Rwanda Gasharu Natural

With notes of golden raisin, jammy blackberry and a bouquet of familiar baking spices, this Rwandan natural is pleasant and balanced. Over the last couple of years, we’ve sourced many coffees from the highlands that surround Lake Kivu in Central Africa. Between Burundi, the Democratic Republic of Congo, Rwanda, and nearby Uganda, there are plenty of incredible coffees to discover. For this month’s selection, we decided on a lot of naturally processed coffee from Rwanda’s Gasharu washing station in the Nyamasheke district in the southwestern corner of the country. This coffee is a single cultivar of Red Bourbon, a variety that is very common in the hilly and mountainous regions of western Rwanda, cultivated by smallholders at elevations ranging from 1600-2100 masl. While natural process Rwandan coffees are comparatively rare to their washed counterparts due to a number of factors, primarily extended drying times and lack of space on patios and raised beds for drying, natural processed coffees are becoming more common as advancements are made in processing procedures at origin. We selected this coffee out of a dozen or so lots from Rwanda for its balanced flavor profile, fruit-forward complexity, and outstanding coffee quality. We can’t wait to share this excellent coffee with our community! Region: Nyamasheke District, Rwanda Producer: Gasharu Coffee Washing Station Cultivar: Red Bourbon Process: Natural Altitude: 1600-2100 masl, Strictly High Grown Roast Degree: Light Flavor Notes: Golden Raisin, Blackberry, Baking Spice