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Gisheke - Rwanda
€15.90
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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- Flavor: Strawberry, chamomile (Filter);Cherry, praline (Espresso)
- Process: Natural
- Variety: Red Bourbon
- Origin: Nyamasheke District, Western Province, Rwanda
- Importer: Rehm & Co.
Harvest: 02/24-06/24
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This coffee impresses with an expressive and sweet flavor profile that shines depending on the brewing method. As a filter coffee, dominant notes of ripe strawberry and fine chamomile stand out, while as an espresso, it surprises with intense cherry flavor and a praline-like sweetness. A versatile coffee for those who love fruity and expressive aromas – enjoyable on its own and equally 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. Modernized in 2018, it sets new standards in quality and sustainability. Thanks to volcanic soils, cool altitudes, and a constant wind flow from the lake, excellent coffees are created here. About 40% of the beans come from the nearby Mushungwe Island, delivered by boat. Gisheke represents artisanal precision and combines natural beauty with top-notch specialty coffee production.
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Sustainability
All our coffees are traceable back to the farm. We work exclusively with importers who share our values. Only ecologically, economically and socially sustainable coffee enters our roaster.
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
