Lime zest, dried fruit, and floral notes with some orange, cocoa nibs, and grapefruit zest. Silky texture, lingering chocolate finish
This exceptional lot comes from the Gitesi Washing Station, a family-owned operation run by father and son, Alexis and Aime Gahizi. Since its establishment in 2005, Gitesi has grown into a sustainable and highly regarded station in Rwanda’s Western Province. Aime, with a background in engineering, introduced a modern water purification system, now a model for coffee stations across Rwanda.
Over 1,800 smallholder farmers, many of whom also grow crops for personal consumption, deliver their cherries to Gitesi. The station maintains strong relationships with these farmers by offering competitive pricing and incentives for high-quality coffee.
Processing Method: The cool climate of Karongi ensures slow, controlled fermentation. Cherries are carefully hand-sorted before processing. Using a Penagos 800 Eco Pulper, the skin and pulp are removed, leaving 70% of the mucilage. The coffee undergoes dry fermentation for 10-12 hours before being graded and washed in channels. It is then soaked in clean water for 16 hours to enhance clarity and flavor. The parchment coffee is pre-dried under shade with meticulous hand-sorting to eliminate defects. Final drying takes place on African raised beds for up to 15 days, protected from harsh sun and rain.
