Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon.
The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family. They organise themselves into cooperatives and share the services of centralised wet-mills or washing stations as they are known locally.
Flowering takes place between September and October and the harvest runs from March to July with shipments starting in late May early June. Gitwe is a fairly newly constructed washing station, located in Nyamasheke district, one of the regions with high concentration of coffee trees and washing stations. At a very high altitude, Gitwe is surrounded by hills covered by green coffee trees, and the volcanic soil off the shores of Lake Kivu, making this coffee some of the finest in the country.
Tasting notes of stone fruit, fudge, cinnamon, balance, and jammy texture.