Burundi Mugirampeke Washed – Filter Roast


This beautiful fruity and punchy coffee comes from 1600 smallholder farmers living around Tangara who deliver their hand picked cherries to Mugirampeke Central Washing Station (CWS) where they are sorted and de-pulped within 6 hours before being fermented in water for 10-12 hours. After sorting for density, the beans are dried slowly for 2-3 weeks.


The name of the washing station Mugirampeke comes from a misspelling of the words “kugira” and “impeke”, two Kirundi words meaning “sorghum” and “beer”. When the Belgians took control of the region after World War II, they were pleasantly surprised that sorghum was cultivated in the area for beer consumption – something Germans had introduced during their colonization 1890ies.

SIZE: 250 g

Out of stock



RECOMMENDED PREPARATIONS: Filter (V60, Melitta, Kalita, Machines), French Press, AeroPress

Expect a lots of berry flavor in this coffee – red currants with hints of vanilla and white chocolate.

ROASTED FOR: filter preparation

ORIGIN: Burundi

REGION: Tangara, Ngozi

PRODUCER: Smallholder Farmers at Mugirampeke Central Washing Station

VARIETALS: Red Bourbon


PROCESSING: washed, microlot

CUPPING NOTES: red currants, vanilla, white chocolate, juicy body

SIZE: 250 g

OUR PREFERRED RECIPE: in large V60, 30 g coffee (medium grind) & 500 g water (100°C); bloom with 60g water for 45” making sure all grounds are thoroughly wetted; pour up to 300g within 1’ 15” give it a gentle stir, then add the remaining 200g (and another gentle stir) for a total brew time of 2’30” – 2’45”.