Burundi Gakenke

  • Tasting Notes: black currant | cherry | lemon
  • Roast Level: medium-light
  • Producer: 1,780 members
  • Region: Kayanza
  • Washing Station: Gakenke
  • Process: Natural
  • Elevation: 1500-1800 MASL
  • Variety: Red Bourbon
  • Harvest: 2024
  • About this Coffee: The Gakenke washing station was established in 1991. Its membership includes 1,780 producers from Gatare commune in the Kayanza province. The station has the capacity to process up to 750 metric tons of coffee per season. Most member families own only 200 to 250 coffee trees, and harvesting is primarily a family effort. Gakenke maintains strict quality standards, ensuring only the highest quality cherries proceed to the drying process. Upon delivery to the washing station, the coffee cherries are floated in buckets to remove any defective cherries. They are then manually sorted to eliminate any damaged, underripe, or overripe cherries. Next, the cherries are placed on drying tables, where they dry for three to four weeks. During this period, pickers regularly inspect the drying cherries to remove any defective ones missed in earlier quality checks. Burundi's coffee production is predominantly done by smallholder farmers. These producers typically transport their coffee cherries to centralized washing stations. As a result, the coffees are commonly marketed under the name of the washing station.

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