Gisanga - Washed Rwanda

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This exquisite coffee comes to you from the Gisanga Washing Station, a beacon of sustainable agriculture and community development, brought to us through our partners at Langdon Coffee Merchants.

Grown at 1650 to 1800 meters above sea level and made from 100% Red Bourbon varietal, this coffee is a testament to meticulous cultivation and processing. The journey of each bean begins in the nutrient-rich soils of Mbuye, where the focus is on training women farmers in best agricultural practices—from seedling preparation to harvesting—ensuring quality from the ground up.

Yet, the Gisanga Washing Station’s mission extends beyond agriculture. In a region where many youth dream of urban life, Tropic Coffee has stepped in to illustrate the potential of coffee farming as a viable and profitable future. By engaging with local youth and emphasising modern farming techniques and value-added processes, they are fostering a new generation of coffee enthusiasts who see promise in their family’s coffee fields.

You may have already tried the Anaerobic process of this coffee which we have had already this year, or maybe even this washed process from us in previous year. This process is pretty meticulous and uses 'Theresa’s Natural Spring', a source named after the Theresa family from the 1980s, which has long been a part of the local heritage for its pristine waters. The coffee cherries are hand-sorted, floated, and on the day of harvest, pulped in the evening, with beans separated into different grades. Beans are then fermented for 10 to 16 hours in open tanks.

We are getting even cleaner, sweeter flavours from the harvest this year, with a unique flavour combination of Raspberry and Lemon Sherbet.