{"id":295,"date":"2025-03-09T12:42:25","date_gmt":"2025-03-09T12:42:25","guid":{"rendered":"https:\/\/oldjavacoffee.co.uk\/?post_type=product&p=295"},"modified":"2025-11-25T15:59:23","modified_gmt":"2025-11-25T15:59:23","slug":"brundi-migoti-anaerobic","status":"publish","type":"product","link":"https:\/\/oldjavacoffee.co.uk\/?product=brundi-migoti-anaerobic","title":{"rendered":"Brundi \/ Migoti Anaerobic"},"content":{"rendered":"

MIGOTI<\/strong><\/p>\n

Migoti coffee is produced high in the mountains in Bujumbura Rurale Province where we have built and operate two washing stations at 5500 to 6500 ft above sea level. The washing stations serve a community of more than 50,000 people who grow the red bourbon cultivar of\u00a0Coffee Arabica<\/em>\u2013the predominant coffee tree in the Burundi highlands. Our coffee harvest season is from March to June, and we export from Burundi between August and October.<\/p>\n

Migoti Coffee Company was conceived in 2015 by two engineers during long car trips across Burundi.\u00a0 Their goal is to connect local Burundian coffee farmers, through quality coffee processing and transparent supply chains, with buyers and roasters from around the world. Dan and Pontien, both born in Burundi, desire to see coffee-producing communities economically transformed, with coffee as a catalyst for the growth.<\/p>\n

\"migoti
migoti coffee local speaciaty<\/figcaption><\/figure>\n

Trained as engineers, Dan and Pontien have a clear understanding of how to build, operate and continually improve systems. Dan\u2019s many years of experience in business and humanitarian development work, and Pontien\u2019s childhood roots in a coffee-producing community make them a powerful team to partner with the local community for long-term growth and transformation. Prior to 2015, the multi-generational coffee farmers in Pontien\u2019s home community had all but abandoned coffee as a source of income due to the 12-year civil war, during which their\u00a0Arabica<\/em>\u00a0coffee trees were neglected and destroyed. Another challenge was the great distance between their small farms and washing stations, which led many farmers to process lower quality coffee on their farms.<\/p>\n

In 2016, Migoti Coffee started operating with a modern coffee washing station in the center of Pontien\u2019s home community, and now the community has a new-found hope for the future and farmers are investing in their coffee farms.\u00a0Quality coffee production is just one of the entrepreneurial projects that Pontien has planned in his community. He and Dan are actively developing a small hydropower plant to provide low-cost renewable energy to the local community and to the coffee washing station. They are investigating new crops for the coffee farmers to plant on their farms \u2013 such as essential oil crops which will be processed into essential oils at the Migoti Washing Station.<\/p>\n","protected":false},"excerpt":{"rendered":"

250 g<\/p>\n

Filter Recommendation<\/em><\/p>\n

Tasting<\/strong> This coffee is a great option to experience the successful results of anerobic methods. Fig, citrus zest, caramel and brown sugar flavor notes are very prominent, this special lot is not only high-scoring, but also has a distinct brightness and liveliness that will fully reflect this in the cup.<\/p>\n

Production Produced by Migoti Coffee Company. 2024 \/ 2025 Harvest date.<\/p>\n

DETAILS<\/strong><\/p>\n\n\n\n\n\n\n\n
Region<\/td>\n\u00a0Bujumbura<\/td>\n<\/tr>\n
Y\u00fckseklik<\/td>\n\u00a01700-1900 m<\/td>\n<\/tr>\n
Process<\/td>\nAnaerobic Natural<\/td>\n<\/tr>\n
Variety<\/td>\nRed Bourbon<\/td>\n<\/tr>\n
Harvest<\/td>\n2024<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

METHOD<\/strong><\/p>\n

Many of us use tap or bottled water when making it at home. Unfiltered and pH balance incompatibility with coffee prevents water usage and good coffee extraction.<\/p>\n

In addition, there is more maintenance than the water used for coffee needs, even boiling. Pouring boiling water into coffee also allows you to make bad coffee. It is important to use approximately 91\u201396 OC water here. The pH should be close to neutral.<\/p>\n

Remember that your coffee should be roasted at least 5 days ago and that a rested coffee will achieve better results in extraction sleep. This brings you closer to the desired aroma in finding the coffee. In a rested coffee, harsh and bitter notes begin to disperse.<\/p>\n

Again, depending on the extraction, you need to determine your coffee ratio at the level of the equipment used<\/p>\n

 <\/p>\n","protected":false},"featured_media":298,"comment_status":"open","ping_status":"closed","template":"","meta":[],"wpc-collection":[18,20],"product_brand":[],"product_cat":[48],"product_tag":[],"class_list":{"0":"post-295","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"wpc-collection-coffee","7":"wpc-collection-filter","8":"product_cat-filter","10":"first","11":"outofstock","12":"taxable","13":"shipping-taxable","14":"purchasable","15":"product-type-variable","16":"has-default-attributes"},"yoast_head":"\nBrundi \/ Migoti Anaerobic - Old Java Coffee Roasters<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/oldjavacoffee.co.uk\/?product=brundi-migoti-anaerobic\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brundi \/ Migoti Anaerobic - Old Java Coffee Roasters\" \/>\n<meta property=\"og:description\" content=\"250 g Filter Recommendation Tasting This coffee is a great option to experience the successful results of anerobic methods. Fig, citrus zest, caramel and brown sugar flavor notes are very prominent, this special lot is not only high-scoring, but also has a distinct brightness and liveliness that will fully reflect this in the cup. Production Produced by Migoti Coffee Company. 2024 \/ 2025 Harvest date. DETAILS Region \u00a0Bujumbura Y\u00fckseklik \u00a01700-1900 m Process Anaerobic Natural Variety Red Bourbon Harvest 2024 METHOD Many of us use tap or bottled water when making it at home. Unfiltered and pH balance incompatibility with coffee prevents water usage and good coffee extraction. In addition, there is more maintenance than the water used for coffee needs, even boiling. Pouring boiling water into coffee also allows you to make bad coffee. It is important to use approximately 91\u201396 OC water here. The pH should be close to neutral. Remember that your coffee should be roasted at least 5 days ago and that a rested coffee will achieve better results in extraction sleep. 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