Best enjoyed black
Suitable for Espresso, French Press, Stovetop, Percolator
Country: Burundi
Name: Gahahe
Tasting Notes: Cranberry, Honey, Jasmine
Variety: Red Bourbon
Process: Fully Washed
Elevation: Above 1,800m
Region: Kayanza
Gahahe washing station is equipped with 10 fermentation tanks, 4 cherry selection tables, 2 soaking tanks and a drying field with 180 drying tables, 18 pre-drying tables, and can process up to 750 metric tonnes of cherries per season. All cherries are floated in small buckets as a first step quality check. After floating, the cherries are sorted by hand to remove all damaged, underripe and overripe cherries. After sorting cherries are pulped. All within 6 hours of delivery. The coffee is then dry fermented for up to 12 hours, washed in clean mountain water for 12 to 24 hours, and parchment is then soaked for 12-18 hours before being dried on raised beds for 2 to 3 weeks.