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Built in 1991, Gakenke station has 2,685 registered farmer members, spread over 22 hills in Gatare commune, Kayanza province. These are organized in groups of 30 people, headed by a producer leader to facilitate communication and organization with the washing station. The farmers typically have an average of 250 trees. Each tree yields an average of 1.5 kilos of cherry so the average producer sells about 200 to 300 kilos of cherry annually. The washing station participates in a number of farmer outreach and support projects including a livestock rearing project and a range of Farmer Hub projects centered on strengthening cooperatives and improving yields.
Coffee, at its best, is a complete sensory experience. From the fragrance of the dry grounds, to the flavors and textures of the brewed coffee on your palate: a good coffee stimulates and engages the senses. The Burundi Kayanza Gakenke is indeed an experience. Rich in texture and flavor, one could only describe this coffee as exquisite. In lighter registers, we found this coffee to exhibit a round body and crisp, tangy sweetness, reminiscent of honeydew melon, dried figs and wildflower honey. Darker iterations of this coffee were sweet and viscous, not unlike a nice decadent fudge, burnt caramel and molasses. We’ve tried this coffee in a number of ways and it makes for an absolutely stellar shot of single origin espresso. The syrupy body and caramelized sweetness makes this coffee a top notch dancing partner with milk. The Kayanza Gakenke at lighter roasts also makes for an exceptional pour over, where the complexity, acidity and nuance really shine.
Elevation: 1500-1800 MASL
Processing Method: Washed
Cultivar: Bourbon
Tasting Notes: Honeydew Melon, Dried Fig, Fudge
Impact: Conventional
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