introducing natural Rwanda GITESI from the Candycane coffee roastery. An espresso that will take you on a trip to the heart of Africa. This delicious coffee will conjure up a delicious cup under your lever evoking dried fruit, sugar cane and chamomile. The roast is tuned for espresso, giving Gitesi a beautifully full-bodied yet subtle character.
This coffee comes from the famous Gitesi station in the Karongi region of Rwanda . The station has been run since 2005 by Alexis and Aime Gahizi, a father and son team who work with over 1,800 smallholder farmers. They carefully hand-pick and sort the coffee cherries, which are then processed using a subsistence method also known as the dry method. The processing station in Gitesi focuses not only on excellent coffee, but also on supporting the farmers and the local community. It offers free seedlings, organic and chemical fertilizers and training in financial and agricultural management. A bonus reward system motivates farmers to produce the highest quality. With every cup of this coffee you support sustainable agriculture and the development of the farming community in Rwanda.
Thenatural ( or also dry) method of processing coffee is the oldest and most generous method. After picking, the cherries are simply left to dry in the sun with the skin on. No water, no fermentation tank, just hot air and patience. During the drying process, the sugars and fruit flavours from the pulp penetrate into the bean - and this is what often makes naturally processed coffees sweet, full and fruity, sometimes even jammy.
- Altitude: 1800 m above sea level.
- Cupping score: 86.5
- Harvest: 2024