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Burundi Kayanza Ruvumu is a truly special coffee that embodies dedication and transformation. This fully washed lot hails from the Ruvumu Hill, processed at the Umuco coffee washing station in Muruta Commune, Kayanza Province.

This coffee is a direct result of the inspiring work of Migoti Coffee Company, founded by engineers Dan and Pontien, who are revitalizing Burundi's coffee-producing communities through quality and transparency. The Umuco station itself, owned by three passionate Burundian entrepreneurs – Picasso, Zephyrin, and Jeremie – began its journey in 2017, planting 32,000 coffee trees and distributing seedlings to local farmers. In 2024, they proudly opened their state-of-the-art washing station, collecting cherries from over 1,700 farmers.

Beyond the bean, Umuco's vision directly addresses local challenges, working to empower farmers by improving productivity, encouraging new plantings, and ensuring better prices for their cherries, fostering sustainable growth in a region deeply affected by poverty.

This Bourbon varietal undergoes meticulous Washed processing: cherries are depulped, fermented for 12-24 hours, and then carefully dried on raised beds for 2-3 weeks to an optimal 11-12% moisture content. Each lot is cupped for quality assurance, ensuring only the finest beans make their way to your cup.

Tasting:  Expect delightful notes of sweet Brown Sugar and smooth Caramel, beautifully complemented by Orange Blossom and Rose Water. This coffee offers a clean and inviting cup with a creamy mouthfeel.

Discover a truly exceptional coffee with our new Colombia El Paseo Rocket Flower. This unique lot comes from the El Paseo farm, nestled near Buesaco on the Suma Paz trail in Nariño, Colombia.

This coffee's story is as captivating as its flavour. Huver Castillo, a third-generation coffee grower, made a significant pivot from his career as a math teacher to embrace his family's rich coffee heritage. Interestingly, his surname, Castillo, is also the name of a widely recognized coffee varietal, though this specific lot features the Caturra varietal. The farm El Paseo, a beautiful farm owned by the family for over 20 years, is where Huver works alongside his father, meticulously cultivating coffee on slopes overlooking the Buesaco valley. Situated at altitudes ranging from 1750 to 1950 meters, El Paseo benefits from ideal growing conditions, including several native shade trees that contribute to the coffee's unique development

The Rocket Flower Process

The meticulous process behind Rocket Flower coffee begins with the careful selection of ripe Caturra cherries. They undergo a 36-hour pre-fermentation in cherry, followed by a floating and disinfection step using a 2% sea salt solution. The beans are then transferred for anaerobic fermentation in stainless steel tanks with regulated relief valves. After pulping, collected leachates are re-introduced (200 litres per tank) along with enzymes to specifically promote a floral profile. Each tank, holding up to 2,800 kilos, ferments the coffee for 6 days, developing its complex flavour. Finally, the beans are mechanically dried in a silo for 2-3 days below 38 degrees, followed by a crucial 15-day stabilization period, ensuring ultimate consistency and quality.

Tasting:  White stone fruit and apricot. Peaches and cream, Bouquet Garni, finishing with citrus zest.