Burundi Gakenke – coffee from the Kayanza region
Burundi offers ideal conditions for coffee cultivation – high altitude, regular rainfall, and fertile soil. In the Gakenke area, in the Kayanza province, approximately 1,780 small farmers grow coffee, mostly on small family plots with the Red Bourbon variety. Each of them manages only a few hundred trees, yet thanks to careful hand harvesting and an emphasis on quality, very interesting lots are produced. The Gakenke washing station, established in 1991, is now one of the important processing centers in the region.
Upon delivery to the station, the cherries are first sorted and stripped of defective fruits. They are then depulped and fermented in water for 10-12 hours within a few hours. After fermentation, there is a thorough washing and sorting by density in channels, which ensures consistent quality. The coffee is then dried on elevated African beds for 2 to 3 weeks, during which it is regularly turned and protected from moisture. The result is clean coffee with notes of apple, citrus, and sweetness of chocolate, complemented by a delicate floral complexity.
Try our most popular beans.
Mia Coffee
Burundi, Gakenke
Juicy and harmonious espresso, 250g
Ethiopia, Uraga
Fresh and elegant filter, 250g
Colombia, Dulce MIsterio Geisha
Fresh and complex filter, 200g
Salvador, Los Angeles
Brew Bags, 7x12g
Brazil, Minas Gerais
Sweet and full-bodied espresso, 250g
Colombia, Suukala
Fruity and elegant espresso, 250g
Don't know how to prepare coffee? Check out our "Learn" section.
Espresso
The correct setting of espresso is an essential skill for every barista. The speed at which ground coffee dissolves in water significantly affects the taste of the final drink. The flavor of espresso depends on the amount of coffee used, the total weight of the drink, and the time it takes to prepare it. By using a simple ratio and a few steps, we can create a perfectly balanced and tasty espresso.
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Pour-Over
With a kettle, dripper, and filter, you can prepare coffee using the pour-over method, which guarantees a clean taste. This method is suitable for various types of coffee, but beans with a light to medium roast and gentle acidity shine the brightest. Among the most recognized pour-over techniques is the V60, which creates a clean flavor and pronounced aroma. This recipe is ideal for one serving of V60.
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French press
The French press is a simple and classic way to prepare coffee. Although it is not always sufficiently appreciated, it can yield great results when used correctly. The coffee grounds are fully immersed in hot water during preparation, which gives the drink an intense sweet flavor. You will especially appreciate this when adding milk, as the strength of the coffee remains intact. The French press is ideal for multiple people and naturally sweet coffees.
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AeroPress
AeroPress is an excellent coffee brewing device that uses high pressure for extraction and delivers a great cup. This means you can use espresso-roasted coffee as well as filter coffee. The AeroPress is a fun device that allows you to easily prepare a single cup of coffee – it is cleaner than a French press but richer in flavor than coffee brewed using the pour-over method.
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Cold Brew
The hot summer months are a great time to prepare our favorite cold brew. This coffee offers a naturally sweet and concentrated flavor, which can be tried with milk or just with ice for refreshment. We recommend coffee beans with a strong flavor and intense sweetness to make the cold brew full of taste. If you don't have a special container, you can prepare it like we do in a French press.
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Moka pot
The moka pot, invented in 1933 by Alfonso Bialetti, is an icon of Italian coffee culture, alongside the classic coffee maker. It is favored for its simple, quick process and the resulting full and sweet flavor. There are many different models, so it is important to adjust the recipe to the size of the pot. We use the standard three-cup version, and here is our method.
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