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Gahahe (honey)

Gahahe (honey)
Flavour profiles

Assam Tea, Grapefruit, Tangerine

Regular price £9.30 9.30

Farm information
Method
Honey
Producer
1,700 Smallholders
Region
Gahahe, Kayanza
Varietal
Red Bourbon
Elevation
1,700 masl

Gahahe Washing Station has 1,770 registered coffee producers, each with an average of 240 trees. When we approached Gahahe last year, we were amazed to hear how few of their coffee cherries floated on the surface of the water tanks, which is a sign that the cherries have perfectly ripened.

We blind cupped a table of Burundian and Rwandan coffees, which unbeknownst to us included this coffee and one other from the same station. We’re excited to include them both in our roster this year and demonstrate how a different processing method can dramatically effect the taste of the coffee.

This is the honey version. The coffee cherries were depulped and sundried without passing through water. This means that there was some mucilage still attached to the parchment, which affected the taste of the more fruitful notes in this coffee.

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BREW RATIOS

Espresso: 1:2 coffee to water, extracted in 28-32 secs 
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins

ROAST DAY

Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.

ROAST TYPE

We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.

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