Light: Light roast
Natural: In Natural process, cherries are selectively picked for ripeness, the cherries are immediately left to dry on patios or raised beds with frequent turning or raking. This process can take up to several weeks until the cherries have reached the optimal moisture level (10-12%). the fruit acts as a natural casing, fermentation happens in a closed environment adding lots of sweetness and fruit flavours to the bean. Once dried the coffee is stored until it is ready to be hulled and distributed. Natural process coffees can be extremely fruity and sweet. They often have a muted acidity with slightly more body than their washed counterparts. We pick only the best lots out of each cupping flight to produce naturally sweet fruit bombs!
This wet mill collects cherries from almost 1750 local producers in a region of predominantly volcanic soil. Gisha ranked in the top 15 coffees of Burundi's Cup of Excellence 2019. Gisha station is located in an important part of Tangara commune. Home to a large river named Nyamuswaga, the river is home to a local fish called Claria which live abundantly here. it is said that at times the Claria are so large in number across the wide river that the scene resembles that of the ocean.
65g in, medium grind
1000ml water at 95C
Brew for four minutes before giving it a stir and waiting to settle. Pour through the lid rather than plunging.
Using 18g VST baskets
18g in, 32g out in 28 -29 seconds. Temperature 93.5C