Introducing Rwanda Gisanga from the Polish roastery Foundation Coffee, which unfolds a complex and playful character in the cup. This specialty coffee, with a high score of 85.25 points, will captivate you from the very first sip with its bright yellow fruit acidity, accompanied by a sparkling hint of white wine and a silky body. The aroma is rich and sweet, evoking buckwheat honey, while the flavor is dominated by notes of ripe melon and fruit jam. The overall impression is rounded out by a long, sweet aftertaste reminiscent of apricot jam.
This coffee comes from the Gisanga region, specifically the Mbuye sector in the Ruhango district of Rwanda’s Southern Province. The Bourbon variety beans grow at an altitude between 1,650 and 1,850 meters above sea level on the high-altitude slopes of the Congo-Nile watershed. This area of the central highlands offers an ideal microclimate with average temperatures of 18–20 °C and annual rainfall of around 1,200 mm. The unique terroir is enhanced by soil composed of volcanic inceptisols, which provide the plants with specific nutrients for optimal ripening of the coffee cherries.
The flavor profile is primarily determined by the chosen processing method, which in this case is the natural method. It is this method that gives the coffee its distinctive fruitiness, deep sweetness, and complex body. The beans were then roasted with the precision of the Foundation roastery to a “filter” profile to bring out all the delicate aromatic components and fresh fruity nuances that make Rwandan coffee one of the most beloved experiences for lovers of alternative brewing methods.