Big Red (Wholesale)

Big Red – Rwandan Anaerobic Natural Tasting Notes: Cherry Jam, Red Apple, Honey Roast Style: Filter / Espresso Origin: Rwanda Region: Nyamasheke District, Western Rwanda Varietal: Red Bourbon Process: Anaerobic Natural Altitude: 1800 masl Producer: Gatare Washing Station Coffee Overview 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 varieties. The vast majority of Rwandan coffee is produced by smallholders, with around half a million farming families cultivating small plots of land, often no larger than one hectare. Coffee is grown throughout the country, particularly around Lake Kivu and the southern province. Smallholders organise themselves into cooperatives and share the services of centralised wet mills, locally known as washing stations. Flowering takes place between September and October, while harvest runs from March through July, with shipments beginning from August onwards. Gatare is one of the oldest washing stations in Rwanda, established in 2003. Located in the Nyamasheke district of the Western Province, the station is surrounded by rolling hills covered in coffee trees. Gatare has built a long-standing reputation for producing exceptional coffees and has consistently placed highly in the Cup of Excellence competition. Process Info Gatare operates with a large processing capacity, including a 3-ton-per-hour McKinnon disc pulper, washing channels, dry fermentation tanks, and soaking tanks. The station processed over 1,000 tons of coffee cherries this season. This anaerobic natural lot produces a sweet and juicy cup with layers of cherry jam richness, crisp red apple acidity, and smooth honey sweetness, balanced by a silky body and vibrant finish.