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Gisheke - Rwanda
€16.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Taste: Rhubarb jam, red gooseberry (filter); sour cherry, chocolate, yogurt (espresso)
- Process: Natural
- Variety: Red Bourbon
- Origin: Nyamasheke District, Western Province, Rwanda
- Importer: Rehm & Co.
Harvest: 02.25-06.25
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This coffee impresses with an expressive and sweet flavor profile that shows its best side depending on the brewing method. As a filter coffee, notes of rhubarb jam and red gooseberry come to the forefront, while as an espresso it delights with flavors of sour cherry, chocolate, and a hint of yogurt-like creaminess. A versatile coffee for everyone who loves fruity and expressive aromas – a pure delight and just as perfect in combination with milk.
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The Gisheke Coffee Washing Station is picturesquely located between steep hills on the shores of Lake Kivu in Rwanda. After its modernization in 2018, it set new standards in quality and sustainability. Thanks to volcanic soils, cool high altitudes, and a constant flow of wind from the lake, excellent coffees are produced here. Around 40% of the cherries come from the nearby island of Mushungwe and are delivered by boat. Gisheke stands for meticulous craftsmanship and unites natural beauty with top-tier specialty coffee production.
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Coffee on a mission
Sustainability
Our coffees are traceable back to the farm. We work with importers who share our values and focus on responsible cultivation and fair partnerships – with regard to environmental, social, and economic aspects.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
