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Burundi

Gahahe

Gahahe washing station participates in farmer outreach and support projects like a livestock rearing project and Farmer Hub projects to strengthen cooperatives and improve yields. We taste blood orange, raspberry, and marmalade.

Body     Acidity
Roasted omni for filter and espresso

Our second and (potentially) last Burundian this year, it’s super bright and juicy.

Gahahe washing station in Kayanza province, Burundi is equipped with 10 fermentation tanks, 4 cherry selection tables, 2 soaking tanks, and 180 drying tables. It has a capacity to process up to 750 metric tons of cherry per season. The station participates in farmer outreach and support projects like a livestock rearing project, and Farmer Hub projects to strengthen cooperatives and improve yields. The average smallholder producer in Burundi has around 250 trees, yielding about 200-300 kilos of cherry per year. Bugestal, which owns the washing station, encourages farmers to renovate their plantings by purchasing seeds from the Institut des Sciences Agronomiques du Burundi (ISABU), establishing nurseries and selling the seedlings to farmers at or below cost. At the station, farmers can also get organic fertilizer derived from composted coffee pulp.

Quality assurance begins as soon as farmers deliver their cherry to the washing station. Cherry is wet-processed under close supervision, with pulping, fermentation, washing, grading, and final soaking all monitored closely. All cherry is floated in small buckets to check quality, with the higher quality cherry sorted by hand to remove all damaged, underripe, and overripe cherries. Once sorted, cherry is pulped within 6 hours of delivery. The coffee is dry fermented for up to 12 hours and then soaked in clean mountain water for 12 to 24 hours. Parchment is soaked for an additional 12-18 hours before being moved to drying beds, where it takes approximately 2 to 3 weeks to dry. The parchment is then bagged, taken to the warehouse, and assessed by Greenco’s team of expert cuppers. The coffee is then sent to Budeca, Burundi’s largest dry mill, to be milled and hand-sorted by a team of hand-pickers who look closely at every single bean to ensure zero defects.

Greenco is a company that oversees and structures washing stations in Kayanza province, Burundi. It provides support to washing stations and producers all along the production chain. The company started its work in 2015 and currently has 13 washing stations, all located in Kayanza. The producers receive support from Greenco’s CWS managers, who are all agronomic engineers. The company’s impact extends to over 15,210 coffee producing households. Greenco works with young agronomy graduates to provide farmer training and manage washing stations. The agronomists receive additional training from the NGO Kahawatu Foundation on best agricultural practices. Greenco’s work has had a significant impact on the Burundian economy, as it is the first employer in the region during the coffee harvest season, providing employment for thousands of people.


All the images and information about this coffee and its producers have been kindly shared by the importer, Sucafina, and edited by us, Sample Coffee (unless linked to or credited otherwise).




Resting your beans inside the sealed bag helps develop peak flavours and acidity.

Learn how long and why you should wait on our brewing window recommendations guide.


Try our step-by-step recipes and videos.

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Sucafina , and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans
g water
View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

Producer

1,740 Smallholders

Country

Burundi

Region

Kayanza

Altitude

1800m above sea level

Varietals

Red Bourbon

Process

Washed

Harvested

July 2022

Body

Acidity

Tasting notes

Raspberry, blood orange and marmalade

Roast style

Omniroast

The location

Coffee from Burundi

Coffee first arrived in Burundi in the 1920s while the country was still under Belgian colonial rule. Since the civil war in 1993 Burundi has placed a great importance on growing the coffee industry and the flow on effects that will have on the country’s economy.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.


Coffee delivery: coffee in resealable bag and farm information card

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