Gahahe, Burundi

Notes:
HONEY
BLACK
PEPPER
YELLOW
MELON
Harvest:
JULY
2023
Region:
KAYANZA
Altitude:
1800 MASL
Variety:
RED BOURBON
Process:
WASHED

Sweet and spicy notes on the
nose, reminiscent of honey,
black pepper and yellow melon,
giving way to more floral notes
when in contact with water. A
juicy body and sweet acidity
with a soft aftertaste of
hazelnuts and peach.
This washing station is equipped
with 10 fermentation tanks, 4
cherry selection tables, 2
immersion tanks and a drying
area with 180 tables, allowing
the station to process up to 750
metric tons of cherry per year.
Each producer family has a small
number of coffee trees, which
usually does not exceed 200
trees. Each tree produces an
average of 1.5 kg per year, so
each family sells about 200-300
kg per year.
Process
During the harvest season, the
coffee harvest is done by hand.
Once the coffee reaches the
washing station, the entire
process is monitored. The
cherries go through a float
selection to separate the ripe
ones from the immature ones (the
latter will later be sold as B
quality cherries), and then a
manual selection is carried out,
to eliminate those damaged
cherries or those that do not
have the desired ripeness point.
. The coffee is then pulped,
then dry fermented for 12 hours
and washed in clean water for 12
to 24 hours. The parchment
coffee is then submerged for
another 12-18 hours before being
dried on raised beds for 2-3
weeks.