GISHEKE [2021]



Ask a question

Arrived April 4th, 2022 to Continental Terminals in New Jersey

Forward has purchased 15 x 60kg bags of Gisheke CWS Natural Red Bourbon

Fifteen (15) bags of this lot have been booked by Rogue Wave Coffee in Edmonton, Alberta.

Gisheke is a washing station that is currently only accessible by boat or by foot. The times we've visited, we have gone by boat through Lake Kivu. On the way, we pass by Mushungwe Island, which is inhabited by approximately 200 Rwandan families. These families grow coffee and contribute their cherries to Gisheke. 

Sitting in the Nyamasheke District of Rwanda, Gisheke is a beautiful terrain and has idealistic characteristics for both growing and processing coffee. Sitting between two hills that funnel winds in from Lake Kivu, coffee is dried fully on raised beds for extended periods of time. These times will get up to 30 days for washed coffees and 40-45 days for honeys and naturals.

Only in operation since 2018, Gisheke is a relatively new washing station on the scene in Rwanda and has already seen the rapid ascent of quality, thanks to the success of Muraho Trading Co and the knowledge they have attained from nearby sister stations. 

For other amazing, available coffees from Muraho Trading Co, please visit this link.

Josue, the station manager, is highly focused on improvements in all aspects but finds the most fulfillment comes with a noticeable impact on processing. These coffees are clean, sweet and showcase a refreshing winey acidity.

The natural coffees at Gisheke do not undergo an intentional fermentation. They go through a floating stage, to remove any non-perfect cherries, and then are taken to raised beds to dry for up to 35 days. This long slow dry is thanks to cool daytime climates, cloud coverage, and a great strategy of Gisheke team members constantly moving the coffee around to promote uniform drying.

Variety: Red Bourbon
Price Forward paid per kilogram: $9.00 USD FOB
Process: Natural
Total kilos available: 900 kg (15 x 60kg)

Harvest date: May - June 2021
Fermentation: Natural, with no intentional stage of fermentation 

Drying time: ~35 days dried raised beds
Drying temperature: 28 °C Max. - 16 °C Min.  
Altitude: 1650 - 1850masl

Region: Nyamasheke District, Rwanda
Rainfall:  1000 mm/year
Humidity: 75%