Rwanda Gaseke

We recommend this coffee for brewing methods such as Pour Over, French press, Chemex, and similar techniques. Its delicate roast ensures a subtle and refined extraction with these methods.

While it can also be enjoyed using espresso, Turkish, or Moka pot methods, we generally suggest opting for one of our 1936 coffees for a more stable and balanced experience with these preparations.

You can enjoy it daily in our coffee shops, brewed with Kalita and Chemex.

 Sourced from the Nyamagabe region, in the heart of the Kizi Rift in south-western Rwanda, this coffee is grown between 1,700 and 2,100 meters above sea level by more than 500 smallholder producers, whose farms typically do not exceed 0.25 hectares and include between 300 and 600 coffee trees. The farms are often combined with food crops or livestock, relying on traditional and sustainable farming practices.

This lot is composed exclusively of Red Bourbon, an arabica variety particularly well suited to high-altitude conditions and known for its aromatic finesse. After harvest, the cherries are delivered to the Gaseke washing station, built in 1983 and modernized in 2016, where they are processed using a carefully controlled washed process.

In the cup, the coffee shows generous notes of blackberry, apple, and honey, reflecting the richness of the volcanic soils, the favorable climate, and the collective commitment of the producers to consistent, expressive quality.