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Varietal: Red Bourbon

Region: Kyanza, Burundi

Altitude: 1,800 MASL

Process: Washed

Harvest: June 2021

Notes: Lemon Verbena, Black Tea & Purple fruits.

Gakenke washing station has been a long time favorite of ours. We’ve been roasting this coffee for several years now. This time we get to put our name on the bag alongside this excellent lot. We find the harvest to exhibit our favorite aspects of Burundian coffee: black tea, purple fruit, light lemon acidity. A silky body with a refreshing finish in this cup.

Gakenke: This washing station is located in Kyanza, north-central Burundi. The farmers have several types of crops dispersed among their coffee hills. They pool their harvests at the Gakenke washing station post-picking their coffees at peak ripeness.

Red Bourbon: Red Bourbon is the main variety grown in Burundi. A bourbon type that has been brought down into southern parts of Africa by the French. We also know Mibirizi and other coffee varieties are being cultivated.

Process: All cherries are floated in small buckets as a first step to check its quality. After floating, the higher quality cherry is sorted again by hand to remove all damaged, underripe and overripe cherries. After sorting, the beans are then transported directly to the drying tables where they will dry slowly for 3-4 weeks. Cherry is laid out in a single layer. Pickers go over the drying beans for damaged or defective beans that may have been missed in previous quality checks. They are very strict about allowing only the highest quality cherry to complete the drying process. The beans are covered with tarps during periods of rain, the hottest part of the day and at night. On the table, the beans are dried to 11.5% moisture content.

Once dry, the coffee is then bagged and taken to the warehouse. The traceability of the station and quality is maintained throughout the entire process. Before shipment, coffee is sent to Budeca, Burundi’s largest dry mill. The coffee is milled and then hand sorted by a team of hand-pickers who look closely at every single bean to ensure zero defects. It takes a team of two hand-pickers a full day to look over a single bag. UV lighting is also used on the beans and any beans that glows—usually an indication of a defect—is removed.

Consequently, all this work makes for a shining example of the terroir in Kyanza.



Regular price $24.50 USD
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