TAO Roastery 'sRwanda Gishyita is a coffee that tastes like a sunny morning in a blooming garden. The very first sip takes you on a trip among juicy apples, followed by the subtle sweetness of ripe blackberries. And when it all unfolds beautifully, it finishes with a smooth, creamy aftertaste that's reminiscent of lemon tart - fresh but not sour, more round and balanced. It's a little tasting experience - perfect for when you want more than just caffeine.
The coffee comes from the Gishyita processing station in the Karongi region, which was established in 2010 as a small cooperative project. In 2019, the station was taken over by Providence Byiringiro, a young entrepreneur who invested in upgrading the facilities and training local farmers. Thanks to these investments, production has increased significantly and the quality of the coffee has achieved international recognition. The station works with many small farmers who grow Red Bourbon coffee at an altitude of 1600-1800 metres.
Rwanda Gishyita is an example of what the washed method can bring out in a fine coffee. After careful hand-picking, the cherries are fermented in concrete tanks, thoroughly washed and then dried on raised African beds for several days. It is this process that brings so much purity and freshness to the cup - nothing is distracting and everything has its place. This allows the notes of green apple, blackberry and lemon cream to develop to their full potential, so you can enjoy Rwanda in its purest form. It's a coffee that's clear about what it wants to be - and that's why you'll love it.
- Altitude: 1750 m above sea level.
- Providence Byiringiro
- Station: Gishyita 170