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Drip Bags- Gasharu, Rwanda (6pcs)


Tasting Notes: Passionfruit, Rum Raisin, Florals




Celestin Rumenerangabo, Valentin Kimenyi


Anaerobic Natural


1700 - 2100 MASL


Red Bourbon

Celestin Rumenerangabo's story is one of determination and resilience, a shining example of the indomitable spirit of the people of Rwanda. It all began in 1973, when at the age of 14, he walked a 3-day trip to the bustling capital city of Kigali to work as a house helper, saving money to support his single mother back home. For three long years, Celestin worked hard, putting every penny he earned towards his dream of one day owning his own plot of land.

Finally, in 1976, Celestin returned to his village and with the money he had saved, he bought his first piece of land and planted his first 380 coffee trees. It was a humble beginning, but it was the start of something much bigger. Celestin started small, collecting and trading coffee cherries and parchments, slowly building his business one truckload at a time.

In 1983, Celestin's fortunes changed for the better when he married Marie Goretti, a young and ambitious teacher. Together, they established more partnerships with coffee farmers, acquired new farms and started supporting the education of children from coffee-farming families. Today, Gasharu Coffee, the family business, owns two washing stations and 12 farms, with over 22,000 coffee trees and 1,600 partner farmers.

The Gasharu washing station is located in a region of unparalleled natural beauty, between Lake Kivu and Nyungwe National Park, near the Rwanda Congo-Nile divide. This region's elevation, soil, and climate are ideal for coffee trees to produce quality fruit. Every year, Gasharu Coffee employs nearly 400 locals, the majority of whom are women, who are well-trained to sort the coffee at various stages from cherry through processing and drying. Drying takes place on raised beds with mesh bottoms that allow the circulation of air, where the coffee is sun-dried between 9 AM and 3 PM depending on the sun's intensity and the weather.

But Gasharu Coffee is not just about producing great coffee, it's about the pursuit of the best flavour and taste through exploring new methods. The final product is selected after a series of tastings and refinements, resulting in a coffee that is beyond the common standards of specialty coffee. This unique 60-hour anaerobic fermentation followed by natural drying used by Gasharu gives the coffee a strong body paired with clarity, providing a unique and memorable experience to coffee lovers. And with Celestin's son Valentin Kimenyi following in his father's footsteps, the family enterprise is ensured to continue for many years to come.

In addition to the unique taste, this coffee reflects Gasharu’s commitment to continue improving coffee quality through innovative processing and promoting sustainable and environmental-friendly practices. This is a coffee that is not just a joy to drink, but a symbol of hope and perseverance, a testament to the resilience of the human spirit.