Burundi Gahahe

Origin

• 🇧🇮 Burundi

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Roasted to order — ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. Bright, JuicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. & Floral — A WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Burundi Built for Filter Burundi Gahahe is a washed single-originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. coffee from the Gahahe washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. in Kayanza, northern Burundi, grown by smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers at around 1,805m. Expect a clean, tea-like cup bursting with floral aromatics, juicy tangerine and grilled pineapple — bright, sweet and made for filter brewing. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Floral · Tangerine · Grilled Pineapple A delicate, fruit-forward profile with juicy acidity, a silky bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and a long, sweet finish. Coffee Details Origin Burundi Region Kayanza Washing Station Gahahe VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Processing Washed Altitude 1,805 masl Harvest March–July 2024 Roast Level Filter Tasting Notes Floral · Tangerine · Grilled Pineapple About This Coffee Burundi Gahahe comes from the Gahahe washing station in the Kayanza region of northern Burundi — one of the country's most celebrated coffee areas. Sitting at roughly 1,805 metres above sea level, the station collects ripe Red Bourbon cherries from hundreds of smallholder farmers across the surrounding hills. Quality starts at harvest. Cherries are hand-picked for ripeness, floated to remove under-ripe and damaged fruit, then pulped within hours of arriving. The coffee is dry-fermented for up to 12 hours, soaked in clean mountain water, and dried slowly on raised beds for two to three weeks — hand-sorted along the way to remove defects. This careful washed process is what gives Gahahe its signature clarity, florality and bright, juicy acidity. Like much of Burundi's specialty coffee, Gahahe is a story of community: smallholder cooperatives, shared washing infrastructure, and ongoing replanting programmes that renew ageing coffee trees and protect future harvests. How to Brew Burundi Gahahe Method Pour-over / V60 / OREA Ratio 1 : 16 Coffee 15g Water 240g Water Temperature 96°C Total Brew Time ~2 min 18 sec Pour in three stages: bloom with 60ml and wait 40 seconds, add 100ml, the