Rwanda - Gasharu Wimana

Mango // Orange // Chocolate

This is a coffee that stopped me in my tracks the first time I tasted it. Bright tropical fruit, silky citrus, and a long, smooth chocolate finish — all in one wild, vibrant cup.

It comes from the Gasharu washing station in Wimana, near the lush shores of Lake Kivu in Western Rwanda. Over 1,000 smallholder farmers in the highlands of Nyamasheke-Gatare contribute to this lot, growing Bourbon cherries at altitudes up to 2,100m, right on the edge of the Nyangwe Forest National Park. The conditions here are extraordinary, and the coffee reflects that.

The lot is processed as a 72-hour anaerobic natural — the cherries are sealed and fermented before drying, which amplifies the fruit and gives the cup that unmistakable tropical intensity.

Behind the station is Valentin Kamenyi, who grew up in rural Rwanda surrounded by coffee — its myths, its rhythms, its importance to the community. That connection runs through everything he does, and I think you can taste it.

Origin: Wimana, Nyamasheke-Gatare, Western Rwanda
Washing Station: Gasharu
Producer Type: 1,075 Smallholder Farmers
Varietal: Bourbon
Altitude: 1,600–2,100m
Process: Natural with 72-hour Anaerobic Cherry Fermentation

Brewing

As a filter, this coffee is all brightness and fruit — mango and orange up front, melting into a rich chocolate base. As an espresso, it's juicy, sweet, and dangerously addictive. Either way, it's a coffee that rewards attention.