RWANDA | Gisheke CWS

■ FLAVOR COMMENT

The flavors are reminiscent of the white-skinned citrus hassaku and delicate green apple, with the soft fruity impression of nectarine and the gentle sweetness of brown juicer. The liquid has a rounded, juicy, and thick texture, and the aftertaste is reminiscent of green tea. This lot, with its somewhat Japanese elements, is a familiar finish to Japanese tastes.

■ FLAVOR NOTE

Hassaku, Nectarine, Brown Sugar, Green Tea


■ INFORMATION

The Gisheke Coffee Washing Station (CWS) is located on the shores of Lake Kivu in Nyamasheke District, Western Province, Rwanda. Taking advantage of its unique location on the lakeside, Gisheke CWS receives cherries from an island called Mushungue, transported to the station in wooden boats.

The cherry receiving area is located at the top of a steep hill, so you can really feel the strength of the producers who end up carrying 60kg of parchment up and down the slope. CWS is a scenic place with great views and a pleasant breeze.

Coffee cherries brought to CWS are weighed and then placed in a flotation tank for flotation separation. The pulp is removed using a pulper, and the cherries are then placed in a fermentation tank for 6 to 12 hours of dry fermentation. After mucilage removal, the cherries are gravity-separated in a canal, and the graded wet parchment is carefully hand-sorted before drying under the shade. The parchment is then transferred to a drying table and dried in the sun. Staff stir the parchment every 30 minutes to ensure even drying.

On rainy days and during the hottest hours of the day, the parchment is covered with plastic to protect it and prevent rapid drying caused by strong direct sunlight, as well as uneven drying, such as when only the surface dries out and the moisture content becomes uneven.When the moisture content of the parchment reaches 10.5%, it is packed into bags and stored in a warehouse.

Country of origin: Rwanda
Production area: Western Province, Nyamasheke
Producer: Gisheke Coffee Washing Station
Altitude: 1,650m ~ 1,850m
Variety/Bourbon
Refining method: Washed
Klopp/ 2023/24
Roast level: Medium-light roast