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Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

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Burundi Gahahe Natural

Regular price $ 19.00

Unit price per 

only -7 left in stock




A clean and fruit forward Burundi Natural with a smooth acidity and a distinctive spiced cinnamon note that is present in both the cup aroma and the finish.  Fruity and dessert like flavors of blueberry roll, fig jam, and berry tea.  Would make a fun single origin espresso!  


ORIGIN: Gaterama Village, Gitega, Burundi
VARIETY: Bourbon
PROCESS: Dry Process (Natural) / Raised Bed Sun-Dried
TASTING NOTES: Blueberry roll, fig jam, and berry tea

Farm Level

Gahahe Station: A Coffee Cherry Collection Site in Kayanza, Burundi

Location and Elevation:
Gahahe Station is a coffee cherry collection site located in Kayanza, Burundi's northern province that borders neighboring Rwanda. The station sits at just over 1800 meters above sea level.

Farmer Members and Cultivars:
Gahahe serves as a collection site for approximately 600 local farmers who are also cooperative members. These farmers primarily grow older bourbon types, the original coffee cultivar introduced to the area in the 1930s by Catholic monks traveling from the island of Reunion.

Cooperative Member Benefits:
As members of the cooperative, farmers are organized into small groups and receive various benefits, including:
1. Training in best agricultural practices
2. Seedlings to help increase coffee production
3. Access to the global specialty coffee market

Station History and Infrastructure:
Gahahe was built in the mid-1980s, during a time when the World Bank was heavily investing in Burundi's coffee sector. The station was designed to serve the surrounding coffee communities and is equipped with an eco-pulping Penagos for processing coffee cherry.

Management and Recent Developments:
In recent years, Gahahe has come under the direction of a Burundi coffee investment group. This group provides several benefits to the station and its members, such as:
1. Agronomical assistance to station members
2. Regular maintenance of washing station equipment and drying beds
3. Management teams who oversee coffee deliveries from cherry selection to keeping lots separated by quality tiers

The partnership with this investment group has led to significant success for Gahahe and other stations under their management. Several of these stations have achieved top placement in Burundi coffee competitions. Notably, Gahahe placed 4th in the 2015 Burundi Cup of Excellence and 7th the year prior.

Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
  • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
  • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
  • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
  • Delicious and freshly roasted Color Coffee
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:


In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.


We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email for more questions about this.

If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.


Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.


These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

In the meantime...go here: Pour Overs Aeropress to get some expert advice.


A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!
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