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HomeCoffeesGatara Gakenke Burundi Limited Edition
Gatara, Kayanza · Burundi

Gatara Gakenke Burundi Limited Edition

Washed Red Bourbon, grown at 1500 to 1800 masl

Roasted by ONYVA COFFEE LES CORTS | Cafe de Especialidad | Coffee Roaster propio

Available now· checked 30 Jul
Washing StationRoaster-stated
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Details

RoasteryONYVA COFFEE LES CORTS | Cafe de Especialidad | Coffee Roaster propio· Barcelona, Spain
Washing StationGakenke, Gatara, Kayanza, Burundi✓
Producer—
ProcessWashedLavado✓
Harvest—
Altitude1500 to 1800 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
Roast—
Tasting notesfloral, forest fruits, vanilla✓

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

Flavor Profile

3NOTES
  • floral
    Floral
  • forest fruits
    Fruity
  • vanilla
    Sweet › Vanilla

Supply Chain

  1. Washing Station

    Gakenke, Gatara, Kayanza, Burundi

  2. Roastery

    ONYVA COFFEE LES CORTS | Cafe de Especialidad | Coffee Roaster propio

  3. Coffee· viewing

    Gatara Gakenke Burundi Limited Edition

Keep exploring the atlas

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

Tastes similarGakenkeBurundi Incuti EspressoMbirizi Gatara Shade #1, Kayanza, BurundiBURUNDI GAKENKEBurundi Nemba EspressoGahaheMore from this farmGakenke1 moreSame variety, exploredRed Bourbon764Similar flavour profilefloral, fruits of the forest, vanilla2384Same processWashed13025From the same originBurundi530More from this roasterONYVA COFFEE LES CORTS | Cafe de Especialidad | Coffee Roaster propio15 coffees
Community

Brew recipes

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

ProcessWashedAltitude1500 to 1800 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