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 
Cup profile: Fruits (plum, berries, green apple), chocolate, black tea, herbal, high sweetness, medium acidity, smooth 
[Selective picking at Nyamasheke]

About Gasharu CWS: Gasharu washing station is located near the Rwanda Congo Nile Mountain Chain. Nyungwe Forest National Park is one of the largest montane and most preserved montane rainforests in Central Africa, home to huge biodiversity, and an estimated 25% of Africa’s primates. This region’s elevation, soil, and climate are what coffee trees love best. No surprise then that some fantastic coffees come from our land, known for their round, complex profile packed with citrus and other fruits. 
The farms we work with are mainly older farms. The average age of trees is 20 years. We have a nursery to supply the coffee plants to our farmers and to create new farms. Our farmers prune the trees each year and they do stumping after 7 years. They fertilize the soil with nitrogen, phosphorus, potassium and organic compost.

Process: The coffee cherries collected at Gasharu washing station are grown at altitudes ranging from between 1700 and 2100 masl.  Once collected, the cherries are floated by water in the floating tanks before passing through a Mckinnon disc pulper and then transferred to fermentation tanks where they undergo 14 hours of dry fermentation. After this, the coffee is then sorted in density grading channels by enough clean water where we do separate coffees by three qualities:
1. Grade A (dense coffee which is of high quality)
2. Grade B (less dense coffee which is of medium quality )
3. Grade C (lower quality) 


Those different qualities are moved separately to be sorted again at the pre-drying tables and then transferred to raised African beds to dry for 16 to 20 days. When dried, these coffees are well kept and wait for time to be hulled and being sorted by experienced women before being packed in Grainpro and Jute bags for export. 

This lot is composed of Grade A only.

We avoid the feared potato defect by tirelessly sorting and floating the cherries after receiving them at the washing station and later the beans on the raised beds. 
“I watched my parents count kilos of cherries all my life. In my head, money always had an association with the weight of coffee. Knowing that my parents could do that business and at the same time help people with school fees for their kids or to pay their healthcare bills was what motivated me to pursue a career in agriculture and business”


[Me, Valentin Kimenyi]
RW-6-202004 Past harvest

Gasharu CWS FW Gr A1 - Nyamasheke - Western Province

  • $5.4911 USD / kg FOB Conventional (no certification)
Origin
Rwanda
Variety
Bourbon
Process type
Fully washed
Harvest period
April, 2020 - April, 2020
Algrano's cupping score (SCA)
85.25 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
Samples unavailable
Sold out
  • Samples are unavailable
  • Shared shipments unavailable
  • Custom shipments unavailable
  • Doorstep delivery unavailable
    We are unable to arrange delivery to your roastery
Produced & offered by Gasharu Coffee
  • Rwanda
  • Washing station
  • 75 sales on Algrano
  • 3 Average orders per roaster
  • 37 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
Trusted by
Langøra Kaffebrenneri
Coffee Story
Sumo Coffee Roasters
Pennine Tea and Coffee Ltd
Concept Coffee 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.

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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 
Cup profile: Fruits (plum, berries, green apple), chocolate, black tea, herbal, high sweetness, medium acidity, smooth 
[Selective picking at Nyamasheke]

About Gasharu CWS: Gasharu washing station is located near the Rwanda Congo Nile Mountain Chain. Nyungwe Forest National Park is one of the largest montane and most preserved montane rainforests in Central Africa, home to huge biodiversity, and an estimated 25% of Africa’s primates. This region’s elevation, soil, and climate are what coffee trees love best. No surprise then that some fantastic coffees come from our land, known for their round, complex profile packed with citrus and other fruits. 
The farms we work with are mainly older farms. The average age of trees is 20 years. We have a nursery to supply the coffee plants to our farmers and to create new farms. Our farmers prune the trees each year and they do stumping after 7 years. They fertilize the soil with nitrogen, phosphorus, potassium and organic compost.

Process: The coffee cherries collected at Gasharu washing station are grown at altitudes ranging from between 1700 and 2100 masl.  Once collected, the cherries are floated by water in the floating tanks before passing through a Mckinnon disc pulper and then transferred to fermentation tanks where they undergo 14 hours of dry fermentation. After this, the coffee is then sorted in density grading channels by enough clean water where we do separate coffees by three qualities:
1. Grade A (dense coffee which is of high quality)
2. Grade B (less dense coffee which is of medium quality )
3. Grade C (lower quality) 


Those different qualities are moved separately to be sorted again at the pre-drying tables and then transferred to raised African beds to dry for 16 to 20 days. When dried, these coffees are well kept and wait for time to be hulled and being sorted by experienced women before being packed in Grainpro and Jute bags for export. 

This lot is composed of Grade A only.

We avoid the feared potato defect by tirelessly sorting and floating the cherries after receiving them at the washing station and later the beans on the raised beds. 
“I watched my parents count kilos of cherries all my life. In my head, money always had an association with the weight of coffee. Knowing that my parents could do that business and at the same time help people with school fees for their kids or to pay their healthcare bills was what motivated me to pursue a career in agriculture and business”


[Me, Valentin Kimenyi]
Algrano
Algrano
Cupped: June, 2020
Gasharu Coffee
Seller (Pending)
Cupped: June, 2020
SCA Score
Algrano
85.25
Seller (Pending)
85.5
Key flavor notes
Algrano
Green apple, Plum, Black tea, Herbal, Greenish
Seller (Pending)
Floral, Apple, Citric, Grapefruit, Plum, Black tea
Quality comment
Algrano
Complex, with bright citric acidity and smooth body.
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.