Roastery

RWANDA GASHARU | RED BOURBON | NATURAL | 72H ANAEROBIC | Specialty Coffee Roasted at Meron

11/06/2024

RWANDA GASHARU | THERMAL SHOCK | 120H FERMENTATION W. SUGARS

Explore the tasting notes of a single origin specialty coffee sourced from Ethiopia freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.

 

The farm/farmer

Gasharu Coffee recognizes that to ensure sustainable production of good quality coffee it is imperative to do more to protect natural resources, both flora, and fauna, and this is only possible if coffee businesses intentionally establish more sustainable partnerships to work in synergy with locally-owned coffee businesses and coffee farming communities.

Gasharu Coffee is more than a family business. It carries the coffee legacy in the community and protects the values of coffee as a social cohesion tool that it is at the blick to be lost as more multinational coffee companies take over more and more of the coffee.

 

About the coffee

Discover Rwanda Gasharu, an aromatic coffee from the Nyamasheke-Gatare region, Western Province, Rwanda. Cultivated at high altitudes, between 1600 and 2100 meters, this coffee is produced at the Gasharu Washing Station farm.

Through natural-anaerobic processing for 72 hours, this coffee offers delicate aromas. When tasting, you will find notes of apricots, yellow plums, dried figs and pure cocoa.

 

Take a look at the cup profile:

Country of origin: Rwanda

Farm/Farmer: Gasharu Washing Station

Region: Nyamasheke-Gatare District, Western Province

Variety: Red Bourbon

Elevation: 1600-2100m

Proc. Method: Natural | 72h Anaerobic

Tasting notes: Apricots, yellow plums, dried figs, pure cocoa

 

Experience the amazing specialty coffee at home. Order your favorites online from our shop.