We now offer Burundian Nyabiraba, a natural process coffee from the Migoti, replacing the previous Kigina Hill lot. Both coffees come from the same cooperative, the seasons and lots are different.
Burundi Coffee
Over the past decade, Burundi has steadily gained recognition in the specialty coffee world. During this time, traditional processing methods have gradually given way to more modern techniques, similar to those used successfully in neighbouring East African countries.
Despite this progress, the government continues to play a significant role in the coffee sector. For instance, it strongly encourages the cultivation of Bourbon, with Jackson—a close relative—also present. These two cultivars dominate the country’s coffee landscape.
Most of Burundi’s coffee comes from smallholder farmers. These growers typically deliver their cherries to local washing stations, where the coffee is sorted by floating and hand-picking before drying.
Migoti Coffee Company
In 2015, two engineers, Dan and Pontien, embarked on a mission to modernise Burundi’s coffee industry. Founding Migoti Coffee Company, they aimed to link local farmers with global buyers through high-quality processing and transparent supply chains. Leveraging their engineering expertise and deep roots in the community, they sought to drive economic transformation using coffee as a catalyst.
After overcoming challenges like the civil war’s impact on coffee farming and the isolation of farms from processing facilities, they launched a modern washing station in 2016. This sparked renewed investment in coffee cultivation among local farmers. Beyond coffee, Dan and Pontien are innovating with projects like a small hydropower plant and exploring new crops like essential oil plants, further empowering the community and enhancing sustainability.
Quaffee has been offering Migoti Coffee since 2018, and we look forward to working with them in to our future.
Nyabiraba
The Nyabiraba Commune lies on the road from Bujumbura to Ijenda and is the most distant commune served by the Migoti station. The area sits near Mount Heha, Burundi’s highest peak at around 2,800 metres. The name Nyabiraba means “the place of seeing things.”
Known for its tea plantations, Nyabiraba benefits from a cool, high-altitude climate ideal for growing high-quality Arabica. Farmers in this region deliver their cherries to Migoti, where the coffee is processed and dried with care.
This lot underwent a natural processing. After harvesting, the cherries dried on raised African beds for approximately 21 days. During this time, workers regularly turned and sorted the cherries to ensure even drying and to remove any defects.
A Notable Moment
In 2019, Ndumiso Qolintaba used coffee from this region in his competition set. During the finals—where he placed fifth—Dan Brose from Migoti Coffee Company attended to support him. This marked a rare moment in South Africa: a producer present at a regional final where their coffee was featured.
Details of Burundian Nyabiraba
Our Brews
| Brew Method | Ratio | Brew Method | Ratio | |
|---|---|---|---|---|
| Espresso | 1:2.2 (29 sec) | AeroPress | 17.5g:200g (finer grind) | |
| Plunger | 48g:800g (4 mins) | Pour over/filter | 18g:300g (3.5 min brew) |
Photos
Origin photos courtesy of Benjamin Jenkins and David Walstra. Additional photos from Dan Brose – Migoti coffee, Image with Zephyrin and Pontien taken at the Mogiti event in Cape Town, photographer Cuth Bland.
Transparency Information
| Sourced from | Migoti via Zuka Trading |
|---|---|
| FOB price | $3.20 USD / lb |
| Cupping score | 84.5 (ours) |
| Producer / Organisation | Mogoti co-operative |
| Lot size bought | 3 x 60kg bags |
| Relationship | We have a working relationship with Dan Brose, the owner of Mogoti since 2019. This is our sixth season dealing with Dan, who visits us when he is in Cape Town. |
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