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePruning and caring for coffee trees\u003c\/li\u003e\n\u003cli\u003eIntercropping\u003c\/li\u003e\n\u003cli\u003ePlanting shade trees\u003c\/li\u003e\n\u003cli\u003eUsing natural soil amendments\u003c\/li\u003e\n\u003cli\u003eSoil stabilisation\u003c\/li\u003e\n\u003cli\u003eNatural pest control methods\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMigoti also provides coffee seedlings to local farmers, helping participating producers improve the health and productivity of their farms.\u003c\/p\u003e\n\u003ch2\u003eHow Is Mutambu Lot 45 Processed?\u003c\/h2\u003e\n\u003cp\u003eMutambu Lot 45 is a natural-process coffee. Once the ripe coffee cherries have been selected, they are dried with the fruit still surrounding the seed. The cherries are regularly turned during drying to encourage even moisture loss and reduce the risk of unwanted fermentation.\u003c\/p\u003e\n\u003cp\u003eLeaving the fruit attached during drying can create a fruit-forward and intensely sweet flavour profile. In this coffee, that translates into notes of candied citrus peel, blackberry and hibiscus, supported by a clean black tea finish.\u003c\/p\u003e\n\u003cp\u003eYou can learn more about this method in our \u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/blogs\/blog\/coffee-processing-guide\" title=\"Read our guide to coffee processing methods\"\u003eguide to coffee processing\u003c\/a\u003e, or explore more coffees in our \u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/collections\/natural-coffee\" title=\"Browse natural-process coffee beans\"\u003enatural-process \u003c\/a\u003e\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/collections\/natural-coffee\" title=\"Browse natural-process coffee beans\"\u003ecoffee\u003c\/a\u003e\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/collections\/natural-coffee\" title=\"Browse natural-process coffee beans\"\u003e collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow to Brew This Coffee\u003c\/h2\u003e\n\u003ch3\u003eDial In With Accuracy\u003c\/h3\u003e\n\u003cp\u003eBecause this coffee is expressive and fruit-forward, accurate \u003cem\u003edose\u003c\/em\u003e and \u003cem\u003eyield\u003c\/em\u003e help you hit the sweet spot. We strongly recommend using a reliable scale — see our guide to \u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/blogs\/blog\/the-best-coffee-scales-2025\" title=\"Read our guide to the best coffee scales\"\u003ethe best coffee scales\u003c\/a\u003e and our bench favourite, the \u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/products\/felicita-parallel-white\" title=\"View the Felicita Parallel coffee scales\"\u003eFelicita Parallel\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eBrewing Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest window:\u003c\/strong\u003e Follow the recommended \u003cstrong\u003e20–38 days\u003c\/strong\u003e off roast for the best clarity and balance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFilter brewing:\u003c\/strong\u003e Start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance the floral and citrus characteristics.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEspresso:\u003c\/strong\u003e Start with a longer ratio of approximately 1:2.2–1:2.4 to showcase the floral and citrusy characteristics.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStarting recipe:\u003c\/strong\u003e Orea V4, 15.5g coffee, 250g water and a target brew time of approximately 2:20.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eExplore More Recipes\u003c\/h3\u003e\n\u003cp\u003eTo try more recipes from world-class coffee brewers, we've compiled \u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/blogs\/blog\/best-pourover-recipes\" title=\"Explore the best pourover recipes of 2026\"\u003ethis guide to the best filter coffee recipes of 2026\u003c\/a\u003e from some of the world's best filter coffee brewers.\u003c\/p\u003e\n\u003ch2 id=\"faq\"\u003eMutambu Lot 45 FAQs\u003c\/h2\u003e\n\u003ch3\u003eWhat does Mutambu Lot 45 taste like?\u003c\/h3\u003e\n\u003cp\u003eMutambu Lot 45 has notes of candied citrus peel, blackberry, hibiscus and black tea. It is a vibrant, fruit-forward coffee with floral characteristics and a clean finish.\u003c\/p\u003e\n\u003ch3\u003eIs Mutambu Lot 45 suitable for espresso?\u003c\/h3\u003e\n\u003cp\u003eYes. Mutambu Lot 45 works exceptionally well as both black and milk-based espresso. We recommend starting with a longer ratio of approximately 1:2.2–1:2.4 to showcase its floral and citrusy characteristics.\u003c\/p\u003e\n\u003ch3\u003eCan I brew Mutambu Lot 45 as filter coffee?\u003c\/h3\u003e\n\u003cp\u003eAbsolutely. For filter brewing, start with a 1:16–1:17 ratio and a medium-fine grind, adjusting the grind size to balance the coffee’s floral and citrus characteristics.\u003c\/p\u003e\n\u003ch3\u003eHow long should I rest Mutambu Lot 45?\u003c\/h3\u003e\n\u003cp\u003eWe recommend resting Mutambu Lot 45 for 20–38 days after roasting. This allows the coffee to release excess carbon dioxide while its sweetness, clarity and balance develop.\u003c\/p\u003e\n\u003ch3\u003eWhere is Mutambu Lot 45 produced?\u003c\/h3\u003e\n\u003cp\u003eMutambu Lot 45 is produced at the Migoti Hill washing station in Mutambu Commune, Bujumbura Province, Burundi. The station is managed by Zephyrin Banzubaze.\u003c\/p\u003e\n\u003ch3\u003eWhat is natural-process coffee?\u003c\/h3\u003e\n\u003cp\u003eNatural-process coffee is dried with the fruit still surrounding the coffee seed. This method can produce an intensely sweet and fruit-forward flavour profile.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"#top\" title=\"Return to the top of this page\"\u003e↑ Back to top\u003c\/a\u003e\u003c\/p\u003e\n\u003ch2\u003eExplore Other Coffees\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/products\/san-sebastian\" title=\"View San Sebastian washed Colombian coffee\"\u003eSan Sebastian\u003c\/a\u003e – A washed Colombian coffee from Inzá, Cauca, produced by indigenous Paez smallholders. With notes of red berries, caramel and milk chocolate, it's an exceptionally versatile coffee that performs beautifully as both espresso and filter.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/products\/el-vergel-decaf\" title=\"View El Vergel Decaf\"\u003eEl Vergel Decaf\u003c\/a\u003e – Quite possibly the best decaf coffee we've ever found. It's called “Really Good Decaf” for a reason: world-class flavour without the buzz.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/products\/el-diamante-2026\" title=\"View El Diamente Peruvian coffee\"\u003eEl Diamente\u003c\/a\u003e – An elegant Peruvian coffee with Silver Needle tea, red berries and maple sweetness. High-altitude growth delivers clarity, structure and refined acidity.\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/collections\/our-coffee\" title=\"Browse our single-origin coffee beans\"\u003eBrowse our single-origin coffees\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eExplore Our Coffee Collections\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/collections\/great-espresso-coffees\" title=\"Browse espresso coffee beans\"\u003eEspresso Coffee Beans\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/collections\/filter-coffee\" title=\"Browse filter coffee beans\"\u003eFilter Coffee Beans\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/collections\/natural-coffee\" title=\"Browse natural-process coffee beans\"\u003eNatural Coffee Beans\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eLove This Coffee?\u003c\/h2\u003e\n\u003cp\u003eGet coffees like this delivered on repeat with our \u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/collections\/coffee-subscriptions\" title=\"Explore Harmony Coffee subscriptions\"\u003ecoffee subscriptions\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Harmony Coffee Roaster","offers":[{"title":"200g \/ Whole Bean","offer_id":55624262877560,"sku":"MUTAMBU200","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"200g \/ Ground (Stovetop \/ Mokapot)","offer_id":55624262910328,"sku":"MUTAMBU202","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"200g \/ Ground (Aeropress)","offer_id":55624262943096,"sku":"MUTAMBU204","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"200g \/ Ground (Filter)","offer_id":55624262975864,"sku":"MUTAMBU201","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"200g \/ Ground (Cafetière \/ French Press)","offer_id":55624263008632,"sku":"MUTAMBU203","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":55624263041400,"sku":"MUTAMBU205","price":44.95,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground (Stovetop \/ Mokapot)","offer_id":55624263074168,"sku":"MUTAMBU207","price":44.95,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground (Aeropress)","offer_id":55624263106936,"sku":"MUTAMBU209","price":44.95,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground (Filter)","offer_id":55624263139704,"sku":"MUTAMBU206","price":44.95,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground (Cafetière \/ French Press)","offer_id":55624263172472,"sku":"MUTAMBU208","price":44.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0614\/4878\/1993\/files\/MutambuWild_complex1.png?v=1785850354","url":"https:\/\/www.harmonycoffee.co.uk\/products\/mutambu-lot-45","provider":"Harmony","version":"1.0","type":"link"}