GASHARU Experimental Micro-lot

GASHARU Experimental Micro-lot

Kahiwa Coffee Roasters

About This Coffee

A micro-lot coffee grown in the village of Gasharu in the Nyamasheke region of western Rwanda, near Lake Kivu, at an altitude of 1800–2110 meters. Produced by the Gasharu CWS farmer community, it uses the Bourbon variety and is processed via the Intego Experimental Natural Anaerobic method with 60 hours of fermentation. The flavor profile features blueberry, cranberry, rum, and cola-like notes, offering a balanced yet highly nuanced cup with brilliant clarity.

Origin

Nyamasheke (Rwanda)

Flavor Notes

Blueberry, Chocolate, Cranberry, Rum, Cuba Libre

Roast Level

Light, Medium Light

Processing

Intego Experimental Natural Anaerobic

Typology

Arabica
Bourbón
KC

Kahiwa Coffee Roasters

It all started in Kenya, where founder Joonas Reinikainen's grandparents lived most of their lives in Embu. That connection to East African coffee country led Reinikainen to arrange Finland's first direct trade green coffee import in 2013, initially having the beans roasted elsewhere before purchasing a 2 kg Discaf roaster in 2015 and launching Kahiwa in the lakeside town of Lahti. In 2020, Formula 1 driver Valtteri Bottas returned to his hometown during the pandemic, discovered Kahiwa, and was so impressed by the coffee and the vision that he became a co owner, since traveling with Kahiwa beans to every race on the F1 calendar. The roastery sources as directly as possible from farmers in Colombia, Rwanda, Honduras, Costa Rica, Brazil, and beyond, with a philosophy that outstanding coffee can only exist when producers are thriving.

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