Farm:   Gasharu Coffee
Region: Nyamasheke, Western Province
Variety: Red Bourbon
Process: Washed Anaerobic Experimental
Altitude: 1600 - 2.110 masl
Harvested: 2024/2025
 
Cupping notes: Clementines, plums, red grapes, raisins, cherries and black sugar.
 
Rooted in the lush, high-altitude hills of Nyamasheke, Western Province, Rwanda, Gasharu Coffee has been a beacon of speciality excellence since 1976. It all began when 17‑year‑old Celestin Rumenerangabo planted his first 380 coffee trees and built a farm that would grow into a community-focused, farmer-owned roasting and processing operation. Today, under the leadership of his son, Valentin Kimenyi, the project includes two washing stations - Gasharu and Muhororo -working with 1,650+ local farmers to cultivate both quality and sustainability.
 
Nestled near the shores of Lake Kivu and the biodiverse Nyungwe National Park, Gasharu enjoys volcanic soil, ideal elevation (1,600–2,100 masl), and a perfect microclimate for growing exceptional Red Bourbon coffee.
 
With a spirit of experimentation at their core, Gasharu’s team continually pursues innovative fermentation methods. This year’s 36‑hour wet anaerobic is the latest chapter in that journey. Freshly harvested cherries are carefully pulped, then sealed in anaerobic tanks for a full 36 hours, allowing the beans to absorb deep, nuanced fruity precursors. After fermentation, they are washed and meticulously dried on raised African beds, preserving clarity and structure.
 
This coffee is more than a pressing cup - it’s a message of community, quality, and forward-thinking craft. Gasharu Coffee isn’t just farming; it’s safeguarding rural livelihoods, championing local ownership, and ensuring that the benefits of excellence are shared widely.
 
Transparency.
What we paid:
-Coffee: 10.88€/Kg
-Shipping: 0.52€/Kg
-Packaging, labelling and sorting: 2€
Quantity bought: 180 Kg