Where: Africa: Lake Kivu, Nyamasheke District, Western Rwanda
Tasting Notes: Grapefruit and gooseberry. Hazelnuts and brown sugar
Drink it: Filter, or as a single origin espresso. Suitable for use in all coffee makers.
Owner: Rwanda Trading Company
RWANDA Gitwe #295 Coffee Beans. From:
This coffee comprises Lot 295 processed at Gitwe washing station in SouthWestern Rwanda. This coffee is the Bourbon varietail which, is widely grown across Rwanda. It is known for its high quality and sweet taste.
The coffee flowers between September and October, with the harvest following between March and July. After harvesting, the coffee cherry is pulped, then wet fermented for 8 - 12 hours before being sundried on
raised beds for a further 10 - 15 days.
Rwanda has almost ideal growing conditions for coffee: high altitude, regular rainfall and volcanic soils with good organic structure.
The majority of Rwandan coffee is produced by around half a million smallholders with tiny patches of land often not much larger than one hectare. Coffee is grown in most parts of the country but, it is concentrated along Lake Kivu and the southern province.
Rwandan smallholders organise themselves into farmer cooperatives. They share the services of centralised washing stations (also known as wet mills).