RWANDA - GASHARU

Tasting Notes: Red Berries & Mango

Origin: Rwanda

Varietal: Bourbon

Process: Anaerobic fermentation

The story behind the cup...

Rwanda, Gasharu

This experimental lot is grown by smallholders in the Nyamasheke district, Rwanda. Plenty of rainfall and altitudes above 1700 masl provide the perfect environment for cultivating the highest quality coffee.Once collected, the coffee cherries are sorted and floated to ensure only the ripest cherries are used. What sets this coffee apart is that the beans are then put into tanks where they undergo 72 hours of anaerobic fermentation, adding complexity and sweetness. The coffee is then dried naturally on raised African beds for anywhere between 25 and 30 days. You can expect delicious notes of ripe red berries with a touch of tropical mango.