Maruri Hill

This coffee comes from a community cooperative in Burundi called Dusangirijambo, which translates to "let’s bring our ideas together." It’s grown by farmers who are working together to rebuild their community and get fair prices for their hard work. The beans are washed, fermented, and sun-dried on raised beds to give us a clean, balanced cup, with a nice rich body. It has hint of sweet citrus, balanced out by the rich syrupy molasses and dark chocolate notes. Roasted to a medium profile.

Migoti Coffee was founded by two very clever engineers, Dan Brose & Pointien Ntunzwenimana, with the goal of transforming Burundi Coffee and connecting global buyers to local producers. We are glad they did!

These particular beans are from a Cooperative called "Dusangirijambo" which means "let's bring our ideas together". It unfortunately didn't fit on our label, but its a cool idea.

Burundi faces a lot of poverty and malnutrition, and though coffee is a key export, inflation eats up any margins for the locals. Dusangirijambo aims to secure fair prices for the Cooperative members, prices we are happy to pay.

Blends are available year-round with a smooth, balanced taste, while single-origin coffees highlight unique regional flavours and change with the seasons.

Our single origin coffees are from single estates, regions or producers. It allows a more defined and specific flavour and characteristic of coffee to shine.

After harvesting, coffee undergoes a fermentation process, which shapes its flavor.

Washed (Wet) Process: The fruit is removed early, and the beans are washed and fermented in tanks for a clean taste.

Natural (Dry) Process: Whole cherries dry in the sun for weeks, creating fruity, complex flavors.

Other Methods: Hybrid techniques like honey processing and modern yeast fermentation add unique twists.

Coffee trees come in many shapes and sizes, with characteristics adapted to the local climate, growing conditions and sometimes selectively bred in labs. These are called Varietals, and they can paint a picture of the coffee before you even taste it!

Elevation is the altitude the coffee grew at. Higher doesn’t always mean better, but denser coffees usually come from higher altitudes. Denser coffees have higher concentrations of nutrients, which affects the roasting and brewing process.

The taste or tasting notes are what we all came here for. The unique flavour profile of every coffee is exciting. We want our tasting notes to reflect the coffee but also be inclusive and easy to understand. For green coffees, we supply the sourcing partner cupping and tasting notes, but for our roasted coffees we taste them and describe them ourselves, as roasting style has a big impact on the expression of the flavours in the cup.

We rely on incredible, responsible and quality driven sourcing partners to broker coffees on our behalf in the market, and we want to honour that relationship by sharing their story and how it aligns with ours.