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Gitega - Rwanda

  • Region:


  • Preparation:

    Natural – dried on raised beds

  • Varietal:

    Red Bourbon (microlot)

  • Altitude:

    1700 MASL

  • Best for:

    Espresso / Filter

  • Flavour profile:

    Mango, Walnuts, Jasmine

  • Product info

    This is an Omni-roasted coffee which means it is roasted to highlight the flavour of the coffee and will work well in all brew methods.

    Farm info

    The Gitega Hill’s washing station is located in the Nyamagabe District of the southern province and is located very close to Nyungwe Forest and the traced source of the Nile River.

    The average farm supplying to Gitega is at an altitude around 1,650m, and that high altitude along with the volcanic soil of the area make Gitega an excellent location for high quality processing.

    Cherries delivered to the Gitega Hills station are washed and any floaters are separated to remove any defective cherries. The coffee is then placed on the raised African beds at about 2cm of thickness where it is dried for up to 30 days.

    The Variety

    Red Bourbon — In 1859, Bourbon seeds arrived in Brazil, sent for by the Brazil central government after hearing that coffee growing on the island of Reunion, then called Bourbon, were more productive and of higher quality than the Typica variety. Now that the Yellow Bourbon variety exists, the original Bourbon is distinguished as Red Bourbon. In the 1930’s, different strains of Red Bourbon were bred at the Campinas Agronomic Institute (IAC) in the state of Sao Paulo and distributed to farmers in 1939. Studying the success of different selections of Red Bourbon planted in different regions with distinct conditions helped researchers understand the effects of environmental variations on coffee varieties.

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