Rwanda – Gashonga

Home/Coffee/Single Origins/Rwanda – Gashonga

Rwanda – Gashonga

From: £5.70

Out of stock

Flavour Notes: Plums and Dark Cherries.

Another great coffee from this year's lovely Rwandan crop – beautifully balanced coffee with notes of sweet oranges, plums and dark cherries.

free delivery Free Delivery on Subscriptions and orders over £25 !

Label

We personalise each and every pack – who’s name would you like on your pack ?

Description

Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills – or washing stations as they are known locally.

Gashonga Washing Station can be found in the tiny corner of Rwanda that lies between the Congo and Burundi. It is located in the Rusizi district in the West and is made up of around 1592 members who grow their coffee at 1,683 metres above sea level. Red Bourbon, washed and sun dried on raised African beds.

Bourbon: This varietal originated on the Island of Bourbon (now known as Reunion Island) and is a mutation of early Arabica species from Ethiopia. It yields slightly more coffee than the Typica varietal but is relatively low yielding. The leaves are broad and cherries can ripen red, yellow or orange. This varietal is known for its amazing complex acidity and great balance.

Coffee Growing in Rwanda: Despite the tragedies of genocide and civil war which shook the world in 1994, Rwanda is an incredibly beautiful and culturally rich nation which also produces exceptionally good coffee. In Rwanda coffee has brought hope for a better future since those dark days and the country is now rightly heralded as a top producer of fine speciality coffee. Coffee was introduced to Rwanda in 1903 by German missionaries. As a cash crop it received government backing but the focus was very much on quantity rather than quality. However the impact of the world coffee crisis in the late 1990s, when prices fell for several years below the cost of production, caused many Rwandan coffee farmers to rethink their position. Working hand in hand with the Rwandan Coffee Board (OCIR Café), international NGOs such as USAID, the Bill and Melinda Gates Foundation, and other coffee-focused organisations, a speciality coffee sector was created in the early 2000s.

Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Flowering takes place between September and October and the harvest runs from March to July with shipments starting in late May early June. The processing is based on washing the coffee with the usual set up that is typical throughout East Africa. The freshly delivered coffee is inspected to ensure only good red and ripe cherries are included. Then it is put into the receiving tank and inferior floaters are removed. The denser, high quality cherries are then pulped in a locally made disc pulper before entering a concrete fermentation tank where they are held for 12 to 15 hours. It is a dry fermentation process meaning that extra water is not added. After this time the mucilage is loose enough to be washed away and now the tank is filled with water, the coffee turned with a large wooden paddle and then drained. This process is repeated a further 4 times to ensure the coffee is clean before being channelled through water (and further floaters removed) before being transported to raised beds for drying. Initial drainage drying is under shade as the coffee could be damaged at this point if the heat is too high. Then it is taken to the drying tables under full sun where an army of colourfully clad women sort the beans by hand, removing defects and turning it regularly. This can take between 15 to 20 days.

The parchment coffee then goes to storage to be held for two months while it conditions (the evening of moisture content) before being trucked to the mill in Kigali. Here the parchment is milled away and any further defects are removed using light sorting machines. Gravity sorting machines are also used to remove broken beans and foreign bodies before the coffee is finally packed into 60 KG bags (lined with Grain Pro) and containerised for export. The coffee is trucked to either Dar es Salaam in Tanzania or Mombasa in Kenya where it is shipped.

Additional information

Weight N/A

Reviews

There are no reviews yet.

Be the first to review “Rwanda – Gashonga”

Your email address will not be published. Required fields are marked *

Delivery

Delivery to the UK mainland is FREE on all subscriptions and all orders over £25.

We aim to roast all our coffees to order so it does take a little while to roast, grind, pack, label and dispatch.  Nevertheless we aim to dispatch your coffee within 24 hours of roasting.  We roast on Mondays and dispatch the next day.  We do roast a little extra however, so if you order during the week and we have your coffee available we’ll dispatch it straight away.  We could keep more stock on the shelves but we think roasting to order produces fresher tastier coffee – which is what it’s all about!  By the time your coffee arrives with you it should be perfectly rested and ready to drink.

Please bear in mind that, particularly around holidays, we do get busy and occasionally it can take a little bit longer.

Subsequent subscription deliveries will be roasted and dispatched to arrive on or around Friday – just in time for the weekend.