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Nyagashiha washing station, managed by Jean-Baptiste Bigirimana, oversees 1,172 farmers producing 400MT of coffee annually in a region with a temperate climate that enhances cup complexity. Part of the Akawa project, the station supports farmers through initiatives like coffee nurseries, water access improvements, and goat distribution for soil fertility.
This attention to detail creates incredible complexity, cleanliness, and consistency in the cup, with tasting notes of dried apricot, honey, lime, and mango with a balanced acidity.
SUITABLE FOR:
Stovetop
Espresso
Plunger
Aeropress
Nyagashiha (pronounced NIA-GASH-IYA) meaning comes from the historical tree variety that once grew in the region. Nyagashiha washing station is located 86km south of the capital Bujumbura. It is surrounded by steep valleys where most of the land is used by farmer/family communities who not only grow coffee but also fruit and vegetables. Jean-Baptiste Bigirimana is the manager who oversees the 1,172 farmers who produce roughly 400MT of exportable green coffee per harvest. The region has a temperate year-round average of 18 degrees, which allows the cherries to develop slowly, creating greater complexity in the cup.
At the washing station, producers bring red ripe cherries the same day they’re picked. The cherry is then floated in small tanks of water to eliminate any defective beans (floaters) before pulping is carried out. Soaking and washing in clean water sourced from mostly mountain streams, the beans must then go directly under the pre-drying area. This process further sorts out any immature, yellow, or damaged coffee beans, as good and defective parchment can look the same under the sun's rays. Finally, the washed and sorted coffee is moved to drying beds for an average of 2 weeks until the desired moisture content is reached.
The Nyagashiha washing station is one of many wet mills that form the Akawa project, a joint venture between Burundian coffee company Succam and coffee exporter, Supremo. The Akawa project was created to help farmers escape the cycle of poverty in a sustainable and equitable way. The sub projects of Akawa include:
Jean-Baptiste insists on rigorous double sorting of all lots that pass through the mill. His hard work recently became officially recognised when the washing station placed in the top 20 of Cup of Excellence - 2019. This attention to detail creates incredible complexity, cleanliness and consistency in the cup, with tasting notes of dried apricot, honey, lime & mango.
Burundi Nyagashiha 100%
Natural - Red bourbon varietal grown at an altitude of 1530 masl in Burundi’s Rumonge province.
DRIED APRICOT, HONEY, LIME, MANGO
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.
Espresso
1 – 2 cups daily
250g per week
2 – 4 cups daily
500g per week
6 – 8 cups daily
1kg per week
Note – These guidelines use an estimate of 16–21 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through hello@padrecoffee.com.au and we’ll guide you along through the coffee journey.
Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community.
We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.