Remarkable coffees begin their journey long before the first sip. At the farm, through the mills, transport, and into the hands of roasters.
Familiarize yourself with our studio and course offering by signing up for a complimentary drop-in class now. Donec id elit non mi porta gravida at eget metus sollicitudin condimentum egestas.
Each day these coffees are a joy to drink.
Coffee from Burundi this year has been incredibly good. Here at Still Vibrato we're proud to offer you this one from Kayanza, in the northern part of the country, from a mill named Gahahe.
Gahahe is a vibrant one, with extreme amounts of character. We think it tastes like a warm spicy cobbler, or maybe refreshing like a mandarin black licorice shakerato. Either way, we think you'll love it because we really do and we have high hopes that you will.
A little about 'Gahahe', it's the name of a coffee cherry collection site (aka washing station) for roughly 600 farmers in Kayanza. Farmers in this area grow mostly older 'bourbon' types, the original coffee cultivar introduced to the area in the 1930s by monks traveling from the island of Reunion (formerly know as Bourbon Island). Gahahe sits at just over 1800 meters above sea level and was built in the 1980s, a time when the world bank was investing heavily in the Burundi's coffee sector.
So now, thanks to a handful of monks and the World Bank, we have this amazingly gorgeous coffee that tastes otherworldly and good. Try some!
Treat yourself to the most lovely, Kercha Dubisa. We are extremely proud to offer you this delicately complex coffee from the Guji zone in southeastern Ethiopia. Kercha Dubisa has lingering notes of summer, with hints of jasmine and watermelon candy. You’ll immediately feel the sunshine on your face with this one!
Kercha Dubisa is very special to us for many reasons besides just taste. It was sourced through a wonderful importer of fine Ethiopian coffees called Dominion Trading located in Spokane, Washington. A great friend of ours who works with them has been spending months at a time in Ethiopia, dialing in the various processes that this coffee goes through before landing in the United States. With the help of processors Ashebir Haro and Tamrat Desta at the wet mill in Dubisa, this coffee was was meticulously cared for. We hope you will enjoy it as much as we do!
Variety: Heirloom Ethiopian
Process: Washed, Special Prep. Screen 15