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Rwanda Gasharu - anaerobic natural

Rwanda Gasharu - anaerobic natural

Regular price €13,50 EUR
Regular price Sale price €13,50 EUR
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Coffee notes: mango, strawberry
Process type: anaerobic natural (72h)
Country: Rwanda
Region: Nyamasheke
Farm: Gasharu
Altitude: 1600m - 2100m
Botanical variety: Red Bourbon
Recommended preparation: filter
Net weight: 250g
Rwanda Gasharu comes from the western part of Rwanda, specifically from the Nyamasheke region. The Gasharu team is one of the most well-known in the field of innovative ways of coffee processing in Africa.

Once the coffee beans have been harvested, they are immediately sealed in small containers in which anaerobic fermentation takes place for 72 hours. Fermentation is followed by classic/traditional drying on African tables, which lasts from 30-40 days depending on the weather.

The result of this anaerobic natural process is an extremely rich coffee, with pronounced notes of fermentation, sweet fruit (mango), fresh acidity of strawberry. Great for filter and amazing also as espresso because of balanced acidity and sweetness.
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To discover unique coffee flavour profiles we recommend to use very soft mineral water with a low HCO3 aiming for total hardness of less than 100 mg/l.