Honey preparation for fans of sweet, fruity coffees
History Burundi Gaterama Wash Station
The willingness to experiment and the innovative power of Cassien Nibaruta, a trained engineer from Burundi, comes to the fore in the professional Gaterama Washing Station. A sophisticated database system also ensures the traceability of the coffee. Accordingly, he shares the same passion for continuous development through technology and innovation with Mike, our founder, who is also a systems engineer. Cassien’s goal is to only process high-quality coffee, whereby he strives for very close cooperation with local farmers. Through his valuable work, he grants the region access to the specialty market, where the local farms achieve significantly higher sales compared to the conventional raw material market. We are pleased to be able to offer the unique coffee from Cassien and the local farmers from the Gitega region in our range. In terms of taste, this captivates with a very exciting mixture of traditional coffee aroma and pleasant honey sweetness with a long-lasting apricot finish. A slightly more special but down-to-earth espresso or a pleasantly modern filter coffee.
What is honey processing?
With the honey processing method, the coffee cherries are picked by hand and mechanically freed from the pulp, similar to the washed method. However, the mucilage, the mucilage of the cherry, is not removed during the drying time, which gives the coffee a pleasant sweetness in addition to the clarity of taste. The honey process certainly places higher demands on the equipment and know-how of the farm, but the result is very balanced, high-quality and exciting coffees.