Description
This experimental anaerobic micro lot is from Gasharu Coffee in Rwanda. We have been in constant contact with Valentin and his team there since first sampling this coffee through the Algrano Network.
50 bags were produced and we are proud to be one of just two European roasters to secure this rare lot. Please specify how you will be enjoying this lot as we will roast to your preferred brewing technique.
The Coffee Story
Location: Macuba Sector, Nyamasheke district, Western Province
Foundation year: 2014
Manager: Valentin Kimenyi
Number of farmers: 1650
Production: Up to 8 containers
Processing methods: Natural, Washed, Honey and Anaerobic experiments
Altitude of the farms: 1600 – 2100 masl
Altitude of the CWS: 1670 masl
Average yearly rainfall: 1300-1400 mm
Soil: Acidic Soil
The Ireme (Authentic) experimental lot is inspired by the emotional connection of our family to the coffee community as a whole. Coffee farming, processing, and distribution for consumption have been kept in silos and our family believes that this can change. The idea of this coffee is to provide the most authentic coffee cup of Rwandan coffee to coffee lovers, making the consumer think of the producer as the grower also keeps the buyer in mind when processing the coffee.Gasharu Coffee’s team takes great care to monitor and enhance the fermentation process and duration to achieve the desired complexity and depth that will provide a memorable experience to coffee lovers. At Gasharu Coffee we believe that a cup of authentic coffee can truly connect communities.
As a coffee farming family and member of a coffee community, our hope is that Ireme (Authentic) Coffee will convey our motivation to connect with the consumers and their communities and build meaningful and sustainable relationships between both communities.
The process
The coffee used for the Ireme experimental coffee are from the potential farms of our regions at the altitude above 1700 msl where belong our farm of 7,5 ha. Once collected at the washing station,The cherries are sorted and floated to ensure consistent and good density beans are separated from the others. Then they are put in the tank where they undergo 72 hours of an anaerobic fermentation to attain the best flavour and taste that can be achieved and then dried on the raised African beds for about 25 to 30 days.
Scoring a whopping 88.5 points.
I cannot begin to tell you how excited I am about this coffee. We received samples and upon smelling the green coffee knew immediately we would be stocking it.
Cup profile: Ripe red fruits, grape juice, cacao nibs, dark chocolate, mango. A mix of lactic and malic acidities with intense sweetness and smooth body
