The story of Gasharu Coffee goes back to 1976 when 17 year-old Celestin Rumenerangabo planted his first coffee trees in Nyamasheke. A farmer and buyer of cherries, he grew the business to what it is today. Two washing stations, Gasharu and Muhororo, which can export beans from nearly 1650 farmers directly. Over the last 43 years, they have maintained an unwavering dedication to producing the highest quality coffee they can. Improving sourcing and processing methods, encouraging curiosity about innovative ideas to take coffee to the next level, producing naturals, honeys and experimentals. The coffee grows at an impressive altitude of 1700 to 2100 and like all high elevation east African coffees yields a fine and flavoursome cup.
Every coffee harvest season, Gasharu Coffee employs 240-300 women in its two coffee washing stations. Overall, the company works with more than 1,650 smallholder coffee farmers in Nyamasheke District.On the shores of Lake Kivu, the Gasharu washing station is located near the Rwanda Congo-Nile divide, just a stone’s throw from Nyungwe National Park. With elevations of up to 8,500 feet (2,600 meters), the Nyungwe Forest National Park is one of the most well preserved and mountainous rainforests in Central Africa. It is home to huge biodiversity and an estimated 25% of Africa’s primates. This region’s elevation, soil, and climate are what coffee trees love best. No surprise then that such fantastic coffees come from this land. These beans are known for their round, complex profile packed with citrus and other fruits.
This dried in the fruit Bourbon coffee has a super sweet, exotic acidity. We taste Kiwi and tropical fruits with a cacao nibs lingering finish. Our first time working with exporter Umuko coffee we are thrilled to begin our relationship with them.