Burundi Gahahe Filter

Process
The quality of our coffee begins with the selective harvesting of ripe cherries. These undergo a flotation process to separate the lower-quality cherries, followed by manual inspection. They are then pulped within the first six hours of delivery.
The coffee is dry-fermented for up to 12 hours and then soaked in clean mountain water for 12 to 24 hours. Finally, the parchment is dried on raised beds for 2 to 3 weeks, turning it regularly to ensure even drying and remove any defective beans.

This coffee stands out for its vibrant profile with floral notes, mandarin, and roasted pineapple. On the palate, it offers a perfect balance of sweetness and juicy acidity, complemented by subtle nuances that make it ideal for filter brewing. Its fruity and fresh character makes it an exceptional choice for any occasion.

The Gahahe washing station, located in the Kayanza region, is a benchmark in Burundi and a flagship for NOMAD COFFEE. This is the eighth consecutive year we have purchased coffee from this station. Located at an altitude of 1,805 meters above sea level, it is equipped with 10 fermentation tanks, four cherry sorting tables, and 180 drying beds, with the capacity to process up to 750 tons of cherries annually.

Gahahe is an example of sustainability and community support in Burundi. It participates in projects like Farmer Hub, which strengthen local cooperatives and improve yields, while also promoting livestock farming to diversify farmers' incomes. In addition, producers have access to organic fertilizers made from composted coffee pulp, encouraging responsible agricultural practices.

A key challenge in the region is the aging of coffee trees, many of which are over 50 years old. To combat this problem, Bugestal, in collaboration with the Institut des Sciences Agronomiques du Burundi (ISABU), offers low-cost seeds and seedlings to encourage plantation renewal.

When replicating the recipe, there are several variables that can affect the final result of your cup, such as the roasting date, bean storage, environment, water, etc. It's important to keep in mind that all of these factors can influence your brewing process, and you may need to make small adjustments when replicating this recipe.

Method: OREA
Mill: Fellow Ode to number 5II
Recommended mineral water: Lanjarón

We used 15 grams of coffee per 240 grams of water at a temperature of 96º
We add the water in 3 pours. We add 60 ml of water for the first pour and wait 40 seconds. We add 100 ml of water for the second pour, and then, at 1:10, we add the rest of the water until we reach 240 ml. The total infusion time should be 2:18. This recipe gives a TDS of 1.33% and an extraction percentage of 20.99%.

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