Kigina

Filter Coffee of the Month - Burundi Kigina

- Process: Natural

- Variety: Bourbon

- Altitude: 1730 MASL

Taste: Red Apple, Strawberry, Tropical Fruit, Bergamot

About the Coffee

On Kigina Hill, in Burundi's Ntahangwa Commune, a microlot was set aside from the main harvest for one reason — it tasted different. Exceptional enough to separate, exceptional enough to bottle on its own.

It's processed at Kinama Washing Station, a young but fast-maturing operation: drying tables only in 2022, a full wet mill, warehouse and office added by 2023. Now producing 60 tons of green coffee a year, sourced from 92 farmers on Kigina Hill. Behind it is Migoti Coffee Company — founded in 2015 by engineers Dan and Pontien — built on transparent sourcing and processing infrastructure that pays farmers for quality, not just volume.

One of those farmers is Gaspard Nahimana, 58, farming at 1,730 masl. He tends 3,800 Bourbon trees and delivers roughly 250kg of cherry a season into this microlot. Coffee income has put his children through school — one currently at university — and he's working toward 5,000 productive trees. In a region where cherry prices routinely fail to cover rising living costs, that's not a small thing.

Naturally processed Bourbon, high-altitude, single microlot. Expect vivid tropical fruit, strawberry, crisp red apple acidity, and a bergamot lift that finishes clean and tea-like.

Barista Notes — Filter

Natural process, high elevation, delicate aromatics — this lot wants space, not intensity.

- Ratio: 1:16 (15g in, 240g out) — lets the tropical fruit and strawberry notes lead without getting muddied

- Time: 3:00–3:30 — a slower draw-down pulls the dense high-altitude sugars fully, bringing out the red apple acidity

- Temp: 94–96°C — needed to unlock the bergamot aromatics at this elevation and keep the finish clean, not muted

Single Origin coffee orders can take up to 1.5 weeks to be delivered. We roast them weekly and they sell out fast.