A tart sweetness similar to tamarind integrates perfectly with the citric and botanical qualities of orange blossom in this beautiful offering from Rwanda.
Various Small Producers
1740 - 2000 Meters
May - July
Orange Blossom, Tamarind, Herbaceous
Since the tragic genocide of the 1990s, coffee production has played an important role in the rebuilding and revitalization of Rwanda after one of the worst mass killings in history. Organizations like the PEARL project and SPREAD have helped to standardize and train coffee farmers and washing stations over the past 20 years, which is evidenced by the increased quality found in Rwandan coffees today.
Situated in a valley about 7 miles from the shores of Lake Kivu, the Gitesi washing station works with nearly 1900 coffee farmers in the area, rewarding their exemplary quality with an additional dividend at the end of each season. Like most of Rwanda, the coffee produced here is of the Bourbon variety and is grown up to 2000 meters in some areas. After pulping, the coffee is fermented for 24-48 hours, depending on weather conditions, and dried on raised beds anywhere from 15-22 days.
Accented by subtle notes of spice and a clear, citric acidity, Gitesi continues to produce some of the finest coffee in Rwanda and even boasts a Cup of Excellence award to its name, won in 2012. We are very excited to welcome Rwanda Gitesi back to our lineup.
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.