Velvety and lively, this is Burundi GAKENKE from the farmers of Kayanza province, which will delight you in the cup with sweet notes of cherry, currant tart and subtle accents of cranberry. Grown at an altitude of 1650-1950m above sea level, this Bourbon variety coffee carries the typical juiciness and complexity that the best African coffees are renowned for. Thanks to the washed processing method, the coffee retains its bright, fresh acidity, full body and elegantly long aftertaste.
The Gakenke washery was established in 1991 and today comprises more than 2 600 small-scale farmers, each farming a small plot of approximately 0.1 hectares. In addition to coffee, they also grow bananas, beans and taro for subsistence and sale. The high altitude, fertile volcanic soil and mild climate create ideal conditions for the slow ripening of the cherries, which translates into an extremely complex flavour profile. Thanks to centralised processing, even small batches from individual farmers are able to produce precise microlots that retain their high quality
The washed processing method begins with mechanical de-peeling of the cherries at the Gakenke station, followed by fermentation in clean water for 12 to 24 hours. During this process, natural micro-organisms break down the residues in the pulp, giving the coffee its smoothness and purity of flavour. After fermentation, the beans are thoroughly washed and dried on African beds, where they are sun-dried over several days under close supervision. Careful drying and regular rotation of the beans ensures even drying and preservation of the fresh fruit character that makes Burundi Gakenke a unique taste experience.