Process | Honey Process
Varietal | Red Bourbon
MASL | 1500 - 1800
Grown in the lush hills of Kayanza, this coffee is the result of the collective work of 1,780 smallholder farmers, each cultivating an average of 250 trees in their backyards. At elevations ranging from 1,500 to 1,800 meters, the cherries develop slowly, concentrating natural sugars and building a vibrant, complex acidity.
At Gakenke Washing Station, built in 1991, farmers from 22 surrounding hills deliver their carefully harvested cherries. Organised into small community groups, these producers maintain a close relationship with the station, ensuring consistency and quality throughout the harvest season.
This lot is processed using the honey method, where the skin is removed but part of the mucilage is left intact during drying. The parchment is then laid on raised beds and carefully turned to promote even drying. This meticulous process enhances the coffee's natural sweetness, resulting in a cup with layered fruit notes, a syrupy body, and a refined lingering finish.
