COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 6

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 5

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

Filter

Burundi, Gahahe

grapefruit, tamarind, berries
Weight
COFFEE FACTS
  • HARVEST: April/May, 2019
  • LOCATION: Kayanza Commune, Kayanza Province
  • VARIETY: Red Bourbon
  • ELEVATION: 1805m
  • FARMERS/TREES: 1250 Farmers; ~230 Trees
  • PROCESS: Washed by fermentation
  • DRYING: Raised African beds, turned every 45 minutes
  • STORAGE: Green coffee frozen to preserve freshness
FILTER BREWING PARAMETERS
  • Water-to-Coffee Ratio, Drip: 17.5 : 1
  • Water-to-Coffee Ratio, French Press: 16 : 1
  • Water Temperature: 95.6°C / 204°F
BREWING WATER SPECIFICATION
  • Total Dissolved Solids (TDS): 20 ppm
  • Bicarbonate (HCO3): 18 ppm or less (most important)
  • Calcium (Ca): 5 ppm
  • Magnesium (Mg): 2 ppm
  • Sodium (Na): 2 ppm

I’ve been cupping coffee from the Gahahe washing station each year during my visits to Burundi. It’s always a good performer, but not usually as exciting as its neighboring stations of Kibingo and Nemba. This year though, the coffee was a notch better, up to the level of its sibling stations, all located in the Kayanza Commune.

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