8. Burundi – Ruronge Hill Lot 62

Ruronge Hill Lot 62 is a genuinely community produced coffee.

115 individual farmers contributed cherries to this particular lot, led by farmer Ntungawnayo Sadoscale.

Their cherries travel to the Ruronge washing station, where they are carefully sorted before processing. The coffee undergoes around 24 hours of fermentation before washing.

It then receives approximately five days of initial drying in shade, followed by around three to four weeks on raised drying beds, allowing moisture to fall slowly and evenly.

Behind the coffee is Migoti Coffee, founded by engineers Pontien Ntunzwenimana and Dan Brose.

Migoti began working with around 310 farmers in 2019 and has since expanded its network to more than 1,200 producers.

Its work extends far beyond simply purchasing coffee.

Around 30,000 coffee seedlings are distributed each year, helping farmers replace ageing trees and improve future production. Producers also receive support with pruning, soil management, shade growing and intercropping.

Microfinance initiatives have been developed to give farmers access to finance without depending on expensive informal cash advances.

Migoti has also encouraged alternative income sources including lemongrass, eucalyptus and artemisia for essential oil production.

One of its most tangible community projects has involved water infrastructure, including a reservoir and pipeline intended to improve access to clean drinking water for around 4,800 local residents.

The coffee itself is Red Bourbon, one of the varieties most closely associated with Burundi.