Rwanda Gishyita - Honey ProcessHorsham Coffee Roaster
Tasting Notes: Red Apple, Redcurrant, Chocolate
Brewing: This coffee works well with all filter brewers and espresso. For filter we recommend a 1 - 16 brew ratio, and for espresso a 1 - 2.5 brew ratio.
Filter: 15g - 250ml // Espresso: 18g - 45ml
Includes a £1 donation per 250g bag and £2.50 per 1kg bag. The money raised will go towards the development of better toilet facilities at the Bwishaza school.
Located in the Karongi district on the east of Lake Kivu, the Gishyita washing station was established in 2010 and is a co-operative organisation of 86 members. They have their own plantation of trees and receive deliveries of cherries from an additional 100 non-member farmers. Farmers will hand harvest coffee cherry and deliver on the same day to the washing station. The coffee is then hand sorted before processing.
We first visited Gishyita in 2015 and have been working with them for the last two years on the production of alternative microlots. Rwanda typically produces excellent washed coffees, but really great honey and natural processed coffees are quite rare. During the 2016 harvest we proposed working with them to produce a series of 4 different microlots of a high standard using alternative processing methods. The 4 different methods we requested consisted of two natural process methods and a honey and washed process. We provided full training on this, as well as a commitment to purchase these experiments no matter what happened! As we weren't quite sure what would happen we decided to keep the risk very low and asked them to produce under 100kg of each method. The results were a great success so in 2017 we made a commitment to refine the process with the washing station and to purchase each lot at a significant premium over the price of the larger lots of washed coffees.
Once again the results have been a huge success and we are very happy with the quality of this stunning thin layer natural. Ripe red bourbon cherries were selected by hand after delivery to the washing station. After hand sorting the coffee is density separated in a flotation tank allowing defects to be removed (defects and contaminants typically float to the top). The coffee is then pulped (as it would be for the honey process) and laid out to dry on the drying tables. Essentially this process is exactly the same as it would be for washed coffee but ends after the pulping stage. The coffee will dry with some of the mucilage (fruit from the cherry) still stuck to the beans. Drying the coffee with the fruit on has resulted in additional fruit flavours that are absorbed from the fruit as well as some additional sweetness from the sugars. It's a wonderfully complex coffee with flavours somewhere in between a traditional washed Rwanda coffee and our unique microlots.
Washed parchment being spread to dry on raised beds
Varietal – Red Bourbon
Preparation – Natural, thin cherry layer
Location – Karongi District, Western Province
Altitude – 1650 - 1800 masl
- To preserve quality, we are only able to ship whole bean coffee. A selection of grinders are available to purchase online.
- Next working day dispatch (Monday to Friday) on all coffee orders.
All about these beans. Fantastic story - fantastic coffee and makes for a fantastic weekend. Thank you!