Gasharu

ORIGIN

Rwanda benefits from ideal coffee growing conditions that include high altitudes, regular rainfall, volcanic soils with good organic structure and an abundance of the classic arabica variety, Red Bourbon. A large majority of Rwandan coffee is cultivated by smallholder producers who intercrop and grow their coffee on parcels of land often not much larger than just one hectare per family. Coffee is grown in most parts of the country, especially along Lake Kivu and in the southern province.

Coffee is one of the major export commodities for Rwanda, accounting for more than 40% of the total value of agricultural exports of the country, with approximately 420,000 people directly or indirectly involved. In addition, coffee cultivation also contributes to the reconciliation of the two main ethnic groups, Hutus and Tutsis, who are now working together shoulder-to-shoulder, to produce more and higher quality coffee.

PRODUCER

The Gasharu Coffee Washing Station in Nyamasheke, Western Province, is recognized for its high-quality processing and plays a crucial role in the local coffee industry. It operates as a cooperative, enabling smallholder producers to unite as a community through a shared sense of purpose. The washing station provides its members with access to essential resources and infrastructure that enhances the quality of the cooperative’s coffee production.

Gasharu’s anaerobic fermentation is an innovative technique that enhances the flavour potential of the green coffee. In this method, ripe coffee cherries are fermented in sealed plastic tanks for over 100 hours in an oxygen-free environment, allowing natural microorganisms to break down sugars in unique ways before being sun dried on riased African beds. The extended fermentation period results in more complex and distinctive flavours, often imparting sought-after fruity, wine-like, or even lactic notes in the cup.

While most traditional fermentation methods take between 24 to 72 hours before drying, the 100-hour anaerobic fermentation process experimented by Gasharu develops new and exciting taste proles that showcase the country’s rich terroir. This approach also adds value to Rwanda’s burgeoning specialty coffee industry, which is known for its high-altitude growing conditions and ideal climate for producing unique, high-quality coffee.

ROAST

Sourced through our friends at Kilimanjaro Specialty Coffees, we love this microlot of natural anaerobically-fermented Red Bourbon for its clarity and intense sweetness in the cup. Since anaerobic coffees take on energy slightly differently in the roast, we have opted for a slower profile to allow for more time to breakdown the complex sugars in the roast. This approach helps to enhance the aromatics which reminds us of vanilla, complemented by lots of fructose sweetness. We also enjoy the creamy, white chocolate body that lingers-long in the aftertaste. Roasted for filter, this coffee is perfect for a range of brew methods which help to accentuate the different sensory attributes of this wonderfully complex coffee!