NOMAD's Burundi Gahahe is identified in Pull & Pour's guide as washed Red Bourbon from Kayanza, grown at approximately 1,800 meters. The source supplies a measured brewing sequence rather than a detailed sensory review, so no flavor score or firsthand tasting is added here.
Use an Orea with 15 grams of medium-fine coffee and 240 milliliters of water at 205°F/96.1°C. Begin at 0:00 with 60 grams, wetting the bed evenly and swirling gently. At 0:40, add 100 grams to reach 160. At 1:10, add the remaining 80 grams to reach 240 in a steady circular pour.
Level the bed with one gentle swirl and aim for drawdown by 2:10–2:30. Keep the brewer, filter and pouring routine consistent while assessing the cup. If the timing falls outside that window, consider the flavor and flow together before changing the grind. The recipe is specific to the cited guide, not a universal formula for all washed Burundi coffees.
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