Brief Description
Introducing Rwanda Gisheke Fully Washed – a stunning coffee that captures the essence of Rwandan terroir with every sip. Experience the refreshing notes of pomelo, delicate black tea, and the bright aroma of bergamot. This coffee is your perfect companion for a crisp, invigorating cup, whether you're savouring a quiet morning or sharing a brew with friends.
| Farm | Raw Material |
|---|---|
| Process | Fully Washed |
| Variety | Red Bourbon |
| Elevation | 1,500 – 1,750 MASL |
| Region | Nyamasheke District |
| Country | Rwanda |
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How's It Taste?
When roasting the Rwanda Gisheke, we brought out its vibrant notes of pomelo, black tea, and bergamot, creating a bright and balanced cup. The refreshing citrus and floral undertones are perfectly complemented by a smooth tea-like finish, making this coffee a delight for both the adventurous palate and those who appreciate a refined, elegant brew.
How To Brew?
We recommend brewing this coffee using one of these methods to fully appreciate its intricate flavour profile:
- Pour Over (V60, Chemex)
- Aeropress
- French Press
- Espresso
- Cold Brew
For more tips and tricks, check out our Brewing Guide.
Who's Behind This Amazing Coffee?
At Blackboard Coffee, we pride ourselves on partnering with ethical, sustainable producers who share our passion for exceptional coffee. This coffee partners with Raw Material and Muraho Trading Co. in Rwanda, through their collaborative model, these organisations help local co-operatives enhance production quality, achieve better prices, and gain access to new markets, ensuring that every cup of Rwanda Gisheke supports the community that grew it.
The Varietal
The Red Bourbon varietal, grown between 1,500 and 1,750 meters above sea level in the Nyamasheke District, benefits from the region's rich soil and favourable climate. This altitude creates the perfect conditions for developing complex, high-quality beans with a distinctive flavour profile that showcases the best of Rwandan coffee.
The Process
The journey of Rwanda Gisheke Fully Washed is as captivating as its taste. It starts with cherries hand-sorted and pre-pulp floated to ensure only the finest make it through. Fermentation takes place in concrete tanks at the Gisheke Washing Station (a hidden gem in Rwanda!) for about 12 hours, with traditional foot-stomping adding a unique, celebratory touch to the process.
Post-fermentation, the coffee is graded and washed meticulously in a serpentine channel, ensuring every bean is clean and sorted by density. Finally, the parchment is dried over 30 days and carefully monitored over this time to maintain its exceptional quality. This meticulous process results in a coffee that is not only delicious but a true testament to the dedication and skill of its producers.
Discover the story behind every sip of Rwanda Gisheke and taste the difference that thoughtful sourcing and expert roasting make. Grab your bag today and experience a coffee that's as rich in flavour as it is in tradition.
