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Burundi Gaharo Natural

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  • Regular price $24.00
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    Burundi Gaharo Natural
    • Country: Burundi
    • Region: Muramvya
    • Producers: 322 Local small-holders
    • Washing Station: Bukeye
    • Altitude: 1900 MASL
    • Varietals: Bourbon
    • Harvest: Sept 2023
    • Processing: Natural; performed on raised beds
    • Roast for: Filter & Espresso
    Tasting Notes: Strawberry, grape & soft florals
    Roast to Order:
    • Roast: Every Tuesday
    • Dispatch: 1-3 days after roasting
    • Whole bean only
    Recommended Recipes:

    Espresso (1:3 ratio):
    In: 20 grams dry dose
    Out: 60 grams beverage weight output
    Time: Contact time of 30+ seconds

    Filter (1:17 ratio):
    In: 20 grams dry coffee
    Out: 330 grams brewing water
    Time: 2:30-2:45 minutes


    We have always followed the coffee from Long Miles closely, as we are a big fan of their work and the impact it makes to the sustainability of producing coffee. The largest positive impact is to the small-holder coffee farmers, because they make up the majority of the growers in Burundi. They can sell their coffee cherries for a much higher price when there is a facility that cares for and markets their coffee with greater transparency.

    This lot is from the farmers on the hill of Gaharo, and it is processed at the Bukeye Washing Station, the first washing station built by Long Miles. This natural-processed lot is a testament to the processing quality that is able to be achieved with a well-built and run washing station.

    Made of Many:

    Based in Stanmore in Sydney Inner West, Made of Many believes that people are the best versions of themselves when they pursue what they love. Their passion is to engage and captivate through the way they source and roast coffee.

    All of their coffees are sourced through importers they know and trust. They focus on sourcing coffees that have vivid varietal/origin characteristics. Their offerings reflect the current season of coffees from passionate producers.

    Made of Many is dedicated to the craft and is always looking for better ways to display the vivid character within a particular coffee and honour the passionate work that goes into growing it.

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