• Rwanda Gasharu Experimental Micro-lot- EXOTIC

Rwanda Gasharu Experimental Micro-lot- EXOTIC

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Rwanda Gasharu Experimental Micro-lot- EXOTIC

Rwanda Gasharu Authentic – Ireme Experimental Micro-lot- EXOTIC

This is our second season buying this divisive, experimental lot from Nyamasheke Rwanda. For some of our customers, it was their best coffee of the year and for others not so. One of the great advantages of experimental and exotic coffee processes is that our producers feel more valued when they produce a small parcel of unique high-quality coffee. It is like leaving a calling card, for the whole chain.

Some of the text in this product description has been written by the producers themselves. It seemed only right.

Top Trumps:

Name: Gasharu Coffee Washing Station
Location: Macuba Sector, Nyamasheke District, Western Province

Foundation year: 2014
Manager: Valentin Kimenyi
Number of farmers: 1650

Varietal: Bourbon
Processing method: Anaerobic/experimental fermentation 72 hours/ dried on raised beds.
The altitude of the farms: 1600 – 2100 masl
The altitude of the CWS: 1670 masl
Average yearly rainfall: 1300-1400 mm
Soil: Acidic Soil
Projects: Support farmers in organising as cooperatives and train them in governance and finances so that they can have savings for the future.

Roast: Light Filter

Process: Ireme

The Ireme (Authentic) experimental lot is inspired by the emotional connection of our family to the coffee community as a whole. Coffee farming, processing, and distribution for consumption have been kept in silos and our family believes that this can change. The idea of this coffee is to provide the most authentic coffee cup of Rwandan coffee to coffee lovers, making the consumer think of the producer as the grower also keeps the buyer in mind when processing the coffee.

Cup Potential:

|Aromatics: Cacao, Fruity, Boozy| Body: light-Medium| Acidity: Soft, sweet, and plummy.

Even when hot, this Gasharu experimental lot is ripe and sweet. The fruit is reminiscent of dried figs with a russet apple-like (soft) acidity.  On cooling, there is a ripe rummy sweetness. Stewed sugary plum and rich cacao. This is a bit like a classic Anthon Berg

In Espresso:

Time: 28-35 seconds

Recipe for milk-based drinks. 16-18g into 34-36g

Recipe for Espresso: 16-18g of coffee into either 45g or 60g. I recommend exploring your shot length for espresso. See below.

Working from the biggest drink we do to the smallest.

Like last year, this is an absolute dream in a 9oz milk-based drink. Think chocolate, rum, and raisin. The boozy brown sugary fruits are just lovely. As you brew this into a shorter 6 or 5oz, you just get more pronounced cacaos, cocoa, and all things chocolate.

Due to the lightness of the roast, we recommend extracting this coffee for a little longer than standard espresso, if you can. The espresso is intensely bright, citric, juicy, and complex, but for me was too tannic (like tea that is too dry and over-extracted) and dry. On the upside there was a range of red fruits (raspberry and cranberry in particular) that came out, that didn’t feature in the cupping above. By extracting longer, in liquid volume and time we got this balance of less fruit and something I can only describe as chocolate oil.


About Gasharu Coffee.

In 1976 when he was 17 years-old Celestin Rumenerangabo, my father, planted his first coffee trees in Nyamasheke. As 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 smallholder 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 natural, honey, and experimental processes like this one.

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