✫ PREMIUM

Quarter Horse Coffee Club

Exclusive coffees for ✫ Premium plan subscribers

The exclusive coffee for

July

Mutambu Hill Lot 34

Burundi

Want to try this coffee?

Coffee Profile

Varietals
Red Bourbon

Process
Washed

Producer
Migoti Coffee

Notes
Pear, Black Tea & Raisin

More about the coffee, producer & region.

Elegant, vibrant and beautifully expressive, Burundi Mutambu Hill Lot 34 highlights the bright, refined character of Burundi's high-altitude coffees. Expect delicate notes of pear, black tea and sweet sultanas, creating a clean, juicy cup with a silky finish. This exceptional lot was produced in the Mutambu Commune of Burundi's Mumirwa region, where 384 smallholder farmers contributed their harvest. The lot was led by producers Erneste Habonimana, Fidele Sinzotuma, Damien Baransamaje, Philippe Ntagahoraho and Leonard Ndimugipfunsi, whose dedication and careful cultivation helped create a coffee full of clarity and complexity. If you enjoy coffees with elegant fruit sweetness, delicate tea-like character and a refined finish, Burundi Mutambu Hill Lot 34 is one that's well worth exploring.

About the Region

Grown at 1,800 metres above sea level in the Mutambu Commune of Burundi's Mumirwa Region, this coffee benefits from cool mountain temperatures that allow the cherries to mature slowly. The result is a cup with exceptional clarity, vibrant sweetness and remarkable elegance. 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

Following harvest, the cherries were delivered to Migoti Coffee's washing station on Migoti Hill, where quality is prioritised at every stage of processing. The cherries were carefully sorted before fermenting for around 24 hours, then pulped and thoroughly washed. The coffee was gently pre-dried under shade for five days before spending a further two to three weeks drying slowly on raised beds in the sun. This meticulous washed process enhances the coffee's delicate fruit character while preserving its crisp, tea-like finish.