The coffee story

Name: Gasharu CWS
Location: Macuba Sector, Nyamasheke district, Western Province 
Foundation year: 2014
Manager: Valentin Kimenyi
Number of farmers: 1650
Production: Up to 8 containers
Processing methods: Natural, Washed, Honey and Anaerobic experiments 
Altitude of the farms: 1600 - 2100 masl
Altitude of the CWS: 1670 masl 
Average yearly rainfall: 1300-1400 mm
Soil: Acidic Soil
Projects: Support farmers in organizing as cooperatives and train them in governance and finances so that they can have savings for the future

Our uniforms showcase the brands of our coffees


About Impano
Most communities across the world have benefited from the natural resources around them to create generational wealth. However, despite being the community that produces more coffee in Rwanda, the Nyamasheke District still ranks amongst the poorest and most affected by malnutrition nationwide. Impano (Gift) experimental coffee carries the idea that coffee is a gift that can transform our community. 

This anaerobic coffee is carefully fermented for about 100 hours to ensure a taste that makes it worth a gift for a coffee lover. It suits diverse preferences with a memorable flavour. We hope that a cup of this coffee can evoke the power to connect coffee lovers and our producers’ community, transforming the drinking experience and the growers' lives. 
 
“Coffee for our community is more than just beans. For a long time, coffee has been a reason for people to spend time together, for a family to go out and meet up with others after selling their coffee because they have some money to afford a drink and food at a restaurant. Particularly the famous “Igisafuriya” or “brochettes”. These are all values that people who are not from the community would not necessarily understand or would not care about. Having grown up with many farmers in the community, my family values what coffee means to the quality of life of the community and to the social cohesion that is essential for any society.”

The process

When the cherries are received at the washing station they are sorted and floated to ensure consistent and good density beans are separated from the others. Then, the beans undergo a 100-hours anaerobic fermentation process and an intense sorting at the pre-drying tables. They are later dried on the raised African beds for 20-30 days. Once dried, the coffee is well kept and stored in good conditions before being hulled and sorted by well-trained women and then packed in GrainPro and Jute bags for export.
RW-13-202102 Past harvest

Gift - Impano Anaerobic Micro-lot - Gasharu CWS - Nyamasheke - Western Province

  • $9.25 USD / kg FOB Conventional (no certification)
Origin
Rwanda
Variety
Bourbon
Process type
Anaerobic fermentation
Altitude range
1800m - 2110m
Harvest period
February, 2021 - July, 2021
Algrano's cupping score (SCA)
88.0 points
There are no shared shipments for this coffee
For large orders, you can request a shipment and we would be happy to organise a custom shipment for you
Order free sample
Sold out
  • Samples are unavailable
  • Shared shipments unavailable
  • Custom shipments unavailable
  • Doorstep delivery unavailable
    We are unable to arrange delivery to your roastery
Gasharu Coffee
Produced & offered by Gasharu Coffee
  • Rwanda
  • Washing station
  • 77 sales on Algrano
  • 2 Average orders per roaster
  • 39 Roaster relationships
  • Seller relationships with Roasters in

"I drank so much coffee, good and bad, in the 18 years working in the industry, and I can legit say the coffee from Gasharu is the best Rwandan I have ever tasted. I can’t wait to get my hands on the next crop."

Daniel Horbat, Sumo Coffee Roasters

"If you look for Rwandan coffees that carry distinctive value and taste great go for Gasharu Coffee. Valentin is very innovative and passionate. Coffees that he produces are often from experimental processing, which makes them unique in terms of their profiles and quality. Gasharu coffees were extremely popular with our customers who loved them for their distinct, complex taste. We admire Valentin's coffee story, the way he reached the place where he is now and the way he works with local community. Valentin is highly professional, always there to answer your questions and share information, great to work with. "

Katarzyna Sadowska, Good Coffee Micro Roasters
Trusted by
Langøra Kaffebrenneri
Coffee Story
Sumo Coffee Roasters
Pennine Tea and Coffee Ltd
Concept Coffee Roasters
Good Coffee Micro Roasters

Young producer, innovative, driven by quality

The story of Gasharu Coffee goes back to 1976 when 17 years-old Celestin Rumenerangabo, my father, planted his first coffee trees in Nyamasheke. A farmer and buyer of cherries, he grew the business to what it is today. We now have 2 washing stations, Gasharu and Muhororo, and can export beans from nearly 1650 farmers directly. Over the last 43 years, we’ve maintained an unwavering dedication to making the highest-quality coffee we can. Coffee has been critical to rebuilding our community after the 1994 Tutsi Genocide and it remains an important part of our culture and ways. With local businesses being taken over by large multinational companies, we are aware that we have to make Gasharu Coffee more resilient. We have improved our sourcing and processing methods, encouraging curiosity about innovative ideas to take coffee to the next level, producing naturals, honeys and experiments. Our coffee grows at an altitude of 1580-2100 masl and has proven to yield a fine and flavoursome cup.

Translate

The coffee story

Name: Gasharu CWS
Location: Macuba Sector, Nyamasheke district, Western Province 
Foundation year: 2014
Manager: Valentin Kimenyi
Number of farmers: 1650
Production: Up to 8 containers
Processing methods: Natural, Washed, Honey and Anaerobic experiments 
Altitude of the farms: 1600 - 2100 masl
Altitude of the CWS: 1670 masl 
Average yearly rainfall: 1300-1400 mm
Soil: Acidic Soil
Projects: Support farmers in organizing as cooperatives and train them in governance and finances so that they can have savings for the future

Our uniforms showcase the brands of our coffees


About Impano
Most communities across the world have benefited from the natural resources around them to create generational wealth. However, despite being the community that produces more coffee in Rwanda, the Nyamasheke District still ranks amongst the poorest and most affected by malnutrition nationwide. Impano (Gift) experimental coffee carries the idea that coffee is a gift that can transform our community. 

This anaerobic coffee is carefully fermented for about 100 hours to ensure a taste that makes it worth a gift for a coffee lover. It suits diverse preferences with a memorable flavour. We hope that a cup of this coffee can evoke the power to connect coffee lovers and our producers’ community, transforming the drinking experience and the growers' lives. 
 
“Coffee for our community is more than just beans. For a long time, coffee has been a reason for people to spend time together, for a family to go out and meet up with others after selling their coffee because they have some money to afford a drink and food at a restaurant. Particularly the famous “Igisafuriya” or “brochettes”. These are all values that people who are not from the community would not necessarily understand or would not care about. Having grown up with many farmers in the community, my family values what coffee means to the quality of life of the community and to the social cohesion that is essential for any society.”

The process

When the cherries are received at the washing station they are sorted and floated to ensure consistent and good density beans are separated from the others. Then, the beans undergo a 100-hours anaerobic fermentation process and an intense sorting at the pre-drying tables. They are later dried on the raised African beds for 20-30 days. Once dried, the coffee is well kept and stored in good conditions before being hulled and sorted by well-trained women and then packed in GrainPro and Jute bags for export.
Coffee Quality Evaluation
Algrano
Algrano
Cupped: June, 2021
Gasharu Coffee
Seller (Pending)
Cupped: N/A
SCA Score
Algrano
88.0
Seller (Pending)
87.0
Key flavor notes
Algrano
Pineapple, Melon, Rummy, Tropical fruit, Coconut, Cherry, Papaya
Seller (Pending)
Dark chocolate, Honey, Winey, Floral, Fruity, Complex
Quality comment
Algrano
Super sweet, with beautiful smooth body, honey like. Medium malic acidity, well integrating together with fruity and tropical flavours and lingering finish. Sparkling and refreshing, suitable for powerful but still elegant filter.
Seller (Pending)
-
Sensorial radar

FAQ


Shipping
Once the ordering period ends we will consolidate all coffees in a shared container. During transport, your coffee is fully insured. We will keep you informed about the shipment status.

Upon arrival of the coffee at the warehouse, you can choose between 2 delivery modes:

  • Doorstep delivery: We will take care of transport to your roastery. We will provide your coffee fully insured until it is ready for unloading from the truck at your roastery.
  • EXW (ex. warehouse) means that we will provide the coffee ready for pick-up at the terminal of the warehouse. You are responsible for organising transport and insurance from the warehouse to your roastery.

Currently, we can deliver coffee anywhere in Europe, except Hungary. For all European buyers, the coffee will be provided custom cleared in any case. Roasters in Switzerland choosing EXW will be responsible for customs clearance.

Currencies
When calculating price, you can select your preferred currency: USD, CHF, EUR, or GBP.

2 payment methods are accepted on Algrano:

1. Buy now, pay later
Pay your coffee after its delivered in Europe. This option generates an additional fee, displayed in the shopping cart.

3. Pay 10 days after placing the order
We will send you a 10 day invoice straight after you placed your order.