Juicy and complex with notes of cranberry and toffee.


Producer: Valentin Kimenyi

Varietal: Bourbon

Process: Fully Washed

Region: Lake Kivu

Elevation: 1,800-2,000 MASL


Gasharu coffee farms and washing station are located on the shores of Lake Kivu and a stone’s throw from Rwanda Nyungwe National Park which is one of the largest montains 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.

Once the cherries are picked and brought to the washing stations, cherries are floated and pulped with a disc pulper. Parchment then goes into a dry fermentation for 12 to 14 hours before mucilage is washed off. Beans are graded by density in the grading channel with very clean water that separates them into three different qualities: Grade A, Grade B, Grade C. Coffee is then hand-sorted at the pre-drying tables and then dried on raised beds with a mesh bottom, allowing for more circulation of air. The coffee is air and sun-dried between 9 am and 3 pm depending on the sun’s intensity. The drying process takes 14 to 20 days depending on the weather. When dried, the coffee is well kept until it is hulled and sorted by experienced women and then packed in Grainpro and Jute bags for export. This lot is formed by Grade A coffee only.



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