Skip to main content
Gasharu, Rwanda
Gasharu, Rwanda

Gasharu, Rwanda

Tax included.

Ripe Red Fruits, Dark Chocolate Cake, Plum 


Producer: Gasharu

Region: Nyamasheke

Variety: Bourbon

Processing: Natural Anaerobic

Altitude: 1,600m - 2,100m


Extremely tasty, very good balance between sweetness, acidity and intensity this coffee is an all rounder and a perfect every day coffee without being boring. 

Gasharu Coffee's team takes great care to monitor and enhance the fermentation process and duration to achieve the desired complexity and depth that will provide a memorable experience to coffee lovers. Gasharu Coffee believe that a cup of authentic coffee can truly connect communities.

The coffee used for this experimental lot comes from farms at the altitude above 1700 msl, Once collected at the washing station,The cherries are sorted and floated to ensure consistent and good density beans are separated from the others. After this first process they are put in the tank where they undergo 72 hours of an anaerobic fermentation to attain the best flavour and taste that can be achieved and then dried on the raised African beds for about 25 to 30 days.


250g pack

Espresso Recipe:                                   
18-19g coffee (finely ground)                 
brew time 28 seconds               
38-42ml espresso

Filter Recipe:
6.5 grams (coarsely ground) coffee per 100ml water
brew time 2.5-3.5 minutes