Migoti Coffee Processing Station

1. Founding and Background

Migoti Coffee Processing Station was established in 2015 by Dan Brose and Pontien Ntunzwenimana with the purpose of revitalizing coffee production in Burundi and creating direct connections between farmers and specialty coffee markets. The name “Migoti” refers to the local natural landscape where the station began, and the enterprise grew out of a shared vision to support rural farming communities by improving quality, traceability, and access to global buyers.

Dan brought experience in business strategy and external partnerships, while Pontien manages operations and quality control. Their collaboration combines technical expertise, long‑term commitment to local communities, and a focus on elevating Burundi coffee on the international stage.

2. Regional Context and Operating Environment

Migoti is located in the area surrounding Bujumbura, within the Bujumbura Rural Province of Burundi. The region lies at elevations that range from roughly 1,600 to 1,900 meters above sea level. These highland conditions of cooler temperatures, fertile volcanic soils, and consistent rainfall create an environment well suited for growing high‑quality Arabica coffee, especially the Red Bourbon variety.

The station works with a broad network of smallholder farmers who cultivate coffee in garden and hillside plots. Many families have tended beans for generations, and Migoti’s work builds on this tradition by supporting farmers with training, quality standards, and reliable market access.

3. Processing Practices and Supply Chain

Migoti functions as a central processing hub where harvested coffee cherries are transformed into export‑ready green coffee. Farmers deliver ripe cherries during the harvest season, and those cherries are carefully sorted upon arrival to remove defects.

Migoti uses multiple processing methods to highlight different flavor expressions:
• Washed processing, where cherries are pulped, fermented, washed, and dried on raised beds to produce clean, bright cups with clarity and defined acidity.
• Natural processing, where whole cherries are dried with fruit intact to develop richer, fruit‑forward profiles with sweetness and body.
• Experimental fermentations, including controlled anaerobic lots, that allow the station to showcase unique sensory characteristics and expand its specialty offerings.

Each lot at Migoti is tracked by hill of origin and harvest period, giving buyers insight into where coffees came from and enabling better quality control and traceability.

4. Farmer Engagement and Community Impact

Farmer engagement is central to Migoti’s mission. The station supports thousands of small producers by offering education on agronomy, pruning, soil health, and sustainable farming practices. Trainings emphasize methods that contribute to improved yields and coffee quality.

Migoti also maintains year‑round staff and expands its team to include more than 250 seasonal workers during harvest. Many of these workers are local to the region, and a significant number are women, reflecting a commitment to local employment and inclusive growth.

Beyond coffee, Migoti has supported community development projects such as water reservoir construction, irrigation infrastructure, and encouragement of intercropping with complementary plants. These efforts help improve farm resilience, diversify income for families, and foster stronger rural communities.

5. Coffee Quality, Market Positioning, and Outlook

Migoti coffees are positioned in the specialty coffee market, where quality, traceability, and story are valued by roasters and cafes. Washed lots from Migoti often show bright acidity with floral and fruit notes, while natural lots can offer deeper fruit sweetness and complexity. Experimental lots broaden the flavor range and appeal to roasters interested in innovative processing.

The station’s focus on traceability, farmer relationships, and meticulous processing has helped it attract international buyers seeking well‑documented, origin‑specific coffee. Migoti has built long‑term relationships with importers and roasters who appreciate both the quality of the coffee and the positive social impact of the work.

Looking forward, Migoti aims to continue elevating Burundi coffee by supporting farm‑level improvement, exploring additional processing techniques, and maintaining strong partnerships that benefit both producers and specialty buyers.