GIKU FW LOT #5 [25/26] – RED BOURBON, TRADITIONAL WASHED – BURUNDI

SCENERY
LONDON, ENGLAND

GIKU FW LOT #5 [25/26] – RED BOURBON, TRADITIONAL WASHED

MEYER LEMON
DRIED APRICOT
OOLONG

ORIGIN: BURUNDI
REGION: GIKUNGERE, BUTAGANZWA, KAYANZA PROVINCE
FARM: 150 SMALLHOLDER FARMERS SELLING CHERRY TO NINGA CWS
STATION: NINGA CWS, LONG MILES COFFEE PROJECT
VARIETAL: RED BOURBON
ALTITUDE: 1600–1750 MASL
PROCESS: TRADITIONAL WASHED

ROAST DATE: APRIL 13, 2026

FROM THE ROASTER

OUR FOURTH HARVEST FEATURING COFFEE FROM THE SMALLHOLDERS OF GIKUNGERE HILL, EVERY YEAR A STUNNER. LONG MILES DO GREAT WORK.

WE’RE TASTING SUPER BRIGHT CITRUS ZEST, CHAMOMILE AND DATE AROMATICS. IN THE CUP WE’RE GETTING SWEET MEYER LEMON, WHITE GRAPE, DRIED APRICOTS, BUTTERY SHORTBREAD SWEETNESS AND VANILLA CHANTILLY CREAM, WITH A COMPLEX TEA NOTE THAT REMINDS US OF LIGHT OOLONG.

PROCESS

RIPE CHERRIES ARE PICKED AND DELIVERED ON FOOT OR BICYCLE TO NINGA CWS. THE CHERRIES ARE FLOATED AND SKIMMED TO REMOVE UNDERRIPES, THEN PULPED WITH INITIAL DENSITY SORTING BEFORE WET FERMENTING FOR 12–36 HOURS DEPENDING ON TEMPERATURE. AFTER FERMENTATION, THE COFFEES ARE WASHED USING SERPENTINE GRADING CHANNELS TO SORT BY DENSITY WHILE SCRUBBING MUCILAGE. THEY ARE DRIED FOR 1 DAY ON SHADED PRE-DRYING TABLES WITH HAND SORTING TO REMOVE DEFECTS BEFORE BEING MOVED TO RAISED BEDS.

HARVEST

CROP 25/26, ARRIVED UK MARCH 24, 2026. FOURTH HARVEST PURCHASING COFFEE FROM GIKU HILL SMALLHOLDERS.