Gitwe

LIGHT UP YOUR PALATE WITH THIS SWEET COFFEE FROM BURUNDI

2000 farmers produce coffee on Gitwe Hill in the Kayanza Province of Northern Burundi, next to the Heza Washing Station. This Bourbon coffee grows on cool, remote slopes shaded by fig trees with elevations between 1900-2100 meters. The soil is so rich here that farmers are also able to grow onions, sweet potatoes, maize, banana, cassava, beans, and cabbage. Before processing, farmers float and hand sort the cherry, then use a double fermentation process which includes 12 hours of dry fermentation as well as 24 hours of wet fermentation. Using traditional techniques, a team will clean the parchment to remove any remaining mucilage. After more cleaning and sorting it will dry on raised beds for 16-20 days. This is the third time Gitwe has been on Madcap’s menu since 2018, and this year’s harvest is as vibrant and electric as ever. We found juicy notes of mango and lemongrass on the cupping table, balanced by honey-like sweetness and a creamy body.