Gasharu

About This Coffee

This coffee comes from the Gasharu washing station in the Nyamasheke district of Rwanda, on the shores of Lake Kivu. It is produced by Valentin Kamenyi and his team of 1,075 smallholder farmers. The coffee is processed using the natural anaerobic method, where ripe cherries are sun-dried on elevated African beds for 30-40 days. The beans are Bourbon variety, grown at an altitude of 1,600-2,100 meters above sea level. The coffee offers a distinctive sensory profile with notes of mango, strawberry, red fruits, and funky characteristics.

Origin

Nyamasheke (Rwanda)

Flavor Notes

Fresh, Mango, Red Fruit, Red Fruits, Funky, Fresa, Frutos Rojos, Frambuesa, Fruta De La Pasión, Uvas, Vinoso

Roast Level

Medium

Processing

Natural Anaerobic

Typology

Arabica

Bourbón

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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