Each year, we eagerly anticipate coffees from Burundi, specifically from Kayanza. Gahahe is an outstanding washing station just south of Kayanza and produces exceptional, terroir-focused profiles. In the cup we find dark fruit, blood orange, and baking spice.
Field Blend
Kayanza
1,850 masl
April, 2024
Hand-picked at peak ripeness. Floated and hand-sorted to further remove defects. De-pulped on the day of harvest. Single dry-fermented for 12 hours. Rinsed in fresh water. Density graded. Dried on traditional African raised beds for 16-20 days until moisture content reaches 10.5%.
ABOUT GAHAHE
Kayanza consistently produces some of our favorite coffees and some of the world’s most distinctive, terroir-driven profiles. Like most washing stations in Burundi, Gahahe receives coffee grown in small, garden-like plots tended by local farmers. Around 600 producers bring their cherries to the Gahahe washing station. It is the southernmost washing station we work with, giving Gahahe a unique profile that remains true to the Lake Kivu region.
ABOUT THIS FIELD BLEND
Varieties in Burundi are not exactly straightforward. We know that Red Bourbon and Mibirizi are being cultivated; however, we don't know at what relative percentages. Based on the history of production in Burundi there is also most likely some SL34 being grown as well.
Pricing Details
Farm Gate
~4.00/KG
FOB
$10.79/KG
FOT
$11.84/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.