Rwanda

Gisheke

Rich and complex stewed fruit

An rich and ripe natural lot by Muraho Trading Co. and their Gisheke station, driven by stewed berries.

The Gisheke station was purchased by the project in 2017, and refurbished in time for the 2018 harvest.

Producer
Gisheke Farmers
Coffee expression
A fruity & rich coffee

Regular price: $22.00
incl. vat/tax
Sale price: $22.00
incl. vat/tax
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This natural lot has a rich profile, driven by aromatic tropical fruit and soft berries.

Natural Bourbon

Gisheke

This lot was processed at Muraho Trading Co’s Gisheke station, on the shores of Lake Kivu. Gisheke is a rather new station for Muraho, having been purchased in 2017 and majorly refurbished in time for the 2018 harvest. This has become one of Muraho’s most loved stations, due in no small part to its stunning location, nestled in a valley overlooking Lake Kivu and Idjwi island, the second largest inland island in Africa. In fact, the only way to reach the station is by boat, and 40% of the coffee processed here is grown on another nearby island, Mushungwe. The location in the valley also leads to a key aspect of Gisheke; the perfect conditions for producing high quality natural coffees. The cool winds that flow up the valley from the lake make it possible to dry coffees in a controlled and consistent manner, meaning that Gisheke consistently produces some of the best Rwandan naturals we’ve tasted. The aim is to start with cherries of the highest possible Brix level, a measure of the sugar content. Producers are asked to pick cherries at absolute peak ripeness, aiming for the most mature stage of harvest.

This means more fuel for the fermentation, leading to increased intensity, complexity and of course sweetness in the final cup. On arrival at Gisheke, the cherries are sorted again before being spread out on raised beds under the sun, drying them to a point where fermentation stops, before gradually building deeper layers in order to draw out the overall drying time. This leads to a rich profile, driven by aromatic tropical fruit and soft berries.

Muraho Trading Co.

This is our third year working with renowned Rwandan producers Muraho Trading Co. Although we hadn’t purchased many Rwandan lots until recently, we’ve been aware of Muraho for several years now, having tasted their coffees roasted by many colleagues we admire, mainly in the southern hemisphere and the UK, but also closer to home. The coffees that Muraho produce are quite simply some of the best Rwandan lots we have tasted at La Cabra, and Gaudam and Carthick Anbalagan, the brothers that run the project, are among the most innovative producers in the country.

Gaudam and Carthick were brought up in Rwanda but moved to Wellington, New Zealand as teenagers. After the devastating effect that the 1994 Genocide had on the country, the brothers felt they had to return and be part of rebuilding and recovering the land they had always called home. So they left life in New Zealand behind, moved back to Rwanda, and started work on the project that became Muraho. Since then they have gone from strength to strength, and now own several stations throughout the coffee producing regions of Rwanda, exporting coffee to some of the world’s finest roasters. They have also innovated, having been the first to produce and export naturally processed coffees from Rwanda in 2016, after lobbying for government permission for several years.

Technical Data

Producer
Gisheke Farmers
Region
Nyamasheke
Altitude
180 masl
Varietal
Bourbon
Process
Natural
Harvest
May 2022

Natural Process

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying.

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.