Produced by smallholders in Lake Kivu, this lot is defined by its depth of flavour and complexity.

This coffee is produced at Gishyita washing station, which over the last five years has grown in reputation to become one of the most quality focused stations in the region.

Lake Kivu coffees enjoy good rainfall throughout most of the year, the high altitude with fertile volcanic soil contributes greatly to the quality we find in the cup.

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Producers Notes

Rwandan smallholders 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 August through December.

Gishyita washing station was built and first started processing coffee in 2010, during the first years it was owned by a small cooperative, which lacked enough resources and capacity to handle the harvest. Recently, the cooperative decided to rent the station to a private operator who ended up with full ownership after the cooperative agreed to sell, in 2019.

Providence, the new owner, is a young man with ambitions to develop a successful agricultural business. Just two years since he first started operating it, the station has grown to process over 5 containers worth of coffee, offering both fully washed and natural process coffee. The station is in Karongi district in western Rwanda at an altitude of 1750 MASL, coffee is sourced from local producers from the hills that surrounds Lake Kivu, at an altitude of 1600 to 1800m.

The coffee enjoys a good rainfall throughout most of the year, and the high altitude with fertile volcanic soil is the main contributor to the quality of the coffee. Providence had been introducing a traceability system in which he records who deliver cherries to the washing station and how much cherries are delivered to be able to implement off season training in good agricultural practises for the farmers that deliver cherry regularly.

Production Data

Producer - Lake Kivu Smallholders

Region - Karongi district

Altitude - 1735-1800 masl

Varietal - Red Bourbon

Harvest - January 2022

Process - Washed

Resting Coffee

Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.

We recommend ordering whole beans and keeping the coffee sealed in it's bag for a minimum of 14 days before espresso brewing or at least 7 days for filter brewing.