- 1,700 Smallholders
- Gahahe, Kayanza
- Red Bourbon
- 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 washed version, which is also the most common way of processing coffee in Burundi. The coffee was depulped and fermented for 12 hours, then washed through a channel of water to remove all the mucilage. This creates a clean, citrus flavour within a juicy cup.
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 days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
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.