Burundi Kayanza Gakenke
Impressive Burundi that's saccharine sweet, with dynamic flavors, and refined finish. Notes of Earl Grey tea, lively citrus hints, orange peel, cocoa, and a finish framed by aromatic baking spices. City to Full City.
Out of stock
89.9
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 complex baking spices and tea. The aroma smelled deeply sweet, and breaking through the crust peeled back layers of honey, sugar cane, and cardamom tea. 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 black teas with citrus, Earl Grey, orange peel, and cinnamon stick in the aroma. The finish was brisk, echoing the black tea tasted up front, with faint cocoa roast flavors. Lght roasts are lively and bright, 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, with a note of cinnamon-spiced dark chocolate in the long finish.
- 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 | February 2025 Arrival |
| Lot size | 50 |
| Bag size | 60 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Bourbon |
| Grade | A1 |
| Appearance | .2 d/300gr, 15-17 Screen |
| Roast Recommendations | City to Full City |
| Type | Farm Gate |
| Recommended for Espresso | Yes |
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