The fruity addition to the popular Nomad roastery’s lineup is here! In this package, you’ll find excellent beans from Burundi that will refresh your palate with their spring-like, bright flavors. You can look forward to a delicate floral coffee, with notes of sweet mandarins and pineapple.
The Washed Gahahe Station is located in the Kayanza region. The station is situated at an altitude of 1805 meters above sea level and is equipped with 10 fermentation tanks, 4 sorting tables for cherries, 2 washing tanks, a pre-drying area with 18 tables, and a drying area with 180 tables, allowing the station to process up to 750 tons of coffee cherries annually. The Gahahe company participates in several projects focused on helping and supporting farmers, including livestock farming projects and various Farmer Hub initiatives aimed at strengthening cooperatives and improving yields.
Many trees in Burundi are of the Red Bourbon variety. Due to the ever-decreasing size of coffee plantations, the aging of roots is a significant problem in Burundi. Many farmers have trees older than 50 years, but due to the small plots of land that need to be cultivated, it’s difficult to justify replacing them with new trees, as this comes with the risk of 3-4 years without a productive harvest. To encourage farmers to renew their plantings, the company Bugestal purchases seeds from the Burundian Institute of Agricultural Sciences (ISABU), establishes nurseries, and sells plants to farmers at a price lower than the costs. At the Washed station, farmers can also obtain organic fertilizer made from composted coffee pulp.
Quality control begins as soon as the farmers deliver their cherries. The cherries are processed wet under constant supervision. The depulping, fermentation time, washing, sorting of the beans, and final soaking are all carefully monitored. The cherries are depulped within six hours of delivery. The coffee is fermented dry for up to 12 hours and then soaked in clean mountain water for 12 to 24 hours. The parchment is then soaked for an additional 12 to 18 hours before being transferred to the drying beds. The parchment drying takes about 2 to 3 weeks.