Introduction to Rwanda Gaseke Coffee Processing Plant_Rwanda Premium Washed Coffee Beans Recommendation

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This micro-lot coffee from Rwanda is a select batch of the finest quality, which is the first aspect that FrontStreet Coffee values. Additionally, while Rwanda coffee production is limited, the quality is exceptional. This Rwandan coffee is wet-processed, resulting in bright and clean acidity and mouthfeel. During cupping, it reveals nutty and plum flavors, with bright acidity that is milder compared to Kenyan coffee, and an overall balanced mouthfeel. At lower temperatures, it exhibits prominent sweetness, making it an excellent coffee bean.

Rwanda Gaseke Microlot

Coffee Region: Nyamasheke District, Western Rwanda

Altitude: 1500m

Coffee Varieties: Caturra, Catuai, Bourbon

Processing Method: Washed Process

Coffee Region

Rwanda is one of the coffee-producing countries that FrontStreet Coffee is currently focusing on most. Rwanda possesses ideal conditions for coffee cultivation, including high altitude, stable rainfall, volcanic soil, and organic environments. The coffee varieties are predominantly the flourishing Bourbon species. Rwandan coffee generally does not use chemical fertilizers or pesticides. Soil nutrients come from natural ground cover and traditional fertilization methods. The vast majority of Rwandan coffee is produced by small farmers, with approximately 500,000 farming households, each owning less than one hectare of land. Although Rwanda has a long history of coffee production, it wasn't until recently that quality improved significantly. Different regions have varying climates, soil conditions, and cultivation practices. Since many coffee trees are planted on mountains between 1700 and 2000 meters altitude, Rwanda is also known as the "Land of a Thousand Hills."

Rwandan coffee offers a world-class experience, balancing well with Kenyan coffee while competing favorably with Central American coffee. Generally, Rwandan coffee features bright acidity reminiscent of orange or tropical fruit aromas. If we were to highlight differences, FrontStreet Coffee notes variations in intensity. Kenyan coffee provides a richer mouthfeel, while Rwandan coffee feels more refined and smooth.

Western Nyamasheke Region

Nyamasheke is a province in western Rwanda near the famous Lake Kivu, renowned worldwide for producing rich, complex, and sweet coffee. Nordic Approach, a green coffee importer, has invested considerable effort in Nyamasheke over the past few years, conducting many experiments with local coffee farmers. This batch is the result of those experiments.

The farms near Lake Kivu in Nyamasheke are very small, mostly located between 1700-2000 meters altitude. After being delivered to different washing stations, the cherries undergo pulping, followed by dry fermentation, then are channeled for grading, washing, and soaking - very similar to the Kenyan washing process.

Gaseke Washing Station

Fidele Ndagijmana is a young trader in the Nyamasheke region who recognized the potential for premium washed coffee in Rwanda. He applied to the government to establish this washing station, successfully producing 170 tons of coffee cherries in its first year. He uses the off-season to improve and expand production equipment, preparing better machinery and superior storage conditions for the next harvest season. This outstanding trader also secured additional land near the washing station for cultivation.

Washed Processing Method

One of the most commendable aspects of Rwandan coffee is what happens after harvest: farmers first select unripe green cherries. Then, ripe cherries are separated in washing channels, with only red cherries sent to the depulper. Depending on weather conditions, the remaining cherries with mucilage ferment for 24-48 hours. The purpose of fermentation is to avoid compromising the coffee's flavor. The clean, parchment coffee is then sent for drying. All coffee is dried on raised beds for 15-22 days until moisture content reaches approximately 11%. When weather is excessively hot, farmers must cover them with cloth; otherwise, the drying process will complete prematurely.

The finest Rwandan beans should have a white surface, and if the drying process completes at the right time, there should be no cracks on the beans. This preserves more organic compounds, resulting in better flavor and extended shelf life. Fully washed high-altitude Rwandan coffee beans are typically sweet and full-bodied.

Microlots

What are microlots? They are the most outstanding beans selected from an already excellent batch. To put it simply, microlots represent the finest beans selected from an already high-performing batch. Before entering the market, the highest quality portions are separated to fetch higher prices. This approach both satisfies the increasingly discerning palates in the specialty coffee community and helps farmers break into the premium coffee market while establishing their own reputation for quality.

There are many ways to "select" microlots. For example, due to favorable weather conditions on a particular day, that day's coffee might be separated from others, or if a farmer has superior fertilization techniques, their production might be processed separately. It could also involve specifically harvesting only fully ripe fruits and using extra labor to remove impurities and defects. It might even involve high-risk experiments, such as deciding whether to plant other varieties with better flavor profiles.

FrontStreet Coffee has sourced microlot coffee beans from the Nyamasheke region in western Rwanda. Coffee beans from western Nyamasheke perfectly showcase Rwandan coffee's characteristics: bright citrus fruit acidity, balanced mouthfeel, refined texture, and smoothness.

Cupping Notes

Flavor: Citrus, berries, plum, nuts, honey, tea-like notes.

Roasting Recommendations

Brewing Parameters

Flavor Description

Aroma of cherry tomatoes and citrus, with distinct notes of citrus, berries, and plum upon entry. The mid-palate brings nutty flavors, while the finish offers honey-like sweetness.

Important Notice :

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Tel:020 38364473