Found on the shores of Lake Kivu, and a stone’s throw from Nyungwe National Park, the Gasharu washing station is located near the Rwanda Congo Nile Mountain Chain. Nyungwe Forest National Park is one of the largest montane and most preserved montane rainforests in Central Africa, home to huge biodiversity and an estimated 25% of Africa’s primates. This region’s elevation, soil, and climate are what coffee trees love best. No surprise then that some fantastic coffees come from our land, known for their round, complex profile packed with citrus and other fruits.
Coffee plantations in the Gasharu region benefit from their proximity to the continuous of Nyungwe National Park. They get a good amount of rainfall to make the cherries juicier and the coffee fruity.
The cherries selected for this lot are collected at altitudes between 1700 m and 2100 m. When they are received at the washing station they are sorted and floated to ensure consistent and good density beans are separated from the others. These beans undergo intense sorting at the pre-drying tables and are later dried on the raised African beds for 25-30 days. Once dried, the coffee is well kept and stored in good conditions before being hulled and sorted by well-trained women and then packed in GrainPro and Jute bags for export. The processing at the washing station is carried out by young coffee farmers and the sorting on tables by slightly older coffee farmers, mainly women, providing them with more income.
About this coffee
Cupping score: 86.75
Processing station: Gasharu cws
Producer: Valentin Kimenyi
Altitude: 1600 – 2100 MASL
Variety: red bourbon
One of the most culturally and genetically important C. arabica varieties in the world, known for excellent quality in the cup at the highest altitudes. Bourbon is valued for its complex acidity and wonderful balance. It often has a sweet quality and nice and crisp acidity but can present quite distinct flavours depending on where it is planted.
Natural sundried, also called “natural process” or “dry process,” means drying coffee cherries whole without the intervention of water or machines to remove any of the fruit. Prior to drying, the cherries are picked, floated in water, and sorted to remove any under-ripe or overripe fruit.