Gitesi Natural #4

<p>
<b>Variety: </b> Red Bourbon   
</p>
<p>
<b> Processing: </b> Natural 
</p>
<p>
<b> Origin: </b> Gitesi, Rwanda 
</p>
<p>
<b> Producers:</b> Alexis and Aime Gahizi  
</p>
<p>
<b> Altitude: </b> 1750-1800M
</p>
<p> 	
Gitesi is a private washing station owned and run by a father and son team, Alexis and Aime Gahizi. The washing station was built in 2005 and began processing coffee in 2006, located in the Gitesi sector in the Western Province of Rwanda. Alexis is originally from the Karongi District where Gitesi is located, and his family has 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 deliver cherry to Gitesi. Aime has a degree in engineering and has created a very comprehensive water purification system for the washing station, to such an extent that it is being used to model future water purification systems for washing stations. Competition for cherry can be pretty tough, farmers can deliver to whichever washing station they want. Maintaining a good supply of cherry is dependent on the relationships Gitesi has with farmers, and being able to offer competitive pricing. The climate through most of the season in Rwanda is relatively cool, which assists in controlling the fermentation process. The parchment is initially taken to pre-drying tables, which are under shade. 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, and covered by shade net during the hottest hours of the day, night, and anytime it rains. </p>

<p>
This Coffee is straight forward; boozy up front, with a dried fruit aftertaste. We think this natural has an interesting profile, and keep coming back to it. Brew yourself a cup and let the MCC team know what you think!   </p>

Coconut, Kiwi, Milk Chocolate

Variety: Red Bourbon

Processing: Natural

Origin: Gitesi, Rwanda

Producers: Alexis and Aime Gahizi

Altitude: 1750-1800M

Gitesi is a private washing station owned and run by a father and son team, Alexis and Aime Gahizi. The washing station was built in 2005 and began processing coffee in 2006, located in the Gitesi sector in the Western Province of Rwanda. Alexis is originally from the Karongi District where Gitesi is located, and his family has 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 deliver cherry to Gitesi. Aime has a degree in engineering and has created a very comprehensive water purification system for the washing station, to such an extent that it is being used to model future water purification systems for washing stations. Competition for cherry can be pretty tough, farmers can deliver to whichever washing station they want. Maintaining a good supply of cherry is dependent on the relationships Gitesi has with farmers, and being able to offer competitive pricing. The climate through most of the season in Rwanda is relatively cool, which assists in controlling the fermentation process. The parchment is initially taken to pre-drying tables, which are under shade. 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, and covered by shade net during the hottest hours of the day, night, and anytime it rains.

This Coffee is straight forward; boozy up front, with a dried fruit aftertaste. We think this natural has an interesting profile, and keep coming back to it. Brew yourself a cup and let the MCC team know what you think!

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