Rwanda Gasharu

Rwanda Gasharu comes from the Gasharu Washing Station in Nyamasheke, Western Province. It is grown at altitudes between 1,600 and 2,100 metres and is of the Red Bourbon variety. This lot is processed using an anaerobic natural method—fermented for around 72 hours before drying on raised beds.

Tasting notes include jammy flavours of plum and mixed berries, warmed by notes of sugarcane and caramel

The Gasharu washing station is situated near Lake Kivu, close to Nyungwe National Park in Rwanda’s Western Province. This high-elevation region features volcanic soils, consistent rainfall, and cool microclimates ideal for specialty Arabica. It is served by over 1,000 smallholder farmers, many of whom are women. The station uses sustainable practices, including water treatment, and employs local women for sorting and drying decisions. This creates both quality coffee and social value in the community.

Coffee was first introduced to Rwanda by German missionaries in the early 1900s and expanded under Belgian colonial rule, with coffee cultivation becoming compulsory in some areas. After the 1994 genocide, the government and development partners re-focused the sector on quality and specialty production, leading to the proliferation of washing stations like Gasharu. Today, Rwanda grows mainly high-grown Arabica, generates over $400 million in export revenue, and supports around 400,000 smallholder farmers, often in cooperatives and women-led initiatives.