Chuťový profil: biele hrozno, čierna ríbezla, florálna, nektarinka

Gahahe washing station is located in Gahahe in Kayanza province. The washing station lies at 1,805 meters above sea level. The station is equipped with 10 fermentation tanks, 4 cherry selection tables, 2 soaking tanks and a drying field with 180 drying tables, and 18 pre-drying tables and can process up to 750 metric tons of cherry per season.

The washing station participates in a number of farmer outreach and support projects including a livestock rearing project and a range of Farmer Hub projects centered on strengthening cooperatives and improving yields.

Despite the ubiquity of coffee growing in Burundi, each smallholder producers a relatively small harvest. The average smallholder has approximately 250 trees, normally in their backyards. Each tree yields an average of 1.5 kilos of cherry so the average producer sells about 200-300 kilos of cherry annually.

During the harvest season, all coffee is selectively hand-picked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family.

Quality assurance begins as soon as farmers deliver their cherry. Cherry is wet-processed under constant supervision. The pulping, fermentation time, washing, grading in the channels and a final soaking are all closely monitored. All cherry is floated in small buckets as a first step to check quality. Greenco still purchases floaters (damaged, underripe, etc) but immediately separates the two qualities and only markets floaters as B-quality cherry. After floating, the higher quality cherry is sorted again by hand to remove all damaged, underripe and overripe cherries.

After sorting, cherry is pulped within 6 hours of delivery. The coffee is dry fermented for up to 12 hours and then soaked in clean mountain water for 12 to 24 hours.

Parchment is then soaked for an additional 12-18 hours and then moved to drying beds. Parchment is raked frequently to ensure even drying and any damaged beans are removed. It takes approximately 2 to 3 weeks for parchment to dry.


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Cultivar Red Bourbon
Process Washed
Flavour notes White grape, black currant, floral, nectarine
Producer Gahahe washing station
Region Kayanza, Gahahe
Altitude 1800 masl
Harvest July 2023
Roast profile Filter roast or Espresso roast
Q score: 87.5 pts