Burundi: Bugestal, Ngozi

Raisin, Cherry, Chocolate


Producer	1323 Local Smallholder Farmers
Farm	Gihere Washing Station
Method	Washed
Varietal	Red Bourbon
R.Profile	Medium - Best for Espresso

$25.00

Next Roast: June 08, 2026

Enjoy free delivery on all orders over $69

Gihere washing station, established in 1984 in Ngozi, Burundi, works with over 1,300 smallholder farmers across 22 nearby hills. Most farmers tend small backyard plots of around 200–250 trees, with coffee playing a vital role in household income and daily life.

The station is operated in partnership with Bugestal, supporting farmers through fair cherry pricing, seedling programs, and community initiatives. Set in a region rich with coffee history, Gihere represents a collective effort—where thousands of small producers contribute to coffees that are both high quality and deeply connected to the local community

Washed Processed

The coffee cherries are picked at peak ripeness, sorted by hand and floated in water to remove defects. They are depulped the same day, then fermented twice: 12 hours dry and 24 hours underwater.

After rinsing with fresh water, they’re density-graded and dried on raised African beds for 16–20 days until reaching a moisture content of 10.5%.

Overall Cupping Score*: 82

• Acidity: Medium - yellow stonefruit like
• Body: Med - coating
• Sweetness: Medium - dried fruits and stewed red fruit like
• Aftertaste: Medium High- milk chocolate like

*Cupping score based on the Coffee Value Assessment (CVA) form

Espresso
• Coffee to Water Ratio: 1:2.2
• Time: 27 seconds
• Temperature: 93C

Espresso
• Roast level: Medium
• Total roast time: ~7 minutes 45 seconds
• End temperature: 199 °C
• Development time: ~1:30 (~19% dev ratio)

Why it matters:
This medium roast builds body and sweetness while keeping the cup balanced. It brings forward dried and stewed fruit notes, softens acidity into a stonefruit character, and develops a smooth, milk chocolate finish for a rounded, approachable cup.

Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Why?
Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)