Gisagara Imbuto, Muganza
Procesing station:
Muganza washing station

Varieties: Bourbon
Altitude: 1800m
Processes: Natural
Cupping: 88

Common cupping notes:
Citrus, Oranges Cinnamon, Cloves, Dried dates, Orange juice, Winey, Citric acidity

Café de Gisagara is run by Good Neighbors, an NGO from Korea. The project began in 2014. Before the project began there was little attention given to coffee quality and little infrastructure existed. Income from the sale of the coffee by Café de Gisagara is reinvested into the region in different ways. A training farm was developed by the NGO, and a number of infrastructure investments were made, all to help improve production quality. Better farming techniques, to reverse soil degradation, are being taught. The aim of the project is to reduce poverty by helping the farmers to improve their coffee quality and the income the crop brings, but also by giving them the means by which they can do this sustainably.

If you love lighter roasts this bean is for you. The beans are typically smaller so they develop quickly. They are consistent. The southern part of Rwanda has much less incident of potato defect and this producer’s coffee is always super clean. You can go as dark as you like. These coffees are pretty flexible. We just happen to love the fruitiness you get at the lighter to medium end.