Rwanda Gasharu Anaerobic Natural

Tasting notes: Mango, orange, chocolate

This anaerobic natural lot comes from Gasharu washing station in Wimana, Nyamasheke-Gatare, nestled on the shores of Lake Kivu in Western Rwanda. The station works with over 1,000 smallholder farmers whose plots border the lush Nyangwe Forest National Park — one of Central Africa’s most biodiverse rainforests.

Gasharu is managed by Valentin Kamenyi, who grew up among the very hills where this coffee is produced. His lifelong connection to coffee — once surrounded by childhood myths and mystery — has evolved into a mission to elevate the livelihoods of his community through quality and care.

Country: Rwanda

Region: Wimana, Nyamasheke-Gatare, Western Province

Altitude: 1,800–1900m

Varietal:  Bourbon

Process:  Anaerobic Natural (72hr cherry fermentation)

Roast: Light

Tasting Notes: Mango, orange & chocolate

The process

Ripe red Bourbon cherries are carefully hand-selected and floated to remove defects before being fermented in sealed tanks for 72 hours in an oxygen-free environment. The cherries are then dried slowly on raised beds for 30–40 days, with constant attention to turning and shade protection to ensure even drying. Once the coffee reaches the perfect moisture level, it’s rested and prepared for export.

The result is a cup that bursts with tropical sweetness — ripe mango and orange, anchored by a soft chocolate depth and a creamy mouthfeel. It’s a vibrant yet composed expression of Rwandan coffee and a testament to the dedication of the Gasharu farmers.