September Coffee | Mutana Hill Washed Bourbon - Burundi

September Coffee Co is the lovechild of one of favourite coffee Youtubers Kyle Roswell. Kyle with his wife Natasha embody what we love about this industry. A transparent coffee company dedicated to bringing innovative and modern coffee flavours to the world. With an enduring work ethos, Kyle and Natasha run one of the most exciting roasters in Canada. 

In their words:

We exist to highlight.

"we are a micro roastery in Canada's capital, Ottawa. we believe coffee is more than a caffeine fix. it's highlighting farmers, producers, processing methods, terroir, and variety that all work together to produce a quality result. our goal is to share coffees we love while highlighting this foundation"

Our approach.

"Our core mission at September is to share coffee we love. we are careful to source coffees that are not only delicious but source them direct or from importers that we believe live within the ethics of our values.

for our shower series we roast to highlight the work of producers while aiming for just enough development to allow a coffee to shine. this is how the larger majority of our menu is designed.

We also realize that not everyone is a fan of this style of coffee and we're not here to judge. In fact we believe many coffees benefit from a different roasting profile. We have our storm series for those who prefer coffees with added development for increased texture, colour and solubility while still highlighting a modern and delicate approach to coffee with great balance".†

We aim to offer all our coffees as soon as they arrive ensuring you receive them as close to their roast date as possible. However, September coffees shine 10 - 14 days after roast and keep up to 2 months. Best enjoyed slowly and thoughtfully.

Unreal coffee!

This is our second time featuring a coffee from Mutana Hill. This is a Burundi offering from the Long Miles Project, which we're honoured to work with once again. This year we are excited to share this washed lot with a sweet profile of raw sugar, sweet iced tea and a eucalyptus finish. 

Heza Washing Station processes its coffee by pumping spring water from a nearby natural spring. During the washed process, freshly harvested cherries are delivered by coffee farmers to the Long Miles Coffee Washing Station, then floated and hand-sorted for ripeness upon arrival. The cherries are pulped and undergo a 36-hour fermentation. This fermentation takes place under water and is covered by a plastic tarp. After fermentation, the parchment is sometimes 'footed.' During footing, a team will agitate and dance on the slippery coffee parchment, helping to loosen any remaining mucilage slinging to it. It is then rinsed in fresh water, graded by density and left to soak for another four to six hours in the final rinse tank. The parchment is carried to covered drying tables where it spends between six to forty-eight hours pre-drying. During this time, it is hand-picked for under-ripeness, over-ripeness, insect damage and visual defects. It is then moved to traditional African raised tables where it spends between sixteen to twenty days slow drying (depending on the weather) until it reaches the ideal 10.5% moisture level.