Nomad Gahahe Filter

This is what Nomad says about the producers and the cultivation of the Gahahe filter:

Another year we're bringing back one of our favorite coffees from Burundi. The Gahahe Washing Station is located in Gahahe, Kayanza Region. Each producing family has a small number of coffee trees, usually not exceeding 200 trees. Each tree produces an average of 1.5kg per year, so each family sells around 200-300kg per year. The vast majority of coffee in Burundi is Red Bourbon. Once the coffee reaches the washing station, the entire process is monitored. The cherries go through a selection by raft to separate the ripe from the unripe (the latter are then sold as quality B cherries), and then a manual selection is carried out to remove the cherries that are damaged or do not have the desired peak have maturity. The coffee is then crushed, then dry fermented for 12 hours and washed in clean water for between 12 and 24 hours. The parchment coffee is then immersed for another 12 to 18 hours before being dried on raised beds for 2 to 3 weeks.

This is what Nomad says about the preparation and taste of the Gahahe filter:

This coffee is ideal for all filter brewing methods and delivers a refreshing cup. A fruity and floral sensation that leaves you wanting more.