Blueberries, Orange Jam, Rum

The new harvest of our favourite coffee from Rwanda welcomes you with intense berry aromas, a combination of blueberries and raspberries, followed by the sweetness of candied orange that recalls homemade marmalade. Its crisp acidity pairs beautifully with subtle rum-like notes, finishing smoothly with hints of coconut praline.

About the farm

The Ireme experimental lot is inspired by the emotional connection of the Gasharu family to the coffee community as a whole. Coffee farming, processing, and distribution for consumption have been kept in silos and the family believes that this can change.

The idea of this coffee is to provide the most authentic coffee cup of Rwandan coffee, making the consumer think of its growers, too. The Gasharu Coffee 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. At Gasharu Coffee they believe that a cup of authentic coffee can truly connect communities.

As a coffee farming family and member of a coffee community, their hope is that the authentic Ireme coffee will convey their motivation to connect with the consumers and their communities and build meaningful and sustainable relationships between both communities.

About the process

The beans used for the experimental Ireme coffee are from farms in regions at the altitude around 1700 masl where their farm of 7.5 hectares belongs. Once collected at the washing station, the cherries are sorted and floated to ensure consistent and good density beans are separated from the others. Then 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 raised African beds for about 25 to 30 days.