1 1

Gisheke

Gisheke

Steady wind flow from Lake Kivu aiding the drying in the natural processing: strawberry sweetness and a jam like body.

£16.00
£16.00
Sale Sold out

Character

We taste strawberry and tart like acidity.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
View full details

Nestled between steep hills.

Gisheke is uniquely nestled between two steep hills pointing towards Lake Kivu, the Idjwi Island and the Democratic Republic of the Congo. The setting on the shores of Lake Kivu make the wind flow ideal for processing and drying high quality natural processed lots. The farm has recently seen major refurbishments after being purchased in 2017, now set up to produce complex coffee.

We believe Muraho Trading Co are producing some of the best coffee in Rwanda, that is the motivation to continue to purchase from Gisheke.

This naturally processed lot has a jammy body, berry sweetness balanced with a tart like acidity.

The Producer

Muraho Trading Company was formed by two brothers who had a vision to showcase the potential of Rwandan coffee. Overlooking Lake Kivu, 40% of the cherries processed at Gisheke are grown on Mushungwe Island and are delivered by boat. The farm is only accessible by boat

All cherries are hand sorted before being floated to remove underripe or damaged harvest. After being pulped and cleaned the coffee is laid evenly across raised beds, with consistent air flow from Lake Kivu. The harvest is turned constantly over a 30 day period and covered at night time. Once dry, the dried outer fruit is removed and the coffee is ready to be organised for packing.

  • Production Data

    Produced by Muraho Trading Co
    Region - Nyamasheke
    Grown at 1500 - 1750 masl
    Varietal - Red Bourbon
    Harvest - May 2023
    Process - Natural

  • Natural

    Ripe cherries are dried whole commonly on patio’s, drying beds or even the bare earth allowing the bean to ferment naturally encased by its fruit.

    The cherries are turned regularly to reduce the risk of defects and ensure even drying.

    Once the cherries resemble raisins and the target parameters are met the coffee is hulled and sorted in the dry mill.

1 2