Vibrant flavours of Rwanda in this naturally processed, anaerobic coffee, offering juicy notes of mango, orange, and chocolate.
The cherries are carefully fermented in an oxygen-free environment for 72 hours, enhancing the fruit-forward complexity. They are then slowly sun-dried for 30–40 days on raised African beds, where they’re hand-sorted to remove defects and turned regularly to ensure even drying. This process preserves the coffee’s clarity and sweetness, while protecting it from over-fermentation or mould—resulting in a clean, tropical cup with a silky finish.
Suitable for filter brew methods.
Varietal
Bourbon
Process
Natural Anaerobic
Altitude
1600 - 2100 masl
Location
Wimana, Nyamasheke-Gatare District, Western Province
Nestled along the scenic shores of Lake Kivu in Rwanda’s Nyamasheke-Gatare district. Gasharu partners with a network of 1,075 smallholder farmers from the surrounding region, located near the edge of the Nyungwe Forest National Park. One of Central Africa’s largest and most pristine mountain rainforests, renowned for its incredible biodiversity and home to 25% of Africa’s non-human primate species.
The Gasharu Coffee operation is led by Valentin Kamenyi, whose commitment to quality and community is at the heart of every cup.
