Burundi | Gahahe | Red Bourbon | Natural

Region: Gahahe, Kayanza  

Elevation: 1800 masl

About: Around 870 smallholder farmers deliver their harvest to Gahahe Washing Station in Burundi's Kayanza region, where coffee is grown alongside family food crops on small farms averaging just 230 trees. Together, their work produces a coffee that reflects both careful farming and meticulous processing. 

Only ripe cherries are selected before being hand sorted and dried slowly in thin layers on raised beds. The coffee is turned regularly and protected from rain and intense afternoon sun, allowing the fruit to dry evenly while developing the rich sweetness and complexity that define a great natural process. 

Beyond harvest, Greenco supports producers with agronomy training, seedling nurseries, organic fertiliser programs and community initiatives that strengthen livelihoods and improve yields. It is a long-term investment in both coffee quality and the future of Burundi's smallholder farming communities.

Sourced from the Kayanza region of Burundi · Kayanza, this lot from the Gahahe Washing Station highlights the potential of the Red Bourbon varietal when cultivated at 1800 masl. Processed via the natural method, this coffee reflects the meticulous post-harvest practices employed by the Gahahe station. Natural-processed coffees often undergo a prolonged drying period within the cherry, a technique that can impart a distinct sweetness and complexity to the final cup.

Roasted by Proud Mary Coffee, this selection serves as a compelling example of the regional profile found in Burundi. When evaluating the nuances of such a specific origin, tasters may find it helpful to reference the flavor wheel to identify the diverse aromatic compounds often present in high-quality Bourbon cultivars. This entry offers a focused look at how specific processing and terroir contribute to the unique character of East African coffees.