Discover More | Gisanga - Rwanda

This coffee comes from the Ruhango district, southern province in Mbuye, Rwanda. Sourced through our partners at Langdon Coffee Merchants, the Gisanga Washing Station has a focus on training women farmers in best agricultural practices from seedling preparation to planting and harvesting.

Alongside this, they also focus on supporting local youth population. Sadly in Mbuye, the young are not interested in farming and have their sights set on leaving rural areas. Tropic Coffee stepped in knowing that for a sustainable coffee industry, the youth need incentives to take on their family coffee fields. They understand their quest for better lives and so she works with them to help them understand that coffee “done well” with better practices and value add can be profitable.

This anaerobically processed coffee is grown at between 1650 and 1800 metres above sea level and is 100% Red Bourbon. After picking the coffee cherries from the coffee trees, they are sorted and floated in water to remove the defective beans. The coffee cherries are then fermented for 24 to 72 hours in closed tanks before drying. Keeping the coffee cherry enclosed in tanks creates a special profile that differs from the normal natural process. The cherries are then dried on raised beds in the sun. To avoid any potential for a mould taste and other unwanted fermentation, the cherries are turned regularly every 30-40 minutes.

This is one of two lots from the Gisanga Washing Station that we're excited to highlight and we think you'll love it's sweet and gentle boozy character reminiscent of Wine Gums and candied lime.