GourmetKáva Specialty Burundi Gakenke 250g

Altitude: 1,670 - 1,800 m

Region : Kayanza, Gatara

Variety : Red Bourbon

Farm: Gakenke

Harvest months: March - July 2024

Roaster : Beansmith

Importer: Sucafina

What is Gourmet Coffee Specialty?

This is a premium coffee that we have carefully selected for you and roasted for us by the Beansmith roaster. There are many definitions, the SCA (Association for Select Coffee) specifically states that these are coffees that achieve at least 80 points out of 100 in a professional evaluation , and do not contain significant defects in taste. You will also always find 100% transparency (farms, importers, roasters and sellers) with selected coffees from us.

What is different about specialty coffees?

Do not expect significant bitterness in the coffee, as they are roasted lighter than regular coffees. As a rule, you can find more fruity flavors in them. All our coffees are primarily intended for home preparations such as filtered coffee , but that does not mean that they cannot be interesting in a moka pot as well.

What attracted us to this coffee?

Preparation tip

We do not write the exact coarseness of the grinding, because every grinder has it differently, but you can try grinding so that you get approximately what we have below. But it's really one of many different cases. It's just a stepping stone.

drip 18g (60ml bloom), a total of 250ml in 2:30min

Information from the farmer / Importer

Gakenke was built in 1991. The station with 224 drying beds can process up to 750 tons per season. It has 2 flotation tanks, 10 fermentation tanks and 2 soaking tanks. The drying area has 150 raised beds.

The station has 1,780 registered farming members spread across 22 hills in Gatare Municipality, Kayanza Province. They are organized in groups of 30 people, headed by a leading producer who facilitates communication and organization with the work station.

Most of the coffee trees in Burundi are of the Red Bourbon variety for quality reasons. Rootstock aging is a very big problem in Burundi due to the ever smaller size of coffee plantations. To support farmers in replanting their plantations, Greenco buys seeds from the Institute of Agronomic Sciences of Burundi ( ISABU ), sets up nurseries and sells seedlings to farmers at below cost.

During the harvest season, the coffee is selectively harvested by hand . The cherries are floated in small buckets to check their quality. After that, the quality cherries are manually sorted and damaged, unripe and overripe cherries are removed. Cherries then dries for 3 to 4 weeks on drying tables in one layer. Pickers go through the cherries during drying, looking for defective pieces. After drying, the parchment is packed in bags and taken to storage. Experts in the Greenco laboratory assess each batch and ensure traceability throughout the process.