This special filter stands out for its fresh notes of green grape, melon and cane sugar. During tasting, delicate nuances of dried fruit, honey, lemongrass, cocoa powder and kiwi also emerge. Bright acidity and juicy body enrich each sip, revealing a complex and seductive cup.
Gasharu Coffee, located in the Western Province of Rwanda, enjoys a privileged setting next to the Nyungwe National Park, one of the most important biodiversity reserves in Africa. This region is known as "the land of a thousand hills" due to its spectacular landscape, ideal for the cultivation of specialty coffee. Celestin, founder of Gasharu, along with his nine children, maintains a close relationship with local farmers, providing technical advice and promoting constant quality improvements. This lot is the result of multiple anaerobic processing trials, reflecting the family's commitment to excellence.
Process: Washed Experimental
Freshly picked cherries are carefully sorted and pulped before being placed in sealed tanks where they ferment for 36 hours under anaerobic conditions. This method enhances deeper and more complex flavors. After fermentation, the coffee is meticulously Washed and dried on raised African beds, ensuring the preservation of its exceptional quality.
Soon we will have the recipe for this coffee.
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