If any coffee had to be said to be legendary, it would definitely be Rwanda Gasharu. This year we continue to work with farmers from Gasharu.

The story of Gasharu coffee began in 1973 with the story of a 14-year-old boy, Celestin Rumenerangab, raised by a poor mother who was an internal refugee after the death of her husband during the 1959 uprising. After returning to his native village, he used most of his savings to buy his first plot of land, where he established his first plantation of 380 coffee trees. Celestine Rumenerangabo was a key figure in the region’s reconstruction after the 1994 genocide and now operates 2 different processing stations in western Rwanda. He and his family are committed to raising the standard of living of coffee growing and processing families through an emphasis on quality, innovative processing techniques and direct trade.

The Gasharu processing station, located near Lake Kivu, employs nearly 300 women and collects coffees from 1650 local coffee farmers from the Nyamasheke region. The cherries selected for this natural processing are harvested at altitudes from 1700 m to 2100 m. After delivery to the processing station, they are sorted by quality on pre-drying tables and later dried on raised African beds for 25-30 days.

This natural processing has a distinctive fruity character, a full fruity body with floral notes. In your cup you will smell cherries with a vanilla finish.

Rwanda Gasharu Natural coffee beans are great for the filter.