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.