Burundi, Gakenke- Single Origin ESPRESSO
Marmalade • Green Grape • Caramel • Apricot
The region of Gakenke in Kayanza, Burundi, has a rich history rooted in hospitality and the sharing culture of the Burundian people, who have a fondness for their home-brewed beers. The area is abundant with banana trees, which yield an abundance of urwawa, a traditional drink. The name "Gakenke" derives from the small straws called "imikenke" used to drink urwawa from clay pots called "intango".
Coffee production in Kayanza involves 2600 producers tending to farms of about 0.06 hectares each, situated at elevations ranging from 1672m to 1700m. Quality control begins with floating every cherry to assess overall quality. Higher-quality cherries are hand-sorted to remove damaged, underripe, and overripe ones before being separated into high and low grades for processing.
At the processing station, workers trample the parchment in fermentation tanks to remove mucilage. The parchment is then washed, cleaned, and passed through a washing-grading canal for further separation, ensuring the most-dense beans are selected.
Farmers receive support through Good Agricultural Practices (G.A.P) training, focusing on farm management, coffee tree pruning, climate change resilience, and financial literacy. This empowers them to expand their businesses and manage their finances effectively.
ORIGIN: Burundi
REGION: Kayanza
ALTITUDE: 1672 - 1700 MASL
PROCESS: Fully Washed
VARIETY: Red Bourbon
Marmalade • Green Grape • Caramel • Apricot
The region of Gakenke in Kayanza, Burundi, has a rich history rooted in hospitality and the sharing culture of the Burundian people, who have a fondness for their home-brewed beers. The area is abundant with banana trees, which yield an abundance of urwawa, a traditional drink. The name "Gakenke" derives from the small straws called "imikenke" used to drink urwawa from clay pots called "intango".
Coffee production in Kayanza involves 2600 producers tending to farms of about 0.06 hectares each, situated at elevations ranging from 1672m to 1700m. Quality control begins with floating every cherry to assess overall quality. Higher-quality cherries are hand-sorted to remove damaged, underripe, and overripe ones before being separated into high and low grades for processing.
At the processing station, workers trample the parchment in fermentation tanks to remove mucilage. The parchment is then washed, cleaned, and passed through a washing-grading canal for further separation, ensuring the most-dense beans are selected.
Farmers receive support through Good Agricultural Practices (G.A.P) training, focusing on farm management, coffee tree pruning, climate change resilience, and financial literacy. This empowers them to expand their businesses and manage their finances effectively.
ORIGIN: Burundi
REGION: Kayanza
ALTITUDE: 1672 - 1700 MASL
PROCESS: Fully Washed
VARIETY: Red Bourbon
Marmalade • Green Grape • Caramel • Apricot
The region of Gakenke in Kayanza, Burundi, has a rich history rooted in hospitality and the sharing culture of the Burundian people, who have a fondness for their home-brewed beers. The area is abundant with banana trees, which yield an abundance of urwawa, a traditional drink. The name "Gakenke" derives from the small straws called "imikenke" used to drink urwawa from clay pots called "intango".
Coffee production in Kayanza involves 2600 producers tending to farms of about 0.06 hectares each, situated at elevations ranging from 1672m to 1700m. Quality control begins with floating every cherry to assess overall quality. Higher-quality cherries are hand-sorted to remove damaged, underripe, and overripe ones before being separated into high and low grades for processing.
At the processing station, workers trample the parchment in fermentation tanks to remove mucilage. The parchment is then washed, cleaned, and passed through a washing-grading canal for further separation, ensuring the most-dense beans are selected.
Farmers receive support through Good Agricultural Practices (G.A.P) training, focusing on farm management, coffee tree pruning, climate change resilience, and financial literacy. This empowers them to expand their businesses and manage their finances effectively.
ORIGIN: Burundi
REGION: Kayanza
ALTITUDE: 1672 - 1700 MASL
PROCESS: Fully Washed
VARIETY: Red Bourbon
