CUPPING NOTES

For the fourth year in a row, we have one of our favourite filter coffees with us. This coffee from the Gahahe washing station gives us very sweet and floral notes in cups. In fragrance, it reminds us of the orange blossom, once in contact with water the citrus notes of mandarin and raspberry stand out. Finally, it leaves us a sweet aftertaste in the mouth that reminds us of milk chocolate.

HISTORY

The Gahahe washing station is located in Kayanza province at 1,800 meters above sea level and is very well equipped with which it can process up to 750 metric tons of cherry per season.

During the harvest season, all coffee is selectively hand-picked. Most families only have 200 to 250 coffee trees and the harvest is carried out almost entirely by the same families. There are 12 areas where producers can take their coffee, which reduces the cost of transportation for them. Producers are paid the same for the quality of their coffee, regardless of where they bring it from. In this way, they are not at a disadvantage due to their location.

F.BU.GAH Gahahe

@stanislav попытался. вообще, в 90% случаев не угадывает никто. тут больше, наверное, про вкусовые нотки совпадение с ростером – тут полегче угадывать

As much Today as in 2011, when it was a simple coffee cart stationed at markets around the busy city of London, Nomad Coffee’s values and goals remain the same: proximity, respect for the producer and careful attention to detail throughout the production chain.

Nomad later moved to Barcelona to open its first shop and help cultivate a taste for speciality coffee in the Catalan capital. Soon after, they opened their own open roastery and, still guided by the premise of bringing coffee closer to the public, they began to distribute their product and create a collaborative network of cafés, helping the project to grow on an international scale.

Nomad’s trademark is its roasting, which is why they want to have a hand in every stage of the production process. They travel to origin looking for the best beans and work side by side with importers and farmers. They roast their coffee at their headquarters, applying their own quality standards, which help them develop each bean to its full potential.

A team of baristas is responsible for extracting uniqueness and excellence from every coffee in each of Nomad’s shops.

Nomad Coffee

Well I've never had a coffee from Burundi. I was on the wrong continent but right process. Didn't get those citrus notes either. I really picked up a chocolate caramel sweetness. No worries though this was a lovely cup of coffee 🙂

F.BU.GAH Gahahe

4.3

F.BU.GAH Gahahe

4.3

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