Rwanda Nyamasheke Macuba, Gasharu washing station

Single Origin Coffee

Notes: Brown Sugar, Chai, Maple Syrup & A Refreshing Sweetness

Roast: Light (City+)

Varietal: 100% Bourbon

Elevation: 1800 - 2000m

Process: Washed / sun dried 

Farmer: Celestin Rumenerangabo 

Celestin Rumenerangabo started working in coffee at the age of 17 in 1976. Celestin first planted 380 trees and has since expanded his farm and plantations to 8,500 trees. Due to the Tutsi Genocide in 1994, the coffee business could not be re-established until 1998.

Gasharu Coffee Company employs 6 full time locals and 120-150 part-time workers during peak season – 70% being women. They also provide upfront interest free loans to help with healthcare and education costs with the expectation of coffee to be delivered later.

Gasharu Coffee Co. operates two washing stations, Meuhororo & Gasharu.

After the coffee is picked and brought to the washing stations, cherries are floated and pulped with a disc pulper. Parchment then goes into a dry fermentation for 16 to 18 hours before mucilage is washed off. Beans are then soaked for 18 hours and graded by density. Coffee is then hand sorted and then dried on raised beds with a mesh bottom. The coffee is air and sun dried between 9am and 3pm depending on the suns intensity. The drying process takes 10 to 14 days depending on the weather. All of the waste water from processing is treated with Effective Microorganisms to secure the local water resources for the community.

The Gasharu Washing Station is managed by Celestin’s wife, Gorrette Mukamurenzyi. The washing station has six fermentation tanks and 100 raised drying beds. 386 farmers from twelve main coffee village farms bring their cherries to the Gasharu Washing Station.