RWANDA ​GISHEKE LOT 1

General Information

Origin: Rwanda
Region: Western Province
District: Nyamasheke
Washing Station: Gisheke
Farmers: 628 active members
Cultivar: 100% Red Bourbon
Altitude: 1650 - 1850 masl
Process: Fully washed with double fermentation
Harvest: April - June 2020
USD per Kg of Cherry: 0.33 USD/Kg
Screen | Moisture | Density: 15+ | 9.97 | 0.697 g/ml
Packaging: 60 Kg + GrainPro
Score: 85+
Notes: Orange, dark chocolate, floral, cloves
Ikawa profile: KSC basic profile 50g #2 (v.3)

TRACEABILITY

The Gisheke Wash Station (CWS) is Rwanda's hidden gem. When Muraho bought Gisheke in September 2017, it was in bad shape. Between February and April 2018, it underwent a major structural change to become what it is today: a truly impressive and idyllic station for processing the best specialty coffees.

What makes Gisheke so special is that it is literally nestled between two steep hills that point directly towards Lake Kivu, the beautiful island of Idjwi, and also its western neighbor, the Democratic Republic of the Congo (DRC). The island of Idjwi is the second largest inland island in Africa. This configuration makes the wind flow through the station ideal for processing and drying high-quality coffees.

The only way to get to Gisheke is to hop on a local boat and cruise on Lake Kivu. Apart from Idjwi Island and the Democratic Republic of the Congo, there are also Mushungwe Island and its two smaller sister islands. All the coffees produced on these islands are delivered by ship and processed in Gisheke. About 40% of the coffees processed in Gisheke come from Mushungwe Island.

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.

Today approximately 420,000 people are directly or indirectly related to the coffee industry. The 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.​

PROCESSING

Once delivered to the washing station, the cherries are visually inspected and graded by gravity for the first time, using a bucket or a tank full of water, to remove floaters and ensure that only mature cherries are processed. Then they will go through the mechanical pulper, usually in the early afternoon. After pulping, they will be sorted by density into two or three categories, each category going to a different fermentation tank. 

After pulping, coffee is dry-fermented for 12-24 hours. Then, it is washed and graded again by gravity using the washing channels (the heavier beans will sink). Later, it will go into soaking, which is a wet-fermentation in a tub or tank with clean water for another 24-48 hours. 

Then the coffee, will pass to shaded African beds, where usually women, will remove defects by hand when the parchment is still wet, this way defects are easier to detect, and also, coffee will begin slowly and gently the drying stage.

Once the defects have been removed, the parchment is transferred to the raised beds under the African sun for about two to three weeks. During this period, the parchment is constantly moved several times a day to ensure an even drying.

Finally, when the coffee reach between 11% moisture content, will be stored in parchment, separated and labeled carefully. When ready for export, the parchment will be transported to Kigali for milling, packing and loaded in the container.​

HAND SORTING THE POTATO DEFECT

GISHEKE cws LOCATION
CONTACT
 green@coffeekilimanjaro.com
​ +36 30 871 4734
WHERE WE ARE
Barcelona, Spain
Santiago, Chile
​Budapest, Hungary