Tasting Notes: Marmalade, cocoa & spice

During June our Globetrotters have been off to the western province of Rwanda, with our delicious guest coffee new in to the roastery.

I am a little biased as I love African coffees in general, and was excited to try another coffee from Rwanda as it’s been a couple of years since we’ve had one.

We’ve sourced direct from Gasharu via the Algrano platform and have been able to feedback to Valentin Kimenyi on how much we are enjoying this coffee.

If you like the intensely fruity and spicy character of natural processed coffees from this region then this is a fantastic example.

It’s achieved a tasty 86 cup score and we’ve roasted medium to dark for a fuller body which works very well as espresso.

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From £9.00

  • Location

    Gasharu CWS is located in Macuba Sector, Nyamasheke district, in the Western Province of Rwanda. The farms' altitudes range from 1,600-2,100 masl & the average annual rainfall is 1300-1400mm.

    Coffee plantations in the Gasharu region benefit from their proximity to Nyungwe National Park. They get a good amount of rainfall to make the cherries juicier and the coffee fruity. The soil is acidic.

  • Farm

    Gasharu CWS was founded in 2014 by Celestin Kimenyi. One of his sons, Valentin, is now the manager. Valentin says "The 1994 genocide against the Tutsis was a tragic experience and devastating for my family. Many local partners were killed, others fled the country and my family left Rwanda for four years. My parents Marie and Celestin returned to Rwanda with their children in 1998 and restarted the business from zero. The coffee farms were intact but getting started again was extremely difficult, having lost the majority of our partners, no cash in hand and with my grandmother no longer in good health...”

    1,650 farmers make up the co-operative. The projects support farmers in organising as co-operatives and train them in governance and finances so that they can have savings for the future.

    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.

  • Processing

    Processing methods are natural, washed, honey and anaerobic experiments.

    This is natural processed coffee. The beans undergo intense sorting at the pre-drying tables and are later dried on the raised African beds for 25-30 days. Once dried, the coffee is kept and stored in good conditions before being hulled and sorted by well-trained women and then packed in GrainPro and jute bags for export. The processing at the washing station is carried out by young coffee farmers and the sorting on tables by slightly older coffee farmers, mainly women, providing them with more income.

    Not many Rwandese people drink coffee, but a cup is always enjoyed at the washing station!

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Delivery Information