Burundi Gakenke
Code: 1999/250 1999/1 1999/251 1999/2 Choose variantRelated products
Product detailed description
Roaster’s comment:
“This washed lot from Gakenke captivated us already last year, and this year it feels even better. I believe that coffees like this will help bring Burundi back into the spotlight of the coffee world, where it truly belongs—so join me in appreciating the outstanding and consistent work of the families around the Gakenke station!”
Washing station: Gakenke
Country: Burundi
Region: Kayanza
Variety: 100% Arabica Bourbon
Processing: Washed
Altitude: 1,650–1,950 m a.s.l.
Harvest: July 2025
Flavor profile: Apple cider, pistachio ice cream, goldenberry
Brewing method: Ideal for filter
Farmers of Gakenke
This coffee comes from the Gakenke washing station, established in 1991 in Kayanza province—one of the most renowned coffee regions in Burundi. Thanks to the high altitude, fertile soil, and mild climate, coffee trees thrive exceptionally well here.
More than 2,600 smallholder farmers deliver cherries to the station. Each farmer typically cultivates a small plot of around 0.1 hectares, growing approximately 250 coffee trees. In addition to coffee, they also grow bananas, beans, cassava, or taro—both for household consumption and for sale.
Due to the small size of the farms and limited processing capacity, all sorting and fermentation take place centrally. Farmers bring freshly harvested cherries directly to the station, where they are carefully processed using the washed method. The result is so-called microlots—batches composed of cherries from multiple producers, united by high quality and precise processing.
Washed processing
After delivery to the washing station, the cherries are mechanically depulped to remove the skin and pulp. This is followed by fermentation in water tanks lasting 12 to 24 hours, during which natural microorganisms break down the remaining sticky mucilage attached to the coffee beans. After fermentation, the beans are thoroughly washed with clean water and then spread out on so-called African beds—raised mesh drying tables—where they dry in the sun for several days. During this time, the coffee is regularly turned and monitored to ensure even drying and to preserve its quality and flavor profile.
Bourbon variety
A natural mutation of the Typica variety, which spread from Yemen via Réunion Island (formerly Île Bourbon) to East Africa. Today, it is one of the most widespread varieties in Burundi—valued for its sweetness, balance, and delicate acidity.
Additional parameters
| Category: | Coffee |
|---|---|
| Taste preference: | Fruity coffee |
| Type of preparation: | Filters |
| Země původu: | Burundi |
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