Origin: Burundi
Farm/Region: Gakenke
Tasting Notes: Apricot, Green Grape, Golden Syrup & Lemon
Producer: Various Smallholders
Varietal: Red Bourbon
Processing: Washed
Altitude: 1700 m.a.s.l
Roast Profile: Espresso
Recommended Recipe: 20g in/44g out
Total Extraction time: 27-30 seconds
About The Coffee:
Gakenke station was built in 1991. With 224 drying beds, the station can process up to 750 metric tons per season. The station has 2 floatation tanks, 10 fermentation tanks, and 2 soaking tanks. The drying field has 150 raised beds. Their focus on high-quality processing results in a profile that’s juicy and floral with black tea, berries and a caramelised sweetness.
Gakenke station has 2,685 registered farmer members, spread over 22 hills in Gatare commune, Kayanza province. These are organised in groups of 30 people, headed by a producer leader to facilitate communication and organisation with the washing station. The farmers typically have an average of 250 trees.