Burundi Gahahe Filter

Traceability

Origin: Burundi
Region: Kayanza
Producer: Gahahe Car Wash
Variety: Red Bourbon
Altitude: 1,800–1,805 m above sea level
Process: Washing
Roast: Filter
Harvest: March – July 2024
Tasting notes: Floral · Mandarin · Roasted pineapple
Roaster: Nomad Coffee

Gahahe is once again one of Burundi's most outstanding coffees: a bright and aromatic filter coffee with floral notes, fresh mandarin, and a sweet hint of roasted pineapple, creating a sweet, juicy, and perfectly balanced cup. Its citric acidity and clean profile make it an ideal coffee for those seeking energy, freshness, and clarity in the extraction.

The Gahahe washing station, located in Kayanza at 1,805 meters above sea level, is one of Burundi's flagship projects and a staple on the Nomad menu. With 10 fermentation tanks and 180 raised beds, it can process up to 750 tons of cherries, always maintaining the highest standards of consistency and traceability.

Community impact is one of its pillars: Gahahe is part of the Farmer Hub program, which strengthens cooperatives, improves yields, and promotes livestock farming to diversify income. In addition, farming families receive organic fertilizers made from coffee pulp, fostering responsible and regenerative practices.

A key challenge in the region is the aging of coffee trees. Therefore, in collaboration with Bugestal and the ISABU agronomic institute, varietal renewal is being promoted through accessible seeds and seedlings to ensure the future of local coffee farming.

The washed process maintains the precision that characterizes Burundi: selection of ripe cherries, flotation, immediate pulping, dry fermentation for up to 12 hours, soaking in mountain water for 12–24 hours and slow drying on African beds for 2–3 weeks.

A fresh, vibrant, and deeply aromatic filter. A benchmark Burundi.

Sensory Summary
🌸 Bright floral
🍊 Fresh mandarin
🍍 Sweet and juicy roasted pineapple
✨ Clean, balanced and refreshing

When replicating this recipe, several variables can affect the final result of your cup, such as the roast date, bean storage conditions, ambient temperature, water type, etc. It's important to keep in mind that all these factors can influence the outcome, and you may need to make minor adjustments when replicating this recipe.

Method: V60
Molino: Fellow Opus to number 7III
Recommended mineral water: Lanjarón

We used 16 grams of coffee per 250 grams of water at a temperature of 96º
Add the water in two additions. First, add 60g, wait 30 seconds, and then add the remaining water until you reach 250g. The total infusion time should be 3 minutes, resulting in a TDS of 1.32% and an extraction rate of 20.33% with this recipe.

Made by Nomad...