MORE ABOUT THIS COFFEE

Coffee origin: Macuba Sector, Nyamasheke District, Western Province
Altitude of The Farms: 1700 - 2100 MASL(Meters Above Sea Level)
Average Yearly Rainfall: 1300-1400 mm
Soil: Acidic Soil
Cupping notes: Cherry, Apple, Papaya, Apricot

How was this coffee prepared?

The coffee cherries collected at Gasharu coffee station are grown at altitudes ranging between 1700 and 2100 masl. Once collected, the cherries are floated and sorted before passing through a Mckinnon disc pulper. They are then spread out for drying without any washing, leaving part of the pulp around the seeds. We spread the coffee beans thinly on special drying beds and turn them after every hour during 10-15 days so they dry with the needed stability. The result is usually a coffee with fine and elegant attributes associated with the high-end washed coffees coupled up with substantial fruit and body sweetness of the natural coffees.

At the mill, once dried, the coffee is well kept and stored in good conditions before being hulled and sorted by well-trained staff at Gasharu coffee mostly women. The coffee beans are then packed in GrainPro and Jute bags for export. These bags ensure optimal quality despite the long journey from Rwanda to Baltimore that takes over 2 months on the tracks and international waters.

At the roastery in Baltimore, this coffee is roasted and profiled before packaging to make them ready for coffee lovers.

Honey Natural Process