Gaseke Anaerobic Natural - Nyamagabe
- Roasts on: Oct-3, 2025
- Ships on: Oct-6, 2025
Summary and Tasting notes
A Rwandan Red Bourbon coffee processed using an innovative anaerobic natural method. Sourced from the Gaseke washing station, this microlot offers a complex, fruity profile with raspberry, redcurrant, and pink grapefruit notes.
About the Coffee
Origin
Nestled in the picturesque Nyakabuye Valley near Rwanda's southwestern borders, this coffee region benefits from exceptional sun exposure and unique geographical characteristics. The volcanic soils and high-altitude landscapes of Rwanda create ideal conditions for producing exceptional coffee, with carefully managed microclimates contributing to the beans' distinctive flavor profile.
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Producer
Baho Coffee, led by Emmanuel, operates 12 washing stations across Rwanda, focusing on empowering local farmers. With approximately 396 local farmers supplying cherries, including 25% women, the company prioritizes quality and community development. Baho Coffee goes beyond typical export practices by reinvesting in local agriculture and distributing coffee seedlings to support sustainable growth.
Process
The anaerobic natural processing method represents an innovative approach to coffee production. Coffee cherries are sealed in tanks and fermented for over 300 hours, allowing complex flavor compounds to develop. After fermentation, whole cherries are sun-dried on raised beds, carefully turned to ensure even drying. This meticulous process transfers natural sugars and intense fruit characteristics directly into the bean.
Tasting Notes
A vibrant and complex cup featuring prominent raspberry and redcurrant notes, complemented by cocoa undertones and a hint of pink grapefruit. The coffee presents a creamy body with subtle floral nuances and a remarkable, bright acidity that dances across the palate. Minimum resting period: 10 days for espresso roast, 8 days for filter roast
