Acidity 7 – Medium Acidity. Sweetness 7,0 – 7,5 – Syrup month feel. Character 8 – Black cherry, blackcurrants and plums on the nose. Body: 7,5 – 8 – Medium to full body. Balance: 7,5 – Good balance; Highly recommended as: espresso, any brewing method, cold brew.
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 whom 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.
Rwanda Gashonga can be found in the tiny corner of the country 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.