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We produce up to 9 different green coffees
Our Coffees
Our unique Natural, Washed, and Experimental Coffees
Gasharu Fully-Washed Grade A1
Gasharu washing station is located on the shores of Lake Kivu and a stone’s throw from Nyungwe National Park which is one of the largest montane and most preserved montane rainforests in Central Africa, home to huge biodiversity and an estimated 25% of Africa’s primates. This region’s elevation, soil, and climate are what coffee trees love best. Once the cherries are picked and brought to the washing stations, cherries are floated and pulped with a disc pulper. Parchment then goes into a dry fermentation for 12 to 14 hours before mucilage is washed off.
Beans are graded by density in the grading channel with very clean water that separates them into three different qualities: Grade A, Grade B, Grade C. Coffee is then hand-sorted at the pre-drying tables and then dried on raised beds with a mesh bottom, allowing for more circulation of air. The coffee is air and sun-dried between 9 am and 3 pm depending on the sun's intensity. The drying process takes 14 to 20 days depending on the weather. When dried, the coffee is well kept until it is hulled and sorted by experienced women and then packed in Grainpro and Jute bags for export.
This lot gets formed by Grade A coffee only.
Beans are graded by density in the grading channel with very clean water that separates them into three different qualities: Grade A, Grade B, Grade C. Coffee is then hand-sorted at the pre-drying tables and then dried on raised beds with a mesh bottom, allowing for more circulation of air. The coffee is air and sun-dried between 9 am and 3 pm depending on the sun's intensity. The drying process takes 14 to 20 days depending on the weather. When dried, the coffee is well kept until it is hulled and sorted by experienced women and then packed in Grainpro and Jute bags for export.
This lot gets formed by Grade A coffee only.
Gasharu Natural Grade 1
Coffee plantations in the Gasharu region benefit from their proximity to the continuous of Nyungwe National Park. They get a good amount of rainfall to make the cherries juicier and the coffee fruity. The cherries selected for this lot are collected at altitudes between 1700 m and 2100 m. When they are received at the washing station they are sorted and floated to ensure consistent and good density beans are separated from the others. These beans undergo intense sorting at the pre-drying tables and are later dried on the raised African beds for 25-30 days. Once dried, the coffee is well kept and stored in good conditions before being hulled and sorted by well-trained women and then packed in GrainPro and Jute bags for export.
The processing at the washing station is carried out by young coffee farmers and the sorting on tables by slightly older coffee farmers, mainly women, providing them with more income.
The processing at the washing station is carried out by young coffee farmers and the sorting on tables by slightly older coffee farmers, mainly women, providing them with more income.
Gasharu Honey Grade A1
Throughout the year, Gasharu Coffee holds small group meetings with coffee farmers to catch up on life, discuss the challenges in farming and to discuss opportunities. The coffee cherries collected at Gasharu washing station are grown at altitudes ranging between 1700 and 2100 masl. Once collected, the cherries are floated and sorted before passing through a Mckinnon disc pulper. They are then spread out for drying without any washing, leaving part of the pulp around the seeds. We spread the coffee beans thinly on special drying beds and turn them after every hour for 10-15 days, so they dry with the needed stability. The result is usually a coffee with fine and elegant attributes associated with the high-end washed coffees coupled up with substantial fruit and body sweetness of the natural coffees.
Muhororo Fully-Washed Grade A1
Muhororo washing station of Gasharu coffee is located on the shores of Lake Kivu and a stone’s throw from Nyungwe National Park which is one of the largest montane and most preserved montane rainforests in Central Africa, home to huge biodiversity and an estimated 25% of Africa’s primates. This region’s elevation, soil, and climate are what coffee trees love best. Once the cherries are picked and brought to the washing stations, cherries are floated and pulped with a disc pulper. Parchment then goes into a dry fermentation for 12 to 14 hours before mucilage is washed off.
Beans are graded by density in the grading channel with very clean water that separates them into three different qualities: Grade A, Grade B, Grade C. Coffee is then hand-sorted at the pre-drying tables and then dried on raised beds with a mesh bottom, allowing for more circulation of air. The coffee is air and sun-dried between 9 am and 3 pm depending on the sun's intensity. The drying process takes 14 to 20 days depending on the weather. When dried, the coffee is well kept until it is hulled and sorted by experienced women and then packed in Grainpro and Jute bags for export.
This lot gets formed by Grade A coffee beans only.
Beans are graded by density in the grading channel with very clean water that separates them into three different qualities: Grade A, Grade B, Grade C. Coffee is then hand-sorted at the pre-drying tables and then dried on raised beds with a mesh bottom, allowing for more circulation of air. The coffee is air and sun-dried between 9 am and 3 pm depending on the sun's intensity. The drying process takes 14 to 20 days depending on the weather. When dried, the coffee is well kept until it is hulled and sorted by experienced women and then packed in Grainpro and Jute bags for export.
This lot gets formed by Grade A coffee beans only.
Muhororo Natural Grade 1
Muhororo washing station of Gasharu coffee is located on the shores of Lake Kivu and a stone’s throw from Nyungwe National Park which is one of the largest montane and most preserved montane rainforests in Central Africa, home to huge biodiversity and an estimated 25% of Africa’s primates. This region’s elevation, soil, and climate are what coffee trees love best.
The natural processed coffees at Muhororo washing station were collected at altitudes ranging between 1650 and 2110 masl. When the coffee is received at the washing station it is first floated, followed by careful sorting at the pre-drying tables. The cherries are then dried on the raised African beds for 25-30 days. Once dried, the coffee is well kept and stored in good conditions before being hulled and sorted by well-trained women and then packed in GrainPro and Jute bags for export.
The natural processed coffees at Muhororo washing station were collected at altitudes ranging between 1650 and 2110 masl. When the coffee is received at the washing station it is first floated, followed by careful sorting at the pre-drying tables. The cherries are then dried on the raised African beds for 25-30 days. Once dried, the coffee is well kept and stored in good conditions before being hulled and sorted by well-trained women and then packed in GrainPro and Jute bags for export.
Resolution - Intego Anaerobic Experiment of 60 hrs
Intego (Resolution) experiment coffee is a result of our curiosity at Gasharu coffee to explore new methods of fermenting washed coffee to attain the best flavor and taste that can be achieved. The final batch for this coffee is picked after a series of tasting and slowly refining the results that finally achieve the flavor and taste that makes us celebrate attaining our “Resolution”. This coffee is beyond a simple cup of coffee because of the intentionally created fermentation medium that gives it a strong body and clear taste which we believe will provide a unique and memorable experience to coffee lovers. In addition to the unique taste, Intego (Resolution) coffee demonstrates our willingness to enter the European coffee market with the most genuine quality coffee and our culture of establishing “coffee harvest resolutions” to continue improving coffee quality through innovative processing methods and promoting sustainable environmental-friendly practices.
Women’s Crown - Rugori FW- Experiment coffee by Women
“Making women’s coffee work count” – This is what inspired Rugori (Women’s Crown) Gasharu Coffee, a coffee lot that is solely produced and processed by women. The majority of work in coffee farming and processing is done by women but only a small percentage of the proceedings from coffee goes to women despite having taken on the majority of responsibilities in their households. This coffee is meant to learn from the Rwandan culture and portray the real image of the acknowledgement that should be given to women’s work in coffee value chain. Urugori “women’s crown” is a crown that women in Rwanda are given after giving their first birth as symbol for motherhood. It is a symbol of respect and recognition of their contribution to the society. Considering that more than 70% of Gasharu coffee employees are women, this coffee is meant to continue acknowledging women’s contribution to the coffee community and creating a transparent framework through which they can benefit from additional proceedings resulting from their work. This is not only fair to them it is also a great contribution to their households and the environment as a whole. It has already been evidenced that by adding more money in the hands of women, communities can eradicate malnutrition, illiteracy and catalyze girls’ education. All of these are critical for women empowerment and are the biggest mitigators of climate change.
Authentic - Ireme Anaerobic Experiment of 72 hrs
Ireme (Authentic) experiment Coffee is inspired by the emotional connection of our family to the coffee community as a whole. Coffee farming, processing, and distribution for consumption have been kept in silos and our family believes that this can change. The idea of this coffee is to provide the most authentic coffee cup of Rwandan coffee to coffee lovers, which makes the consumer think of the producer as the producer also keeps the consumer in mind when processing the coffee. Gasharu coffee team takes great care to monitor and enhance the fermentation process and duration to achieve the desired complexity and depth that may provide a memorable experience to coffee lovers. At Gasharu coffee we believe, a cup of authentic coffee can truly connect communities. As a coffee farming family and member of a coffee farming community, our hope is that Ireme (Authentic) Gasharu Coffee will convey our motivation to connect with the consumers and their communities and build meaningful and sustainable relationships between both communities.
Gift - Impano Anaerobic Experiment of 100 hrs
The majority of communities across the world have benefited from the natural resources found in their communities to create generational wealth. However, despite being the most producing coffee community in Rwanda and the western province of Rwanda, Nyamasheke District still ranks among the poorest and most affected by malnutrition nationwide. Impano (Gift) experiment coffee is meant to carry the idea that coffee is a gift that can transform our community. This washed coffee is carefully fermented to ensure a taste that makes it worth a gift for a coffee lover. It is meant to suit diverse preferences with a memorable flavor and taste. We hope that a cup of this coffee can be as transformational for the coffee lover experience as it will be for our community if we can successfully connect the communities of coffee lovers with our producer’s community.
What makes our coffee unique
Farming Community
Coffee for our community is more than just the beans. Coffee has created a strong bond within our community and has improved people's health as the biggest contributor to poverty reduction. This is a legacy that our family will continue to carry and promote.
Strictly High Grown
Our coffee grows at an altitude ranging from between 1600- 2100 masl. Coffee beans grown at higher elevations are unique because at higher elevations the bean develops slowly, resulting in more nutrients being delivered to the coffee and therefore a more nutrient-dense bean.
Soil and Climate
Gasharu coffee plantations benefit from a rich soil silt-clay-sandy and silt-sandy with an acidic PH varying between 4.2-4.6, precipitation varying between 1200 to 1600 mm, and non-fluctuating temperatures varying between 18 -19 degrees Celsius and mountain natural spring for all sorts of coffee processing.
Proximity to Nyungwe Forest
Gasharu Coffee plantations are a stone’s throw from Nyungwe National Park. The Nyungwe forest has a wide diversity of animal species, making it a priority for conservation in Africa. The park contains 13 primate species, a quarter of all Africa's primates total, 275 bird species, and 1068 plant species. From the east side of the Nyungwe forest comes the source of Nile, the longest river in the world followed by Amazon.
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