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Quarter Horse Coffee Club

Exclusive coffees for ✛ Plus plan subscribers

The exclusive coffee for

July

Bukanda Hill Lot 63

Burundi

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Coffee Profile

Varietals
Red Bourbon

Process
Washed

Producer
Migoti Coffee

Notes
Milk Chocolate, Hazelnut & Raisin

More about the coffee, producer & region.

Smooth, comforting and wonderfully balanced, our Burundi Bukanda Hill Lot 63 is a coffee that showcases everything we love about classic washed Burundian coffees. Expect a rich, satisfying cup with notes of milk chocolate, roasted hazelnut and sweet raisin, making it an easy-drinking coffee that's equally enjoyable as a filter brew or espresso. This lot was produced in the Bururi Commune of Burundi's Mumirwa region, where 165 members of the Ibukikawa Cooperative contributed their carefully harvested cherries. The lot was led by farmer Nyandwi Evariste, reflecting the collaborative approach that helps produce exceptional quality throughout the cooperative. If you're looking for a dependable, chocolate-forward coffee with gentle fruit sweetness and a beautifully clean finish, Burundi Bukanda Hill Lot 63 is one you'll keep coming back to.

About the Region

Grown at 1,190 metres above sea level in the Bururi Commune of Burundi's Mumirwa Region, this lot benefits from the country's ideal coffee-growing conditions. The high-altitude climate allows cherries to ripen slowly, developing greater sweetness and complexity before harvest. The coffee was processed by Migoti Coffee, founded in 2015 by engineers Pontien Ntunzwenimana and Dan Brose. Their mission is to improve the livelihoods of Burundian coffee farmers through exceptional processing, transparent supply chains and long-term relationships with specialty coffee roasters. Today, Migoti works alongside hundreds of smallholder producers, helping showcase the remarkable quality that Burundi has to offer.

About the Process

After picking, the coffee was delivered to the Bukanda Washing Station, operated by Migoti Coffee. Here, the cherries underwent a carefully managed washed process, fermenting for around 24 hours before being pulped and thoroughly washed. The coffee was then gently pre-dried under shade for five days before spending a further three to four weeks drying slowly on raised beds in the sun. This patient drying process helps preserve clarity, sweetness and balance, resulting in a clean, well-structured cup.