Burundi Gahahe

The station is situated at an altitude of around 1 805 m above sea level and processes mainly Red Bourbon from small farmers in the surrounding hills. NOMAD highlights the extremely clean processing: the cherries are first flotated and sorted by hand, then peeled within six hours of harvest. They then go through a 10-12 hour dry fermentation, 12-24 hours in water from local springs and a long drying process on raised African beds. The resulting cup is bright, juicy and distinctly aromatic.

The flavour is dominated by floral notes and tangerine, accompanied by a sweeter line reminiscent of roasted pineapple. Gahahe shows the typical character of the northern Burund and the style of NOMAD Coffee: a precise, transparent roast that lets the origin and complexity of the bean come out to the full. The coffee is ideal for a filter and will delight those looking for a lighter and lively profile with a distinctive purity.