49th Parallel Coffee Roasters
Burundi Gahahe Espresso

Roaster Location: Flag of Canada Vancouver

4.60(5)

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Roast Level: Light
Bean Source Country: Burundi
Bean Source Region: Kayanza
Varietal: Red Bourbon
Process: Washed
Espresso

Producer: Local Smallholders
Elevation: 1805 m.a.s.l

From the roaster:

The Gahahe Washing Station, situated in the Kayanza commune of Burundi's Kayanza province, was established in 1989 at an elevation of 1,805 meters. Its name, 'Gahahe,' originates from the igihahe trees that used to thrive in this area. These trees, resembling cacti with round, balloon-like branches, are commonly known in English as the 'Candelabra Tree.' The abundance of these trees led to the Kirundi expression “kubavomere batumisha,” describing the land as 'always covered in green.'

This washing station gathers cherries from more than 1,250 local coffee farmers residing across 16 neighboring collines. During the harvest season, Gahahe processes over 600 tons of coffee. Gahahe has consistently performed well in numerous Cup of Excellence competitions in recent years, further enhancing its reputation and quality.

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Traits: hibiscus cherry cola baked apple

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Reviews(5)

4.60(5)

5 ratings
Ratings here are based on aggregated user reviews of individual roasts from 49th Parallel Coffee Roasters.
5 star
40%
4 star
60%
3 star
0%
2 star
0%
1 star
0%

Latest Reviews and Tasting Notes

  • Avatar
    Lori S

    20 roasts rated, avg score of 4.63

    5.00 - Average

    Another great one!
    1 year ago · See more from Lori
  • Avatar
    Victoria S-C

    531 roasts rated, avg score of 4.31

    4.50 - Average

    This one is really good, but maybe unfair to compare to their amazing Epic espresso that we've been drinking!
    1 year ago · See more from Victoria
  • Avatar
    Theo Chan, Managing Editor

    1347 roasts rated, avg score of 4.29

    5.00 - Average

    4.50 - Aroma

    4.50 - Value

    5.00 - Finish

    5.00 - Flavor

    5.00 - Acidity

    5.00 - Balance

    I think after fidgeting with a little its 5 stars. Maybe 4.8, ha ha. In the light roast espresso Ive been giving 5s Ive been looking for a bit longer l, more complex finish. My first pulls with this espresso were good but not amazing. The lattes were very good. I like it best as a lungo. There you still get a massive crema and the lime/hibiscus notes really come out. Any way you crunch it you get dark chocolate, the expensive kind with little sugar. Great mouthfeel and crema.

    Cupping Method:Lungo and espresso on my A53 Spaziale. Best result was a lungo at 95 C (pictured).

    Traits: dark chocolate hibiscus limeade
    1 year ago · See more from Theo
  • Avatar
    Emily Schadler

    93 roasts rated, avg score of 4.24

    4.00 - Average

    4.00 - Aroma

    4.00 - Finish

    4.00 - Flavor

    4.00 - Acidity

    4.00 - Balance

    This cup had a really distinct tart, floral flavor to start and then mellowed out toward the end of the sip. We also made it as a Vietnamese drip which accentuated the tartness. A fun cup to enjoy!
    1 year ago · See more from Emily
  • Avatar
    Scott Greenaway

    164 roasts rated, avg score of 4.26

    4.50 - Average

    4.00 - Aroma

    4.00 - Finish

    4.50 - Flavor

    5.00 - Acidity

    4.50 - Balance

    A very nice, tart espresso! It has a full, balanced flavor with a nice acidity.

    Cupping Method:Moka pot espresso

    1 year ago · See more from Scott

More Details

Roast Level: Light
Light roast coffee is a delicately roasted coffee that retains more of the beans' natural flavors and characteristics. Light-roasted coffees have bright acidity, complex fruit, and floral notes. Light roast coffee does not have less caffeine than darker roasts because caffeine levels remain stable during roasting.
Bean Source Country: Burundi
Burundi is a small landlocked East African nation. Grown predominantly on the high-altitude slopes of the country's mountainous regions, Burundi coffee benefits from rich volcanic soils and favorable climate conditions, which impart a vibrant acidity and pronounced fruitiness to the beans. Burundian coffee often has nuanced notes of red fruit, such as cherry, currant, and raspberry, while lending it a delicate floral undertone. This harmonious blend of flavors is further complemented by a medium body, crisp citrus brightness, and a lingering sweet finish, making Burundian coffee a sought-after (and sometimes hard-to-find) treasure in specialty coffees.
Bean Source Region: Kayanza
The Kayanza region in Burundi is one of the prime coffee-growing areas in the country, situated at elevations ranging from 1,700 to 2,200 meters above sea level. This region enjoys a temperate tropical highland climate, characterized by well-distributed rainfall and moderate temperatures, providing ideal conditions for cultivating Arabica coffee beans. The area's fertile volcanic soil, enriched with essential nutrients, contributes to the unique flavor profile of Kayanza coffee, which is often described as bright and complex, featuring floral and fruity notes along with a full-bodied richness. Smallholder farmers dominate the landscape, often working collectively in cooperatives to improve production quality and sustainability. The coffees from this region have increasingly gained international acclaim, participating and excelling in various specialty coffee competitions.
Espresso
Espresso is a concentrated coffee beverage brewed by forcing hot water through finely-ground coffee beans under high pressure. It is characterized by its rich flavor and distinctive crema—the creamy layer that forms on top of the extracted process. When evaluating espresso, coffee experts often focus on key tasting characteristics such as aroma, flavor, body, and aftertaste. Aroma refers to the fragrant smells released during brewing, while flavor encompasses the coffee's overall taste profile, including notes of sweetness, bitterness, acidity, and richness. Body refers to the coffee's texture or mouthfeel, with descriptors like full-bodied, medium-bodied, or light-bodied. Aftertaste, or the finish, pertains to the lingering flavors and sensations experienced after swallowing the coffee. A well-prepared espresso is prized for its balance and complexity, combining these sensory attributes into a harmonious whole.

Best Rated Roasts of 49th Parallel Coffee Roasters

49th Parallel Coffee Roasters is a coffee roaster from Vancouver, Canada. We have 15 cataloged roasts with 11 total reviews with a score of 4.80.

International Rank: #16 out of 1028
Ranking is based on a combination of reviews and popularity on CoffeeRoast.com

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