Cultivar RWANDA GATARE
Whole bean coffee
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Flavor Notes: Black Tea, Berry, Baking Spices
Producer: Rwanda Trading Company
Location: Nyamasheke, Western Province, Rwanda, East Africa
Altitude: 1800 MASL
Variety: Red Bourbon
Process: Washed
Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills – or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July, with shipments starting in August through December.
Gatare is one the oldest washing stations in the country, dating back to 2003. Gatare has a long reputation having been among the first stations to process very high quality coffee for export.
Located in Nyamasheke district of the Western province, the station is surrounded by hills covered by coffee trees. Gatare has competed in the Cup Of Excellence competition many times and has always ended in the high winning lots. The station has a very large capacity, operating a 3 ton/hr McKinnon disc pulper, washing channels, dry fermentation tanks, and soaking tanks; the station processed over 1,000 tons of cherries this season.
Despite Gatare's long-standing reputation, this is only the second year that Falcon Coffee Importers have worked with Gatare, in conjunction with their sister company Rwanda Trading Co.
Roast degree | Medium |
Process | Washed |
Cupping Notes | Fruity, Floral |
Availability | In stock |
Altitude | > 1500 m |
Cultivar Coffee Roasting Co.
SUSTAINABLY SOURCED
We are deeply committed to quality and sustainability. Blending these values helps us reach new levels of care, attention to detail, and socioeconomic responsibility in the world of coffee.
CAREFULLY ROASTED & BREWED
Admittedly, we often nerd out about the precise preparations of the coffees we source, but we do so out of great respect for our customers and for the coffee farmers who make all this possible. We meticulously focus on every stage of a coffee’s production and preparation.
CELEBRATION OF ITS UNIQUE CHARACTER
We source only the best coffee we can get our hands on, and we believe our job as coffee roasters is to maximize the vast potential of each coffee we offer. We roast and cup every coffee in celebration of the hard work that coffee producers have put into their crop year round, respecting their processes and the preparation and consumption of the coffee that will take place once it is in our hands.
SLOW COFFEE
One of the most widely enjoyed aspects of coffee is that it provides a nice jolt of caffeine that sends us all on our way to a land of productivity. However, coffee is more than a caffeinated commodity. Coffee is a work of art, a true form of culinary expertise and should be presented and enjoyed as such. We’re not saying that it would be wrong to enjoy coffee simply for the caffeination benefit. We are merely suggesting that this “slow coffee” approach gives coffee the higher standards it deserves and allows you to enjoy and savor the complex flavors it can offer.
USING YOUR SENSES
Beyond caffeine, what does the coffee have to offer? What aromas do you smell? What flavor notes do you taste? One of the biggest realizations to be made is that coffee doesn’t just taste like “coffee” any more than a Merlot just tastes like “wine”.
GOOD COFFEE TELLS A GREAT STORY
Sometimes there is nothing better than reflecting on what you are consuming. Your coffee was grown by a farmer, hand picked and processed, roasted to perfection and brewed for your cup. Let the depth of that journey enrich your coffee experience each day.
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Roasted coffee
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