RWANDA ​GASHARU NATURAL

General Information

Origin:   Rwanda
Region: Western Province
District: Nyamasheke
Washing Station: Gasharu Washing Station
Farmers: 1650 active members (660 female, 990 male)
Cultivar:  100% Red Bourbon
Altitude: 1600-2100 masl
Process:  Natural
Harvest:  June 2024
Cherry Price | FOB Price: 4.66 USD/kg | 7.9 USD/Kg
Screen | Moisture | Density: 15+ | 10.8% | 0.70 g/ml
Packaging: 30 Kg + GrainPro
Score: 85.3
Notes: Whiskey, strawberry, honey, red grape

TRACEABILITY

The coffee plantations nestled in the Gasharu area are uniquely advantaged by their proximity to Nyungwe National Park, a rich ecosystem that significantly contributes to the region's abundant rainfall. This natural environment leads to the cultivation of coffee cherries that are particularly juicy and imbued with fruity flavours, making them highly desirable among coffee connoisseurs. 

The cherries harvested for this specific lot are selectively picked from plantations located at impressive altitudes, ranging between 1,600 and 2,100 meters. This elevation not only influences the flavour profile of the coffee but also contributes to the development of complex acidity and distinct aromatics. 

Upon arrival at the washing station, the cherries undergo an initial sorting process where they are carefully floated in water. This method effectively differentiates the consistently dense and ripe beans from lighter, underdeveloped ones. Following this sorting, the beans are subjected to rigorous hand-sorting on pre-drying tables, where meticulous attention is given to ensure that only the highest quality beans proceed to the drying stage.

For the drying process, the sorted beans are laid out on elevated African beds, which allows for optimal air circulation and even drying. This stage is critical and takes place over a period of 25 to 30 days, during which the beans gradually lose moisture, concentrating their flavors and enhancing their quality.

After achieving the desired dryness, the coffee beans are stored under optimal conditions to maintain their quality before they are hulled. This crucial step is executed with precision, following which the beans undergo another round of sorting. Well-trained women, often from the local community, take on this sorting task, ensuring that only the finest beans are selected for exportation.

Finally, the coffee is meticulously packed in protective GrainPro and jute bags, which help to preserve its unique characteristics during transport. The entire process is not only focused on quality but also serves as a source of income for local farmers, especially the women who participate in sorting at the washing station. Their involvement not only enhances the quality of the coffee but also empowers them economically, creating a positive impact on the community.

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
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+34 675 608 692
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