Gasharu - Rwanda - Natural

Flavor Notes Strawberry Taffy, Raspberry, Vanilla Cookie Cup Characteristics As fun as its flavor notes, this coffee offers a juicy, candy-forward burst of flavor! Ripe berry sweetness and acidity wake up the senses, while the warmth of its vanilla cookie notes keep it refreshing and ever-drinkable. A clean, almost sparkling, aftertaste is the exclamation point on this coffee experience that feels both nostalgic and exhilarating. About the Producer Valentin Kimenyi is one of 9 siblings born to Celestin Rumenerangabo and his wife Marie Goretti. He oversees over 1700 farmers to continue the vision of growing Gasharu coffee in its attention to quality and its possibilities for supporting the community of workers. Coffee plantations in the Gasharu region benefit from their proximity to the continuous of Nyungwe National Park. Situated at altitudes between 1700 masl and 2100 masl that get a good amount of rainfall, the conditions shape the juicy and fruity nature of the coffee cherries. Process Natural What is the Natural Process? The Natural process is a sun-dried process that involves the drying of cherries whole without the additional use of any other materials, including water for washing or machines for depulping. (Hence the term "natural!) Before the coffee is dried, it is harvested from the trees, floated in water, then sorted to remove any fruits that are not up to standard. From there, the sun-drying begins. At Gasharu, When the coffee cherries reach 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 and then packed in GrainPro and Jute bags for export. Country of Origin: Rwanda Region: Nyamasheke Farm: Gasharu Varietals: Red Bourbon Producer: Valentin Kimenyi Elevation: 1700-2100 MASL Harvest: 2025