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Sehe Natural

Soft blackberry jam and heavy stone fruit are followed by a typically herbaceous Burundian finish.
  • This is the fifth time we have purchased from Salum Ramadhan mills in Burundi.
  • This coffee is a naturally processed coffee from the Sehe station.
  • Softer jammy characters with a rich butterscotch sweetness.
  • Whole Bean Coffee: 250g (8.8oz).
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:




Sehe Natural

The Sehe washing station is located in the province of Cibitoke, about 100 km west of the Kayanza, where the rest of Salum’s mills are concentrated. Cibitoke is located near the border with the Democratic Republic of Congo, while Kayanza lies to the northeast, nearer to Rwanda. The very high altitude here, around 2200 masl, create very slow maturing cherries rich in sugars and acidity. Salum’s stations have become known as pioneers of natural and honey processed coffees in Burundi, a country traditionally known for clean and bright washed coffees. Normally they produce natural coffees when the quality of cherry being delivered is high, as there are less opportunities for sorting during processing, and these coffees are expected to make up high-quality microlots. The separation and control we see throughout Salum’s operation is also obvious here. The incoming cherry is split into lots based on the hill on which it was grown, and these are kept separate and tracked through the entire process, creating many small and traceable day lots to cup. Coffees destined for natural processing are first painstakingly hand sorted, and floated to sort for density. Once the cherries begin to dry and blacken, it is very difficult to sort for defects, so it is vital that sorting is done to a high standard at this point. The coffee is initially dried in rather thin layers, to reach a lower moisture content quickly and avoid issues with mold and over-fermentation. Salum has found that this creates a brighter profile, maintaining more of the distinct Burundi character we know from the washed coffees. After this, the layers are built up slowly, and the coffees are turned often to aid even drying. This particular lot is a wilder take on a Burundi natural, with softer jammy and stone fruit character, and heavy rich butterscotch notes, while still holding onto some of the floral and herbaceous notes we recognise in Burundian coffees.

A difficult year in Burundi

2019 was a very difficult harvest across Burundi. Fortunately, the quality is as high as ever, and we hope that continuing to support our partners in the region can help them in providing some stability to the smallholder farmers that they serve. Burundian coffees are full of character, and can be incredibly diverse; innovative producers like Salum are only cementing this reputation with a focus on quality throughout the production process. We hope that you enjoy his team’s work. His to coffee Sehe and Mbirizi showcase very different and very delicious expressions of Burundian coffee. Read more about the situation in Burundi in our subscription post for Febuary.

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About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more


Wet Mill Sehe
Region Cibitoke
Altitude 2200 masl
Varietal Bourbon
Process Natural
Harvest June 2019


The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.





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