Burundi Gahahe Washed
Blackcurrant, Apricot, Brown Sugar, Grapefruit, Black Tea
Find everything you'd expect from a Burundi coffee in this cup. Clean, juicy and layered with sweetness. Gahahe is a real standout amongst coffees from Kayanza province this season.
At 1,800 metres up in the steep hills, 873 smallholder farmers grow the red bourbon trees that produced this microlot. After meticulous processing, the result is full of blackcurrant and apricot notes and black-tea elegance, balanced by brown sugar sweetness.
Gahahe will shine as a filter brew or as a syrupy, sweet espresso. It will please milk drinkers too, the brown sugar notes complement steamed milk beautifully without getting lost.
Brews Calling
Ratio: 1:2
Dose*: 22g
Yield: 44-46g
Time: 28-32s
*If your basket size differs from our recommendations, please use the ratio to work out your custom recipe & play around with your grind setting to achieve a steady pour time.
Owner
Country
Region
Altitude
Process
Small producers
Burundi
Kayanza
1800m
Fully Washed
Body
Acidity
Sweetness
Roast Degree
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Burundi has long been overlooked in comparison to its neighbouring East African specialty coffee producing powerhouses. But for us, it is one of the highlights of this coffee year. Gahahe is produced almost entirely by smallholder farmers tending to around 100-200 trees in their backyards, crop of which the whole family picks together.
They deliver the ripe cherries to the Gahahe washing station. Sitting at 1,805 metres above sea level in Kayanza province near the border with Rwanda, the station is purpose-built for quality. It’s equipped with 10 fermentation tanks, four cherry selection tables, two soaking tanks, 18 pre-drying tables, and 180 raised drying beds.
Every delivered bag goes through a rigorous sorting process before processing even begins. For this particular microlot, the fully washed processing removes the fruit before drying. This lets the inherent character of Red Bourbon shine with such clarity. First, the cherry is floated and separated in small buckets, then pulped within six hours of delivery and dry-fermented for up to 12 hours. Then the parchment is washed and soaked in clean mountain water for another 12–24 hours.This extended soak is partly why Burundian washed coffees develop such clean, sweet profiles.
