Impano, Rwanda

Luscious, sparkling - fruit bomb! Pear, gooseberry, papaya. - Process: Anaerobic Berry dried (100 hours) Region: Nyamasheke

Bean type: Bourbon Process: Anaerobic Berry dried (100 hours) Region: Macuba, Nyamasheke Producer: Gasharu Coffee Altitude: 1610-2100 m.a.s.l.

FROM THE PRODUCER:
Most communities across the world have benefited from the natural resources around them to create generational wealth. However, despite being the community that produces more coffee in Rwanda, the Nyamasheke District still ranks amongst the poorest and most affected by malnutrition nationwide. Impano (Gift) experimental coffee carries the idea that coffee is a gift that can transform our community.

This anaerobic coffee is carefully fermented for about 100 hours to ensure a taste that makes it worth a gift for a coffee lover. It suits diverse preferences with a memorable flavour. We hope that a cup of this coffee can evoke the power to connect coffee lovers and our producers’ community, transforming the drinking experience and the growers' lives.

“Coffee for our community is more than just beans. For a long time, coffee has been a reason for people to spend time together, for a family to go out and meet up with others after selling their coffee because they have some money to afford a drink and food at a restaurant. Particularly the famous “Igisafuriya” or “brochettes”. These are all values that people who are not from the community would not necessarily understand or would not care about. Having grown up with many farmers in the community, my family values what coffee means to the quality of life of the community and to the social cohesion that is essential for any society.”

About Ireme:
When the cherries are received at the washing station they are sorted and floated to ensure consistent and good density beans are separated from the others. Then, the beans undergo a 100-hours anaerobic fermentation process and an intense sorting at the pre-drying tables. They are later dried on the raised African beds for 20-30 days. Once dried, the coffee is well kept and stored in good conditions before being hulled and sorted by well-trained women and then packed in GrainPro and Jute bags for export.

Gasharu Coffee's 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 we believe that a cup of authentic coffee can truly connect communities.

Name: Gasharu CWS
Location: Macuba Sector, Nyamasheke district, Western Province
Foundation year: 2014
Manager: Valentin Kimenyi
Number of farmers: 1650
Production: Up to 8 containers
Processing methods: Natural, Washed, Honey and Anaerobic experiments
Altitude of the farms: 1600 - 2100 masl
Altitude of the CWS: 1670 masl
Average yearly rainfall: 1300-1400 mm
Soil: Acidic Soil