These Rwandan coffee beans are extraordinary in milk-based coffees and in black coffees. They produce unique flavours of vanilla, spice and chocolate to give your mouth a full-bodied coffee experience.
These delicious coffee beans come from three washing stations in the region of Gisovu, North-East Rwanda. Gisovu coffee is a very special coffee harvested from three regions in Rwanda: Kilimbi, Gisheke and Rugali which all feed into Nymasheke. The region has rich volcanic soil which is fantastic for the coffee trees and the high altitude (1550-1800MASL) creates the perfect climate for growing coffee trees slowly which allows for more complex sugars to form in the seed. This high grown method is referred to as SHG (Strictly High Grown) and it gives such an intensely rich sweetness and bright acidity that is highly desirable.
This coffee is perfectly processed as naturals (meaning they dry the coffee cherries out on raised sun-beds for 20-30 days), slowly turning them every 4 hours during the day to ensure that they don't over ferment, but allowing the complex sugars to seep into the seeds and give a heavy almost boozy essence to the coffee taste.
One of the areas that produce coffee for the brothers is Gisheke. The washing station is nestled amongst the rolling hills near the River Ruhwa and the only way in and out is by boat. So, if you're lucky enough, you might see a cow herd getting his or her cows across the river - by swimming!
The coffee offering from Rwanda is great black and white with toffee and stone fruit flavours with hints of floral and a milk chocolate finish.
With a slightly deeper body than the Nicaraguan coffee, the Rwandan coffee is still one of the best single origins for milk-based coffees. Although, don't let that put you off if you prefer black coffees because this coffee is great in everything!
Best for: Espresso
Altitude: 1550-1850 MASL
Flavours: Floral aroma, Milk Chocolate, Toffee and Stonefruits