Region: Nyamasheke District
Arabica Variety: Red Bourbon
Altitude: 1800 masl
Tasting notes: black cherry – grape must – cocoa nibs
Suggested for: espresso and filter
Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders, who organise themselves into cooperatives and share the services of centralised wet-mills –or washing stations.
Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Flowering takes place between September and October and the harvest runs from March to July with shipments starting in late May-early June. Gitwe is a newly constructed washing station, located in Nyamasheke district, one of the regions with a high concentration of coffee trees and washing stations. At a very high altitude, Gitwe is surrounded by hills covered by green coffee trees, and the volcanic soil off the shores of Lake Kivu makes this coffee one of the finest in the country.
Cherries delivered to Gitwe are then floated and separated to remove any defective cherries. The coffee is then placed on the raised African beds at about 2cm of thickness where it is dried for up to 30 days with regular turning each hour and covering during at night time.