Disponível para lançamento em No prazo de 1 semana
Café armazenado em Bury St Edmunds, Reino Unido
Seu café está totalmente coberto por seguro durante o transporte
Saiba mais
Embarcando
Durante o transporte da origem para o armazém e enquanto armazenado, seu café é totalmente coberto pelo seguro da Algrano. Caso aconteça algo, nós lidamos com o assunto.
Para o transporte rodoviário para a torrefação, você pode escolher 2 opções de entrega:
** Entrega porta-a-porta (DDP):** nós organizamos do transporte rodoviário até você. Compararemos preços e organizaremos os detalhes da retirada. Seguro de transporte e reivindicações são totalmente cobertos pela Algrano. Você não precisa se preocupar com nada!
Retirada do armazém (FCA): você terá que organizar o transporte, e terá que informar seu transportador de acordo. Você deve organizar o seguro, e em caso de danos devido ao transporte, apresentar reivindicações ao seu transportador.
Para os compradores na UE, Suíça e Reino Unido, o café será fornecido desalfandegado (taxas alfandegárias pagas). Em caso de entrega intracomunitária, você terá que comunicar a compra de acordo com os regulamentos locais do IVA.
Podemos fornecer transporte para torrefações na Noruega, Islândia e Liechtenstein, mas não podemos importar no país. Neste caso, você terá que registar a importação.
Para os compradores nos EUA, providenciamos desalfandegamento.
Morango, Chocolate ao leite, Fruta com caroço,
Fruta cítrica, Floral, Especiarias de vinho quente
Vendedor (Pendente)
Frutas vermelhas maduras, Canela, Torta de maçã,
Cacao nibs, Pão de gengibre, Fruta tropical
Comentário de qualidade
Algrano
Notes of fresh strawberry, stone fruit, milk chocolate, together with floral touch and citrus fruit. Rather light, with citrusy acidity, medium smooth body and pleasant milk chocolate finish with mulling spices finish.
Custos de financiamento vigoram até que o café seja liberado.
A história do café
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: Gingerbread, cinnamon, apple pie, ripe red fruit (hint of tropical fruits), cacao nibs with high sweetness, smooth body and rum-like aftertaste
Sorting cherries after delivery
About Gasharu CWS: Coffee plantations in the Gasharu region benefit from their proximity to the continuous of Nyungwe National Park. They get a good amount of rainfall to make the cherries juicier and the coffee fruity.
Throughout the year, Gasharu Coffee holds small group meetings with coffee farmers to catch up on life, discuss the challenges in farming and to discuss opportunities. Though my father and owner of the company Celestin is not an agronomist, he has always received calls from coffee farmers to advise on farming and processing due to his experience in farming. Today I am giving farming advice too. I am one of his nine sons and I have both farming experience and academic training as an agronomist. I provide more scientific-based farming and harvesting guidance whenever needed.
“The 1994 genocide against the Tutsis that got nearly 1,000,000 Tutsis killed and many people fleeing the country was a tragic experience and devastating for my family. Many local partners were killed, others fled the country and my family left Rwanda and spent four years at Ijwi Island in the Lake Kivu, a part that belongs to the Democratic Republic of Congo and is the second-largest inland island in Africa. In 1998, my parents Marie and Celestin with their six children returned to Rwanda and restarted the business from zero. The coffee farms were intact but getting started again was extremely difficult, having lost the majority of our partners, no cash in hand and with my grandmother no longer in good health...”
Not many Rwandese people drink coffee, but we always enjoy a cup at the washing station
O processamento
The cherries selected for this lot are collected at altitudes between 1700 m and 2100 m. When they are received at the washing station they are sorted and floated to ensure consistent and good density beans are separated from the others. These beans undergo intense sorting at the pre-drying tables and are later dried on the raised African beds for 25-30 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.
The processing at the washing station is carried out by young coffee farmers and the sorting on tables by slightly older coffee farmers, mainly women, providing them with more income.
Mais ofertas deste vendedor
RW-13
Gift - Impano Anaerobic Micro-lot - Gasharu CWS - Nyamasheke - Western Province
Oferecido por
Gasharu Coffee
Produtor Verificado
Origem
Ruanda
Processo
Fermentação anaeróbica
Bolsas Disponíveis
100 X 60 kg
Encomenda mínima
1 saco
RW-12
Authentic - Ireme Experimental Micro-lot - Gasharu CWS - Nyamasheke - Western Province
Oferecido por
Gasharu Coffee
Produtor Verificado
Origem
Ruanda
Processo
Fermentação anaeróbica
Bolsas Disponíveis
150 X 60 kg
Encomenda mínima
1 saco
RW-11
Resolution - Intego Experimental Micro-lot - Gasharu CWS - Nyamasheke - Western Province
Oferecido por
Gasharu Coffee
Produtor Verificado
Origem
Ruanda
Processo
Fermentação anaeróbica
Bolsas Disponíveis
200 X 60 kg
Encomenda mínima
1 saco
RW-6
Gasharu CWS FW Gr A1 - Nyamasheke - Western Province
.JPG?locale=en)