Gasharu CWS 9 pictures
Found on the shores of Lake Kivu, and a stone’s throw from Nyungwe National Park, the 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.
Washed lots 4 pictures
The coffee season in Rwanda runs from February to July. Every year, Gasharu coffee employs 120-150 local with the majority being women. After arriving at the washing station, cherries are floated and pulped, using a McKinnon disc pulper. After this pulping stage, the coffee in parchment undergoes a dry fermentation for 16 - 18 hours before the remaining mucilage is washed off. The mucilage removal is followed by soaking, grading by coffee density before sorting.
Naturals 6 pictures
Here, the main coffee variety is Bourbon. We mainly have Red Bourbon and some derivatives like Jackson and BM and they are all mixed. In Rwanda, 98% is Arabica and 2% Robusta and this is only produced by one region between North and South of Rwanda. The flavours are of orange, berries, complex fruits with a floral and fruity aroma, malic acidity and smooth body.
Gasharu coffee 19 pictures
Gasharu coffee station processing activities