1 5

Scenery Coffee

Burundi - Izuba Mugoyi FW

Burundi - Izuba Mugoyi FW

We first featured coffee from Izuba from a previous crop in Facility - but this year we've massively increased our purchasing. Whilst we have a bulk lot from the station running in Facility at the moment, we also have a second clip from a single hill separation. This lot from the growers on Mugoyi hill is emblematic of the Burundian coffee profile - cooked stonefruits, brown sugar, spice & tea. But to hit that house filter profile with an East African washed coffee, we're roasting it more developed than our traditional light style - pushing more sugar-browning notes, syrupy body and lower acidity.

£9.50
£9.50
Sale Sold out
Tax included. Shipping calculated at checkout.
Size
We've moved into the new space; now re-stocking throughout the week. Keep your eyes peeled for fun stuff like subscriptions soon!
View full details

Brew Guide:

Best Brewed with: Filter

Light-Medium Roaster Influence (House/Omni style):  Burundian red bourbons would typically be very high acid when roasted with our typical style - to tamp things down, we're roasting slower and longer to bring more brown sugar and cooked fruits, alongside increased body. Definitely more developed

Filter: 62g/L & 96°C, with rest can go down to 93°C

Espresso: 18g in, 42g out, 29-33s

Best rested for: 3-4 weeks

Aromas of muscovado sugar and roasted plums, in the cup dried apricot, red apple and caramel. Cooked fruit character leaving a lower acidity and lots of sweet brown; in the best possible way. As it cools heaps of spiced tea notes reminding us of milky sweetened chai

Traceability:

Country of Origin:
 Burundi
Region:
 Mugoyi hill, Runinya, Kayanza Province
Station:
 Izuba CWS, Muraho Trading Company
Producers:
 230 smallholder farmers from Mugoyi hill selling cherry to Izuba CWS
Variety:
 Red Bourbon
Elevation:
 1500 -1700 MASL
Process:

 

Traditional Washed: Ripe cherries picked and delivered on foot/bicycle to Izuba CWS. Cherries floated and skimmed to remove underripes. Pulped with initial density sorting before wet fermenting for 12.

Post ferment coffees washed using serpentine grading channels to sort by density whilst scrubbing mucilage. Dried for 1 day on shaded pre-drying tables with hand sorting to remove defects before being moved to raised beds to finish over an average period of 20 days.
Import Partner:
 Raw Material
Harvest:

 

Crop 24/25, Arrived UK April 2025

Second harvest purchasing from Izuba.

 

 

The Story

When we set out to build our house filter range, we needed coffees that could deliver consistently excellent daily drinking while supporting meaningful change in coffee-growing regions.

Burundi's coffee sector supports 600,000 smallholder farming families, though production has declined since the 1990s. Kayanza Province's volcanic soils and elevations between 1,100-2,000 meters provide optimal growing conditions. Izuba washing station sits near Kibira National Park, where the montane forest creates beneficial microclimates for coffee cultivation.

The station operates under Ntama Appolinaire's management in partnership with Muraho Trading Company & Raw Material, which reinvests profits into infrastructure and community projects. This has enabled wage standards 25% above other local stations. Izuba processes cherry from 1,482 producers across three hills—Kigeri, Ryamukona, and Mugoyi—with each delivery recorded by producer and location.

Hill separations like this Mugoyi lot allow for precise traceability and quality differentiation, with the return of premiums a major part of why we selected this lot (aside from being delicious!). The station's quality control includes extensive cherry floating and wet sorting, with additional facilities added in 2020 to address defect management.


Credit for additional farm & producer photography: Raw Material

Resting: If you can bear to wait, coffee stored in the bag (un-opened) for this period will improve immensely as it releases CO₂ created during the roasting process, and will be at peak flavour for several weeks following the "Best Rested for" indication.
You are of course welcome to open your coffee earlier and it should still be tasty!

Once opened, consume within 2 weeks 

We suggest that all of our coffees are best enjoyed within 3 months from the day it was roasted and indicate the "roasted on" date & "best before" date on the rear of the bag.