Godshot Espresso

The Duharanirikawa Cooperative, which means “protecting coffees of all kinds,” was founded in 2013 to serve as a central collection point for its members. This central location made it easier to transport cherries to the washing station and prevented theft during the weighing and payment processes. The cooperative was established with the aim of boosting coffee production and quality, which helped increase farmers’ incomes and improve their living conditions. This effort culminated in the construction of their own washing station in 2015. Additionally, that same year, Duharanirikawa joined the Union of Coffee Producers’ Cooperatives, called COCOCA, due to the exemplary services it provides to its members.

Bururi enjoys an ideal climate for coffee growing, with moderate temperatures, high altitude (often around 1500 to 2000 meters above sea level) and good rainfall. These conditions contribute to the production of coffee beans with lively acidity, complex aromas and distinctive flavors.

Bourbon is a tall variety characterized by relatively low production, susceptibility to major diseases, and excellent cup quality. Despite the challenges of low yields and high susceptibility to diseases, the consistent, high-quality cup results make Bourbon an immensely popular choice among roasters and consumers. Red Bourbon typically has a rounder body, as well as a sweet taste of red fruits and nuts.

Post-harvest processing is crucial for specialty coffee, and coffee from Bururi is known for its careful processing methods. This particular coffee has been washed, which can impact the clarity of flavors and aromatic complexity because the fruit is almost immediately removed from the bean and the coffee bean is dried on its own without the cherry membrane. Simply put, in a naturally processed coffee, you taste more of the process (drying the fruit), while in a washed coffee, you taste more of the bean.