Rwanda Gasharu Anaerobic Natural

Discover Rwanda Gasharu Anaerobic Natural – A Fruity, Complex Bourbon from Lake Kivu

Introducing Rwanda Gasharu Anaerobic Natural, a vibrant and expressive microlot from the Gasharu Washing Station in Wimana, on the picturesque shores of Lake Kivu in Rwanda’s Western Province. This natural-processed coffee is the product of meticulous work by smallholder farmers and showcases the region’s unique terroir—lush highlands, volcanic soil, and proximity to the Nyungwe Forest, one of Africa’s most biodiverse mountain rainforests.

Gasharu is more than a washing station; it’s a community-centered operation led by Valentin Kamenyi, who grew up surrounded by stories about the power and mystery of coffee. Today, Valentin honors those roots by producing exceptional coffees that reflect Rwanda’s resilience, dedication to quality, and specialty coffee innovation.

This microlot is made up of Bourbon varietals grown at altitudes between 1,600 and 2,100 meters. After a careful hand selection and floatation process, cherries undergo a 72-hour anaerobic fermentation in whole-fruit form before being sun-dried on raised African beds for up to 40 days. This slow, controlled process enhances the cup’s intensity, complexity, and fruit-forward profile.

In the cup, expect bold notes of red cherry and raspberry, balanced by deep layers of dark caramel and biscuit. It’s juicy, bright, and sweet—perfect for adventurous brewers and fans of fruity, layered naturals.

Key Details:

• Origin: Rwanda
• Region: Wimana, Nyamasheke-Gatare District, Western Province
• Altitude: 1,600–2,100 masl
• Variety: Bourbon
• Process: Natural with 72-hour anaerobic fermentation
• Harvest: 2024/25
• Producer: Gasharu Washing Station
• Flavor Profile: Red cherry, raspberry, dark caramel, biscuit
• Weight: Offered in 250g packs