Gahahe

Gahahe is a model of sustainability and community support in Burundi. It is part of projects such as Farmer Hub, which strengthen local cooperatives and improve yields, while also promoting livestock farming to diversify farmers’ income. In addition, producers have access to organic fertilizers made from composted coffee pulp, fostering responsible agricultural practices.

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

Coffee quality begins with the selective harvesting of ripe cherries. These undergo a flotation process to separate the lower-quality ones, followed by a manual inspection. They are then pulped within the first 6 hours after 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, with regular turning to ensure even drying and remove any defective beans.

The Washed station, located in the Kayanza region, is a leading producer in Burundi and a flagship for NOMAD ; this marks the 8th consecutive year that we have sourced coffee from this station. Situated at an elevation of 1,805 meters above sea level, it is equipped with 10 fermentation tanks, 4 cherry sorting tables, and 180 drying beds, with the capacity to process up to 750 metric tons of cherries annually.

When replicating this recipe, there are various variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, the condition of the equipment, and so on. It’s important to keep in mind that all these factors can have an impact, and you may need to make minor adjustments when replicating this recipe.