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HomeCoffeesGaharo Heirloom Bourbon Washed 1
Kayanza · Burundi

Gaharo Heirloom Bourbon Washed 1

Washed Heirloom Bourbon, grown at 1700 to 2100 masl

Roasted by Hex Coffee, Natural Wine, and Kitchen

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryHex Coffee, Natural Wine, and Kitchen· Charlotte, USA
Washing StationBukeye Station, Kayanza, Burundi✓
Producer—
ProcessWashed✓
Harvest—
Altitude1700 to 2100 masl✓
ClimateTropical savanna
VarietiesHeirloom Bourbon✓
Roast—
Tasting notesNectarine, Black Tea, Osmanthus✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Nectarine
    Fruity
  • Black Tea
    Floral › Black Tea
  • Osmanthus
    not on the wheel

Supply Chain

  1. Washing Station

    Bukeye Station, Kayanza, Burundi

  2. Roastery

    Hex Coffee, Natural Wine, and Kitchen

  3. Coffee· viewing

    Gaharo Heirloom Bourbon Washed 1

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarGaharo Heirloom Bourbon • WashedBurundi | Gahahe | Red Bourbon | Washed | Filter | 250gGaharo 7Munyinya Washed Bourbon from Bukeye Washing Station, Gitega, BurundiBurundi - Gahahe – Red Bourbon - NaturalBurundi Kibingo Red Bourbon Honey Filter 250GMore from this farmBukeye Station2 moreSimilar flavour profileNectarine, Black Tea, Osmanthus968Same processWashed13025From the same originBurundi530More from this roasterHex Coffee, Natural Wine, and Kitchen22 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1700 to 2100 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability