On the first sip, enjoy a tart burst of acidity similar to biting into a Concord Grape, carried in a black tea-like body. The structure and overall experience of the cup are dense and lasting in the finish.
Rwanda is home to inviting conditions for coffee to grow well, and this offering is an example of that. There is mineral-rich soil, high elevations, and acres of rolling hills of red bourbon shrubs which produced this unique offering. Coffee is communal, and neighbors and producers come to Gatare to process their coffee from steps and miles away. Their collection of cherries span many farms and many hands, which translates to not only exceptionally tasting coffees, but their story of each hand playing a pivotal role in the production.
Gatare washing station started in 2003, making it one of the oldest washing stations in Rwanda. Looking out on the Nyamasheke district, you can see miles of hills surrounded by hundreds of coffee trees. Their operation is large to match the volume of coffee being produced. They process over 1,000 tons of cherries on a 3-ton disc pulper at their washing station, multiple washing channels, dry fermentation, and soaking tanks.
This hard work is tangibly tied into really vibrant coffee. Gatare has competed in the COE of Rwanda multiple times and year over year ends with some of the highest winning lots.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel.