Nothing says Spring better than a natural Rwandan done well! Nougat and vanilla aromas. Moving from blood orange, rooibos and nougat notes to wild strawberries and a mellow fruity acidity.
Blood orange, wild strawberries, nougat, vanilla
- Origin Rwanda
- Region Nyamagabe
- Farm Gitega Hills Communal Smallholder Farmers
- Washing Station Gitega Hills
- Variety Red Bourbon
- Processing Natural
- Elevation 1650 m
The Gitega Hill’s mill is located in the Nyamagabe District of the southern province of Rwanda. It is located very close to Nyungwe Forest and the source of the River Nile. Bernard Uwitije, a local man, had been farming and trading coffee in a conventional way until, in 2015, he realised the potential for specialty grade coffee.
Gitega Hills coffee has been doing fully washed coffee up to 2019 when they produced their first ever natural coffee lot. This new experience was made with meticulous processing methods. The cherries were floated and meticulously handpicked at site delivery, the same process was repeated at the coffee washing station to make sure no unripe or defected cherries were processed naturals, which could negatively impact the quality of the natural coffee.
After reception at the coffee washing station the non-pulped cherries are washed in spring water then laid in under shade tables for the all night, at the sunrise the cherries are brought to the sun and start the drying process which can take between 25-30 days depending on the sun intensity. Because the coffee harvesting in Rwanda starts in a rainy season, the naturals coffee are processed later in June at the beginning of the dry season to avoid over-fermentation of cherries leading to strong ferment coffee defect. The cherries are turned up regularly for even drying. The moisture of the cherries is controlled periodically in the drying process to reach the desirable range of 11-12.5 moisture content.
The average farm supplying to Gitega is at an altitude around 1650m, and that high altitude along with the volcanic soil of the area and Bernard Uwitije’s expertise make Gitega an excellent location for growing and processing high quality coffee.