Altitude: 1,670 - 1,800 m
Region : Kayanza, Gatara
Variety : Red Bourbon
Farm: Gakenke
Harvest months: March - July 2024
Roaster : Beansmith
Importer: Sucafina
What is Gourmet Coffee Specialty?
This is a premium coffee that we have carefully selected for you and roasted for us by the Beansmith roaster. There are many definitions, the SCA (Association for Select Coffee) specifically states that these are coffees that achieve at least 80 points out of 100 in a professional evaluation , and do not contain significant defects in taste. You will also always find 100% transparency (farms, importers, roasters and sellers) with selected coffees from us.
What is different about specialty coffees?
Do not expect significant bitterness in the coffee, as they are roasted lighter than regular coffees. As a rule, you can find more fruity flavors in them. All our coffees are primarily intended for home preparations such as filtered coffee , but that does not mean that they cannot be interesting in a moka pot as well.
What attracted us to this coffee?
Having a good natural is the basis of our coffee portfolio, which is why this was a clear choice . Natural coffee processing is a method in which the coffee beans are dried directly in the coffee maker cherries, i.e. with the whole pulp. This traditional process gives the coffee a rich, sweet and often fruity flavor as the beans absorb sugars and other substances from the pulp during drying. This processing method is common in areas with plenty of sunlight and has a key effect on the resulting coffee profile.
Preparation tip
We do not write the exact coarseness of the grinding, because every grinder has it differently, but you can try grinding so that you get approximately what we have below. But it's really one of many different cases. It's just a stepping stone.
drip 18g (60ml bloom), a total of 250ml in 2:30min
Information from the farmer / Importer
Gakenke was built in 1991. The station with 224 drying beds can process up to 750 tons per season. It has 2 flotation tanks, 10 fermentation tanks and 2 soaking tanks. The drying area has 150 raised beds.
The station has 1,780 registered farming members spread across 22 hills in Gatare Municipality, Kayanza Province. They are organized in groups of 30 people, headed by a leading producer who facilitates communication and organization with the work station.
Most of the coffee trees in Burundi are of the Red Bourbon variety for quality reasons. Rootstock aging is a very big problem in Burundi due to the ever smaller size of coffee plantations. To support farmers in replanting their plantations, Greenco buys seeds from the Institute of Agronomic Sciences of Burundi ( ISABU ), sets up nurseries and sells seedlings to farmers at below cost.
During the harvest season, the coffee is selectively harvested by hand . The cherries are floated in small buckets to check their quality. After that, the quality cherries are manually sorted and damaged, unripe and overripe cherries are removed. Cherries then dries for 3 to 4 weeks on drying tables in one layer. Pickers go through the cherries during drying, looking for defective pieces. After drying, the parchment is packed in bags and taken to storage. Experts in the Greenco laboratory assess each batch and ensure traceability throughout the process.
