Burundi coffee. Gakenke Gold. Anaerobic Honey
Description
Sensory profile: Honey, strawberries, citrus and black tea
Origin: Burundi
Producer: Greenco
Region: Gatara
Altitude: 1,670m above sea level
Process: Anaerobic Honey
Varietal: Red Bourbon
Coffee processing, Gakenke station
The Gakenke station was built in 1991. And from its facilities it is capable of processing up to 750 metric tons per season.
Gakenke station has 2,685 registered farmer members, spread over 22 hills in Gatare commune, Kayanza province.
These farmers are organized into groups of 30 people, led by a lead producer to facilitate communication and organization with the washing station. Farmers usually have an average of 250 trees.
The washing station is involved in a number of projects supporting farmers, including a livestock breeding project and a variety of projects focused on strengthening cooperatives and improving yields.
Greenco, the producer
Greenco, is the company that supervises and structures the washing stations in the Kayanza province of Burundi, providing support to the washing stations and producers throughout the production chain. They started their work in 2015 and since then they have dominated all Cup of Excellence competitions in Burundi.
Greenco currently has 13 washing stations, all located in Kayanza, northern Burundi. Growers receive support from Greenco CWS managers, who are all agricultural engineers. Greenco's overall impact through these 13 Central Washing Stations (CWS) extends to over 15,210 coffee producing households.
Varietal, Red Bourbon
Most coffee trees in Burundi are Bourbon red for quality reasons. Due to the increasingly smaller size of coffee plantations, rootstock aging is a very important problem in Burundi. Many farmers have trees that are over 50 years old and with small plots to grow it is difficult to justify stopping production of trees completely during the 3-4 years it would take for new plantations to begin to yield.
In order to encourage farmers to renew their plantations, Greenco purchases seeds from the Institut des Sciences Agronomiques du Burundi (ISABU), establishes nurseries and sells the seedlings to farmers at or below cost.
Anaerobic honey process
After initial sorting the cherry is pulped within 6 hours of delivery. During pulping, the cherries are separated by density mechanically.
Once pulped, the coffee and the rest of the mucilage (honey process) is placed on raised beds to dry and Gold yeast is added.
LALCAFÉ ORO™ yeast (Saccharomyces cerevisiae) was developed especially for coffee production during a four-year period of research and testing.
Testing in various regions and environments demonstrated that this yeast is ideal for controlling wet process efficiency and improving cup quality.
The ability of this Oro yeast to bloom even at low temperatures means that it is equally suitable for use at most altitudes.
The use of yeast allows you to control the fermentation process and keep the risk of microorganisms deteriorating the grain and generating undesirable defects at bay.
Furthermore, the specific metabolism of this levadrua and its high capacity even at low temperatures (minimum 15°C inside the coffee tank) allows it to express the characteristics of freshness and fruity notes of the beans while respecting the unique flavors of each coffee.
The longer fermentation time of yeast-processed coffees (washed processing usually ferments for about 12 hours) allows for more developed flavors. That extra time allows the beans to absorb metabolites, which improves flavors.
Therefore the complexity, acidity, brightness, and floral notes are enhanced by this extra fermentation time.
Artisan Guarantees
Shipments in 48 hours - 72 business hours
Shipments in 48-72 business hours
Every day from Monday to Friday we prepare orders for our transport agency to pick them up at 2pm. If we have all the coffees you have ordered and they are roasted, we will send them that same day. Otherwise we will do everything possible to get it out the next day. Our transport agency assures us of deliveries in 24-48 hours.
Example 1:
If you place the order on Sunday afternoon. Normally, if we have roasted all the coffees that you have ordered from us, on Monday morning we will prepare all the orders for the weekend and that Monday at 2:00 p.m. your order will already be on its way, in the hands of our agency. On many occasions it will be delivered the next day, Tuesday before 7pm, but on other occasions you will have to wait until Wednesday to receive your order. For your peace of mind, you will normally receive an email with which you can track it.
Example 2) worst case
If you place an order on Friday at noon, the normal thing is that we will not have time to prepare it and that the agency will not be able to pick it up until Monday at 2 p.m., and it may be that, as in example 1) your order will not arrive until Tuesday or Wednesday before 7 p.m.
Example 3) Best case
If you place your order early on a Tuesday, it is likely (if we have all your coffees roasted) that your order will leave on Tuesday at 2:00 p.m. and if the agency delivers it to you in less than 24 hours, you will have your coffee on Wednesday before 7:00 p.m.
Tracking numbers
Our transport agency, once it has received and processed the package, will send you an email with the tracking number so that you can manage any changes directly with them.
Why free shipping?
We want you to order coffee from us periodically and to have direct contact with you. For this reason we have created our coffee lovers club, the Artisan Coffee Club , and for the members of this club we will assume the Shipping Costs , of course it is an effort on our part. But we are sure that in this way we will become your trusted coffee supplier and that you will be the first to receive our communications with enthusiasm.
FAQ. Frequent questions
What is specialty coffee?
A specialty coffee is characterized by using high-quality beans that are grown in optimal conditions and harvested and processed with care.
This type of coffee is scored by certified cuppers and scores above 80 on the 100-point scale of the Specialty Coffee Association (SCA).
Although we at Artisan Coffee purchase the vast majority of our coffees above 85 SCA points.
Free shipping. I have seen in your communication that coffee shipments are free. Why don't they come out?
That's right, but to access that "privilege" you must be subscribed to our newsletter. In this way we ensure direct dealings with you, saving costs and you will benefit from free shipping, as well as being the first to find out about our news and offers.
If you have already subscribed, check your email, and also your spam folder just in case. If you have already subscribed and cannot find it, contact support.
If you have not subscribed yet and want free shipping, click here (link pending)
When the coffee label or information says process: natural, what does it mean?
This information has little to do with what you usually find in supermarkets, and the only information you will have is whether it is natural roasted, blended or roasted (we talk about this below in another question).
When we talk about processes there are basically 3 types:
- Natural or Dried: In this method, the coffee fruits are dried in the sun immediately after harvesting, with the cherry still intact. Once dry, the pulp and skin are removed. This process can intensify the sweetness and give a fruity flavor to the coffee.
- Washed or Wet: Here, coffee cherries are pulped immediately after harvesting. The grains, still covered with mucilage, are fermented in water to break it down. They are then washed and dried. This method tends to highlight the acidity and flavor characteristics of the grain.
- Honey or Miel: This process is an intermediate point between natural and washed. After cherries are stripped of their skin, a layer of mucilage (which is sticky like honey, hence the name) is left around the kernel during drying. This method can result in a coffee with pronounced body and sweetness and mild acidity.
What is the degree of roasting and why is it important?
The degree of roast refers to how much a coffee bean has been roasted. Grades range from light roast, which retains many of the bean's natural flavors, to dark roast, which has a more roasted flavor and less of the bean's original flavors. In specialty coffee, the roast is carefully selected to highlight the unique flavors and characteristics of each bean.
In general, we apply a medium roast to our coffees, except in certain cases when we will apply a medium-low roast so as not to lose those delicate notes that tend to disappear with larger roasts.
We roast each coffee in a completely different way, and in our control tastings we define whether that coffee needs a different roast than the one we have done in order to further enhance its flavor notes.
I don't see in the info if the coffee is natural, blended or roasted?
All our coffees are Arabica and are roasted naturally , and in no case do we use roasting.
We only apply heat and do not add any extra ingredients, like roasting does, which adds sugar.
How does specialty coffee contribute to sustainability and environmental protection?
Many specialty coffee producers practice sustainable growing methods that protect the environment. This may include using shade to protect coffee plants and conserve biodiversity, water conservation through efficient irrigation systems, and composting coffee waste. Additionally, many specialty coffee producers receive a fair price for their product, allowing them to invest in sustainable agricultural practices.
In addition, our coffee bags are part of a CO2 compensation project.
Café rico y balanceado para cualquier tipo de preparación. Comprarle café a Nacho es garantía de calidad
Tueste excepcional para un café con retrogusto a pasas. Un 10
Una joya de tostador que sabe hacerlo a la perfección y atiende muy amablemente. Además la variedad es amplia y de los mejores orígenes.
Pedimos el café molido y vino justo como queríamos. Nos va a costar pedir a otro tostador.
Aunque es un café suave , su aroma y su sabor me ha encantado.
Café muy sutil y aromático