Burundi Gahahe Yeast Natural - Green - Bodhi Leaf Coffee Traders

Burundi Gahahe Yeast Natural - Green

Country: Burundi
Region: Kayanza
Varietal: Red Bourbon
Process: Yeast Inoculated Natural
Altitude: 1,800 MASL
Cupping Notes: Strawberry, Raspberry Jam, Watermelon Candy, Chocolate Syrup
Recommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Full Immersion, Espresso

 

Description: Gahahe washing station is located in Gahahe, Kayanza Commune in Kayanza province. The washing station lies at 1,805 meters above sea level. It’s operated by Greenco, a company that oversees and structures washing stations in Kayanza province of Burundi, gives washing stations and producers support all along the production chain. Gahahe is equipped with 10 fermentation tanks, 4 cherry selection tables, 2 soaking tanks and a drying field with 180 drying tables, and 18 pre-drying tables and can process up to 750 metric tons of cherry per season. 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.

During the harvest season, all coffee is selectively hand-picked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family. 

Cherry is placed in containers and Cima yeast purchased from the French companyLalcafe is added. Cherry is left to ferment in this environment for approximately 36 hours.  LALCAFÉ CIMA™ yeast (Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of research and trials. Trials in various regions and environments showed that Cima is well suited to better control the wet process’ efficiency and to upgrade the cup quality. The yeast is able to control the fermentation process against the risk of spoilage micro-organisms that can generate undesirable defects. Furthermore, its specific metabolism and its high capacity even at cold temperatures (minimum 15°C inside the coffee tank) allows for the expression of fresh and fruity characteristics of the coffee beans while respecting the unique flavors of each lot. The longer fermentation time for yeast processed coffees also allows for more developed flavors. The extra time enables the beans to absorb metabolites, which can enhance flavors. Complexity, acidity, brightness, floral notes and more are all boosted by the lengthened fermentation time.  

After fermentation, cherry is carried to the drying tables, where they will dry slowly for 2-3 weeks, during which time the cherry is repeatedly sorted and sifted to ensure even drying. Cherry is left to dry from sunrise to sunset and is covered with a sheet during the evening or when it rains. The moisture level is carefully monitored and any cherry with visual defects is removed. Once dry, coffee is then bagged and taken to the warehouse. Greenco’s team of expert cuppers assess every lot (which are separated by station, day and quality) at the lab. The traceability of the station, day and quality is maintained throughout the entire process. 

Coffee in Burundi has joined the ranks of elite African coffee over the course of the last tens years or so and we’re happy to see lots like Masha arriving with vibrant fruitiness in the cup. This is a wild one, thanks to that addition of yeast during fermentation. We get notes of (brace yourself) Strawberry, Raspberry Jam, Watermelon Candy, and Chocolate Syrup.


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farm to cup

We get our beans from the farms and roast coffee daily. We truly are farm to cup.