Supreme Gatare

Supreme Gatare

Rwanda

Espresso

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
Recette
Espresso
DOSE EN TASSE TEMPS TEMPÉRATURE
19,0 gr. 47 gr. 29 sec 94 ºC
PHOTOS
Traditional 3 disc pulper
Traditional 3 disc pulper.
Once the coffee is freed from his pulpe and skin, they sort it by density into those long washing channels
Once the coffee is freed from his pulpe and skin, they sort it by density into those long washing channels.
Then, each grades are separately dry fermented into those concrete tanks. Taps at the bottom are left open, leaving the parchment coffee fermenting without being under water
Then, each grades are separately dry fermented into those concrete tanks. Taps at the bottom are left open, leaving the parchment coffee fermenting without being under water.
The coffee is then graded an another time. At each density grading, different categories are made, and defects such as floaters are removed
The coffee is then graded an another time. At each density grading, different categories are made, and defects such as floaters are removed.
At the left is a soaking tank where the coffee will be soaked in water for half a day, for a second and different kind of fermentation
At the left is a soaking tank where the coffee will be soaked in water for half a day, for a second and different kind of fermentation.
Pre-drying tables ; where the coffee will be heavily hand sorted
Pre-drying tables ; where the coffee will be heavily hand sorted.
Drying tables, view from the pulping machine. Coffees will dry under the sun for up to 4 weeks
Drying tables, view from the pulping machine. Coffees will dry under the sun for up to 4 weeks.
DETAILS
  • ORIGIN : Nyamasheke, Western Province, Rwanda
  • ALTITUDE : 1800 masl
  • HARVEST : 2016
  • STATION : Gatare Washing Station
  • FARMERS : Communal smallholder farmers
  • LOT : # 67
  • PROCESS : Washed & Double fermented. 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.
  • CULTIVAR : Bourbon
  • HUMIDTY : 11.0 %
  • GREEN DENSITY : 666.5& g/L
  • ROASTED DENSITY : 376.8 g/L

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