Gasharu Coffee, located in Rwanda's Western Province, enjoys a privileged setting next to Nyungwe National Park, one of Africa's most important biodiversity reserves. This region is known as "the land of a thousand hills" due to its spectacular landscape, ideal for growing specialty coffee. Celestin, Gasharu's founder, 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
Freshly picked cherries are carefully selected 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 African raised beds, ensuring the preservation of its exceptional quality.
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Variety
Red Bourbon
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Processing
Experimental Washed
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Altitude
1800-2100 masl
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Region
Gasharu
Nomad
Since NOMAD Coffee was a traveling cart in the London markets in 2011 and until today, the values and goals that define them remain the same: closeness and respect for the producer and careful attention to the process.
Barcelona, Spain
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