Eclipse Coffee Roasters
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Each field is what the roaster published — shown with the verbatim source text.
“Producer: Gahahe washing station”
“Region: Kayanza Province”
“Gahahe Burundi”
“The typical processing method in Burundi is somewhat similar to Kenya, with a “dry fermentation” of roughly 12 hours after de-pulping, followed by a soak of 12–14 hours in mountain water. Coffees are floated to sort for density, then soaked again for 12–18 hours before being dried in parchment on raised beds.”
“Varietals: Bourbon”
“Altitude: 1,650-1,900m above sea level”
Gahahe by Eclipse Coffee Roasters — followed from farm to cup.
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