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Burundi Kayanza Gakenke
A delicious example from this incredible coffee origin, impressive sweetness accented by notes of fine black teas, like Earl Grey, with orange peel, lively lemon acidity, and a finish framed by aromatic baking spices. City to Full City.
89.3
Full Cupping Notes
This lot from Gakenke has impressive sweetness in the light and middle roasts, with spiced accent notes, and clean, dynamic acidity. The dry fragrance let off a scent of raw sugars accented by a touch of malt, caramels, and complex baking spices. The aroma smelled deeply sweet, and breaking through the crust peels back layers of raw sugars, honey, and cinnamon. Burundi coffees can be really complex, and Gakenke definitely treads familiar territory from this incredible coffee origin. The cup flavors at City and City+ roast levels were underscored by saccharine sweetness, and accented by aromatic spices and tea notes. Staying north of Full City will pull out cup characteristics of fine black teas with citrus, Earl Grey, orange peel, and a squirt of lemon. The finish was framed by fragrant baking spice notes, like clove and cinnamon stick. My light roasts had lively acidity, a core component to the coffee's structure. Roasting Gakenke to Full City brought out sweetness that rode the line between simple raw sugars to caramelized and complex, and complex dark cocoa tones in the long aftertaste
- Process Method Wet Process (Washed)
- Cultivar Bourbon Types
- Farm Gate Yes
Gakenke is a coffee station in Gatara Commune, Kayanza Province of Burundi. Farmers grow mostly older bourbon types, the original coffee cultivar introduced to the area in the 1930s by Catholic monks traveling from the island of Reunion. Gakenke sits at 1675 meters above sea level, and many of the farmers have coffee planted much higher than this. Gakenke is named after a plant that grows wild in the area with thin, hollow stems that are commonly used to drink the locally made banana beer. Gakenke pulls clean water from the Rivubo river that runs alongside the station site. During the harvest season 1,900 local coffee farmers from 22 neighboring villages sell their coffee to Gakenke, where it is processed as fully washed and naturally in whole cherry.
| Region | Gakenke, Kayanza Province |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Raised Bed Sun-dried |
| Arrival date | March 2024 Arrival |
| Lot size | 40 |
| Bag size | 60 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Bourbon |
| Grade | A1 |
| Appearance | .4 d/300gr, 16-18 Screen |
| Roast Recommendations | City to Full City |
| Type | Farm Gate |
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