Burundi Gahahe

• Country: Burundi
• Region:  Kayanza
• Farm: 
• Variety:  Red Bourbon
• Processing:  Washed
• Altitude: 1800 MASL

Roaster's story:

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.