Gasharu Coffee Co. operates two washing stations, Muhororo & Gasharu. This coffee comes from the Muhororo washing station, where about 500 farmers bring their coffee to be processed. This coffee is dry fermented for 16-18 hours and then soaked for 18 hours. After it is soaked and washed it is sun dried on raised beds for 10-14 days, depending on the weather. After all of the coffee is processed, the waste water is treated appropriately to ensure it does not negatively affect the local water sources.
This coffee is our choice for espresso in our shop and also a staff favorite on pour over. It yields a delicious chocolate body with raspberry acidity and a caramel finish.
Region: Nyamasheke, Western Province
Elevation: 1700-2100 MASL
Importer: Balzac Brothers
Tasting Notes: Dark Chocolate, Raspberry and Caramel