RWANDA ​GASHARU ANAEROBIC Washed

General Information

Origin:   Rwanda
Region: Western Province
District: Nyamasheke, Macuba Sector
Washing Station: Gasharu Washing Station
Farmers: 1650 active members (660 female, 990 male)
Cultivar:  100% Red Bourbon
Altitude: 1600-2100 masl
Process:  Anaerobic Washed
Harvest:   February–July 2026
Cherry Price | FOB Price: 5.00 USD/kg | 10.2 USD/Kg
Screen | Moisture | Density: 15+ | 10.8% | 0.70 g/ml
Packaging: 30 Kg + GrainPro
Score: 87
Notes: White Tea, Peach, Magnolia, Plum.

TRACEABILITY

Gasharu's anaerobic washed process combines traditional Rwandan coffee processing with controlled fermentation to create distinctive and expressive flavour profiles. Carefully selected coffee cherries undergo anaerobic fermentation in sealed tanks, where oxygen is excluded and natural microorganisms break down the sugars in the coffee fruit. This controlled environment encourages the development of complex fruity, floral and wine-like characteristics while maintaining the clarity and structure associated with washed coffees.
Following fermentation, the coffee cherries are pulped to remove the skin and fruit, and the parchment is thoroughly washed to remove any remaining mucilage. The clean parchment is then carefully dried on raised African beds, where it is regularly turned and monitored to ensure even drying. This combination of anaerobic fermentation and meticulous washing allows the coffee to retain its vibrant acidity, clean finish and distinctive aromatic complexity.
Gasharu Coffee Washing Station (CWS) plays an important role in producing high-quality specialty coffee in the Nyamasheke region. Working with local smallholder farmers, the station provides access to quality-focused processing, infrastructure and technical support. Through careful selection, controlled fermentation and rigorous post-harvest practices, Gasharu continues to showcase the exceptional potential of high-altitude Rwandan coffee.

HISTORY

When we talk about Rwanda, it is impossible not to mention the horrible genocide that occurred in 1994, which left almost 1 million dead. Despite that sinister past, today it is admirable to see how this small nation has risen from the darkest depths, to become one of the most prosperous and secure countries in all of Africa.

Currently, the coffee industry in Rwanda is at its peak and producing exceptional coffees. The road has clearly not been easy, but through the leadership of a commited government, educational projects and strategic planning, they have laid the solid foundation for this success.

Coffee is one of the major export commodities for Rwanda, accounting for more than 40% of the total value of agricultural exports of the country, with approximately 420,000 people are directly or indirectly related to the coffee industry. Prices of quality coffee are more stable than the prices of commercial coffee, which has improved the quality of life of many coffee farmers and their families. In addition, coffee also contributes to the reconciliation of the main ethnic groups: Hutus and Tutsis; as we have seen them working together, shoulder to shoulder, to produce more and better coffee.​

VARIETY

Today in the world of specialty coffee, Bourbon and Typica are the most important Arabica coffee varieties. Recent genetic studies have confirmed that Bourbon and Typica were the seeds brought from Ethiopia to Yemen, and from the latter they spread throughout the world, forming the basis of modern Arabica coffee cultivation.
 
It was the French who attempted to introduce coffee three times from Yemen to Bourbon Island (now La Réunion), in 1708, 1715 and 1718. Genetic studies have confirmed that only a small number of plants from the second introduction and some from the third introduction they were successful. Until the middle of the 19th century, Bourbon coffee did not leave the island.
 
French missionaries played an important role in spreading the Bourbons in Africa. In 1841, the first mission was established in La Réunion. From there, a mission was established in Zanzibar in 1859. From Zanzibar, a mission was established in 1862 at Bagamoyo (coast of Tanzania, then called Tanganyika), another at St. Augustine (Kikuyu, Kenya), and another in 1893 at Bura (Taita Hills, Kenya). Coffee seeds brought from La Reunion were planted in each of the missions.
 
In 1904, German missionaries brought coffee to Rwanda. The first coffee trees were planted in Mibirizi mission, Cyangugu province. It is this mission that gives the name to the first variety of Rwandan coffee, a natural mutation of the Bourbon variety. Gradually, coffee cultivation spread to Lake Kivu and later to the rest of Rwanda. In 1930, growing coffee became compulsory for many farmers in the country, replicating the colonial model that the Belgians had imposed on Burundi.

HAND SORTING THE POTATO DEFECT

GASHARU cws LOCATION
CONTACT
[email protected]
+34 675 608 692
WHERE WE ARE
Barcelona, Spain
Santiago, Chile
​Budapest, Hungary