This coffee is a Red Bourbon variety from the Migoti washing station in Rubanda, Burundi. It is produced by a network of over 1,300 smallholder farmers in the highlands of Bujumbura. The coffee undergoes a meticulous process involving hand-sorting, depulping, 10-12 hours of dry fermentation, and a full wash, followed by slow drying on raised beds. The flavor profile features notes of redcurrant, cacao butter, and soft spice, offering a complex fruit character with a clean, structured finish.
Workshop Coffee is a well-established sourcing, roasting and brewing company based in London, England, founded in 2011 by James Dickson and recognised as one of the UK’s leading specialty coffee brands with a strong reputation for quality and craft. Roasting takes place at its production facility in London with meticulous quality control, including repeated cupping and precision roasting processes designed to highlight each coffee’s inherent characteristics. They offer a range of single-origin coffees, curated house blends, espresso and filter selections, and seasonally rotated roasts that reflect harvest cycles.
