• Rwanda - Gitwe
  • Rwanda - Gitwe
  • Rwanda - Gitwe
  • Rwanda - Gitwe
  • Rwanda - Gitwe
  • Rwanda - Gitwe
  • Rwanda - Gitwe
  • Rwanda - Gitwe

Rwanda - Gitwe

Gingerbread, Nectarine, Velvety

Rwanda is blessed with a perfect combination of conditions for growing coffee. In Nyamasheke, from where this coffee originates, 800 smallholder farmers are able to grow their crops in rich volcanic soil, and benefit from regular rainfall. 

Nyamasheke District

Gitwe washing station is relatively new, and the coffees there are grown at high altitude (1,800masl), leading to bags of complexity and sweetness.

Complex & Juicy

In the cup, expect notes of a spiced gingerbread, and the sweet juiciness of nectarine. Together, this is a well-balanced coffee with lots of complexity.

Washed

Ripe coffee cherries are picked, and sorted to remove any defects. They then pass through a depulper, where the felsh of the cherry is removed, leaving behind a sticky mucilage layer. Next, the beans are fermented, and the mucilage layer breaks down, leaving a clean coffee bean behind. The beans are then carefully dried, resulting in a clean-tasting coffee with natural sweetness and complexity.

Fruity Intensity

Fruity Intensity

With bright juiciness reminiscent of nectarine, and the complexity of its gingerbread notes, Gitwe has an intense natural sweetness that is delicious as a filter coffee.

Brew Guide

RWANDA - GITWE

Filter

20g coffee, 320ml water. Total brew time = 2:30-3:00.

Cafetière

1:16 ratio, steeped for 4 minutes and left to settle. No plunger needed!

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