Gakenke • Burundi • Natural

kr196.00 Sale Save
Gakenke • Burundi • Natural
Gakenke • Burundi • Natural
Gakenke • Burundi • Natural
Gakenke • Burundi • Natural
Gakenke • Burundi • Natural
Gakenke • Burundi • Natural

Gakenke • Burundi • Natural

kr196.00 Sale Save
Bag 250g

This lot comes from the Gakenke factory which receives cherry from 1780 small farmers in the Kayanza region. The farmers each have on average 250 trees, which produce 1.5kg of coffee cherries. That's a yearly production of 375kg of cherry, which is not a lot.

At Gakenke they receive cherry after picking, sort and quality grade them before they are sent straight to the drying beds. The cherry are placed in a single layer and dried slowly for 3-4 weeks. The cherry is continuously raked and sorted for defects that were missed during the initial sorting. At Gakenke they are very strict about only allowing the best coffee cherries to come out of their natural process.

Blackberry, limezest, darjeeling

Region: Gatara, Kayanza, Burundi

Cultivar: Red Bourbon

Altitude: 1500-1800 masl

Process: Natural

Cupping score:

#1 Clean your brewing equipment!

#2 Use a scale or something to measure with!

#3 Use a burr grinder and follow a brewing recipe for more consistent results.

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Suggested brewing recipe:

This is a fruity and rich coffee. We prefer to brew this with a brewing method that gives a balanced extraction, like a drip coffee maker, the April Brewer or French Press for full immersion.

• 18g of medium ground coffee for 300g of 92 degree water.
• 50g bloom for 30 seconds
• First pour up to 150g
• Second pour up to 200g
• Third pour up to 250g
• Final pour up to 300g
• Target brew time 3 minutes