Gakenke (honey anaerobic) - Burundi | filter
LIME & STRAWBERRY
This coffee has a round body, a citric acidity of lime and flavors of berries. Super refreshing and bright!
PRODUCER: Gakenke Washing Station
REGION: Gatara, Kayanza
GROWING ALTITUDE: 1500-1800 m.
VARIETAL: Red Bourbon (100% specialty grade arabica)
PROCESS: Honey anaerobic (oro yeast)
ROAST PROFILE: Light (filter roast).
Burundi is a land with great coffee tradition. Its high altitude, thousands hills, volcanic soils, & abundant rains offer the ideal conditions for the production of exceptional & very exotic coffee.
The Gakenke washing station in the Kayanza Province of Burundi is named after a plant that grows wild in the area with thin, hollow stems that are used to make the locally made banana beer.
During the harvest season, all coffee is selectively hand-picked by the farmers, owning only 200 to 250 trees each, and harvesting is done almost entirely by the family.
This Red Bourbon variety is processed in honey anaerobic oro yeast fermentation. Oro yeast is a specific yeast type developed for use in coffee processing. Ripe cherries from farmers are first sorted by hand. The best cherries are then placed into bags with an added mixture of brewed yeast. The bags are sealed and as the fermentation of the coffee and yeast begins it produces CO2, creating an anaerobic environment in the bag.