Dark chocolate, Red fruit with sweet red apple aftertaste.
Nyamasheke > Gitesi
Alexis and Aime Gahizi
Gitesi is a private washing station owned and run by a father and son team, Alexis and Aime Gahizi. Alexis’s is originally from the Karongi region which Gitesi is located in, and his family have been growing coffee in this region for generations. Gitesi has very strong relationships with the farmers in the local community, there are over 1,800 coffee farmers who have been delivering cherry to Gitesi.
Picking and selection
The season for Rwanda can run from March through to August. Farms are generally very small, families that are having some land with coffee trees and who take care of the plants and pick the cherries themselves.
The cherry are placed in a tank prior to pulping where floaters are removed, all of thecherry sorted out that is unripe’s or over ripe’s will be processed separately as lower grade coffee.
Fermentation Washing and drying
The climate through most of the season in Rwanda is relatively cool, which assists in controlling the fermentation process. A Penagos 800 eco pulper is used here to remove the skin, pulp and 70% of the mucilage. The coffee is then dry fermented for 10-12 hours. After this the parchment is graded and washed in channels, it is separated into two grades based on density before being soaked under clean water in tanks for 16 hours. The parchment is initially taken to pre-drying tables, which are under shade, and where while the parchment is still wet, a lot of hand sorting is done as it is much easier to see defects at this point. The parchment is dried on African drying beds for up to 15 days, the parchment is covered by shade net during midday intense sun, during any rain and at night..