Gahahe is one of our favorite stations in Burundi. Around 900 smallholder farmers from the Kayanza region deliver their cherries here. At an altitude of 1,805 meters above sea level, the station is equipped with ten fermentation tanks, several sorting tables, washing facilities, and as many as 180 drying tables. Such capacity allows the station to process up to 750 tons of cherries per season.

Like other responsible producers, Gahahe takes part in various farmer engagement and support projects aimed at strengthening cooperatives and improving yields. These principles of sustainability and mutual respect for both farmers and nature enable growth not only in quality but also in quantity.

Most of the coffee grown in Burundi comes from Red Bourbon trees – one of the foundational varieties. At Gahahe, coffees are processed using different methods. Classic naturals and washed lots are produced, alongside experiments with exotic processes such as anaerobic fermentations and yeast-inoculated tanks.

Thanks to extensive experience, even classic natural lots can be elevated, just like this one. Immediately after washing and removing floaters, the cherries are spread in a thin layer on drying tables. Drying takes place over 3–4 weeks, during which the cherries are carefully turned, hand-sorted for defects, and covered during rain, the hottest hours of the day, and at night. This ensures an even drying process with a very delicate fermentation that highlights the coffee’s outstanding genetics in an extraordinary way.