Gatare is a washing station in the West of Rwanda, in the district of Nyamasheke and lies close to Nyungwe Forest. It is one of the oldest and one of the bigger washing stations in Rwanda.
Farms are generally very small, families that are having some land with coffee trees and who take care of the plants and pick the cherries themselves. Usually they will also have some subsistence farming, there are occasionally farmers with more land.
Farmers will either carry their cherry by foot or bicycle to Gatare washing station for processing.
Coffee from Gatare was submitted to the Cup of Excellence competition in 2011 and came 6th, and again in 2013 and placed 13th.
A promising terroir for sure.
Stewed red fruit, jammy, structured, sweet, cherries
|19,0 gr.||47 gr.||29 sec||94 ºC|
|Linea PB (9 bars & 250 ml/30s) - VST 18 gr. - Mythos One - Bestmax Premium|
- ORIGIN : Nyamasheke, Western Province, Rwanda
- ALTITUDE : 1800 masl
- HARVEST : 2016
- STATION : Gatare Washing Station
- FARMERS : Communal smallholder farmers
- LOT : #67
- PROCESS : The climate through most of the season in Rwanda is relatively cool, which assists in controlling the fermentation process. After cherries have been pulped by a traditional 3 disc pulper, removing the skin, pulp and grading the coffees into three grades A, B and C. The coffee is dry fermented for up to 16 hours, depending on the temperature of the climate at the time. The parchment is then washed and graded again in channels, here there are two grades based on density of the bean, then soaked under clean water in tanks for 12 hours. The parchment is initially taken to pre-drying tables, which are under shade, and where 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 then taken to the larger shade drying facility where it is continually sorted and turned during the four weeks it takes to dry under shade.
- VARIETY : Bourbon