Peaberry Grade A1
About the coffee and farm Score 86.00-88.00 Cupping profile Chocolaty and fruity, with full dense body, medium,...
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Description
xAbout the coffee and farm
| Score | 86.00-88.00 |
| Cupping profile | Chocolaty and fruity, with full dense body, medium, well integrated acidity and lingering finish. |
| Farm | Gasharu farms |
| Location | Rwanda, Macuba Sector, Nyamasheke district, Western Province |
| Farming since | 1976 |
| Manager | Valentin Kimenyi |
| Number of farmers | 1650 |
| Quantity available | 3000 Bags x 60 KG/Bag |
| 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 |
| Projects | Support farmers in organizing as cooperatives and train them in governance and finances so that they can have savings for the future |
About the process
Throughout the year, Gasharu Coffee holds small group meetings with coffee farmers to catch up on life, discuss the challenges in farming and to discuss opportunities. The coffee cherries collected at Gasharu washing station are grown at altitudes ranging between 1700 and 2100 masl. Once collected, the cherries are floated and sorted before passing through a Mckinnon disc pulper. They are then spread out for drying without any washing, leaving part of the pulp around the seeds. We spread the coffee beans thinly on special drying beds and turn them after every hour for 10-15 days, so they dry with the needed stability. The result is usually a coffee with fine and elegant attributes associated with the high-end washed coffees coupled up with substantial fruit and body sweetness of the natural coffees.
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