Burundi Gakenke

Origin: Burundi Region: Kayanza Producer(s): 2667 smallholders Variety: Bourbon Altitude: 1650-1950 meters above sea level Processing: Washed Flavor Notes: Green Apple + Burnt Sugar Most of Burundi's coffee is produced in the highlands of Kayanza. Located in northern Burundi along the border of Rwanda, small producers there typically harvest and take cherries to community delivery sites that are then processed together at various washing stations. In Kayanza, there are 21 such washing stations, and this particular lot is from the Gakenke Washing Station. It was founded in 1991, and has since established a reputation for quality. The lot is gathered from 2667 different producers, and each farm is about ¼ acre in size. In addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. The coffee cherries are collected and then de-pulped (skin and fruit is removed). There is then a “dry fermentation” of roughly 12 hours after de-pulping. This is followed by a soak of 12–14 hours in mountain water. At this point, coffees are floated to sort for density, then soaked again for 12–18 hours before being dried in parchment on raised beds. This lot is comprised of the bourbon variety, which is known for both its sweetness and clarity in the cup. This, along with meticulous sorting and processing, leads to phenomenal results in the cup! This coffee is absolutely delicious and offers notes of green apple, burnt sugar, raisin and plum with a tart acidity and silky body. All coffees are available in whole bean only. We roast and ship on Mondays and Thursdays. Orders placed Thursday through Sunday at midnight will roast and ship on Monday. Orders placed Monday through Wednesday at midnight will roast and ship on Thursday.