La Cabra - Burundi

Origin

Gatukuza Hill farmers in the Ngozi region of Burundi

Variety

Bourbon

Processing

Washed

Altitude

1700 masl

Roast Profile

Omni

La Cabra

Notes of Redcurrant, Honey and Rooibos Tea

Coffee Facts

Minimum recommended resting period: Filter 7 days | Espresso 14 days.

This lot was sourced from the Gatukuza station, located in the Ngozi provinces, slightly further east of Long Miles’ stations in Kayanza. Though the station has been producing coffee since it was built in 2008, 2019 marked a great step in the quality the station was producing. This was the first year they kept day lots, making sure that careful logs were kept of which farmers delivered into each day lot. The staff at Gatukuza also cupped each lot that they created this year, attempting to create a pattern of what led to the highest quality. These steps paid off, as a lot from Gatukuza won the Burundian Cup of Excellence this year, with a score of 90.13.

At Gatukuza, there are two cherry reception tanks, where the mill workers deliver the sorted cherry before fermentation. From here, the cherries travel through either of two large depulpers, to any of the nine dry fermentation tanks. Similar to most washed coffees from Burundi, the depulped seeds are first fermented without water, here for around eight hours. The coffee is then washed using the ‘footing’ method, where mill workers add water then stomp on the coffee in order to remove the now fermented mucilage. The coffee is then moved to one of the nine wet fermentation tanks, where it is fermented again with water, again for around eight hours. Finally, the coffee is sorted for density along floating channels, and sorted visually on pre-drying tables, before they are ready for drying. At Gatukuza, traditional African raised drying beds are used, in order to slowly dry washed coffees in between 14 and 21 days. This lot specifically is one of the cleanest we have tasted out of Burundi this year, with a crisp redcurrant acidity balanced by a deep honey-like sweetness, followed by those typical Burundian herbal notes of rooibos in the finish.