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    Burundi Gahahe Washing Station Natural

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      Purchase Burundi Gahahe Washing Station Natural

      Burundi Gahahe Washing Station Natural


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      .77 g/ml
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      About Burundi Gahahe Washing Station Natural

      Arrived early February, new crop in Grain-pro.

      Most of the coffee we purchase from Burundi is washed; we have in the past also offered the traditional Burundian process where the coffee is pulped and "dry fermented" before being washed. Very rarely do we see lots of natural process Burundi like this listing. During this processing the skin and pulp of the coffee cherry are not removed prior to drying on African style raised beds. When the desired moisture content is achieved, the dried cherries are milled down to the internal seed or bean. The sweet, fruity mucillage of the cherry penetrates the inner beans during this process, leaving a very noticeable fruitiness that can range from mild to extreme.

      The Gahahe Washing Station was built in 1989, and is one of 13 owned by Greenco in Kayanza Province. The name 'Gahahe' comes from the Igihahe Trees once found in the region. Like most of the coffee grown in Burundi, the washing station processes cherries for small-holder subsistance farmers; most have 245 trees on average, and grow other food crops for their own supply. During the harvest season the washing station processes over 600 tons of coffee cherries from its 1250 members, and has a monitoring system in place to ensure coffee traceability. This extra effort has paid off - the Gahahe Washing Station won 7th and 17th place in the Burundi Cup of Excellence competition in 2014, and took 4th place in 2015.

      • Province: Kayanza
      • Commune: Kayanza
      • Altitude: 1805 Meters above sea level
      • Coffee Variety: Bourbon
      • Processing: Natural

      Cup Characteristics: Flavors of cherry, milk chocolate, tangerine, lemon-lime zest. Juicy, citric acidity.

      Roasting Notes: Natural processed coffees roast more quickly than washed coffee and usually produce more chaff. Roast slowly to develop a fuller profile and pull the roast before second crack, though some may prefer to go a little further. On a Behmor try P3 as a starting point.