We're very happy to offer this exceptional coffee from Rwanda for a fourth season. The IREME experimental anaerobic natural received incredible feedback in the previous three years and when the opportunity came around to taste pre-shipment samples of this seasons harvest we jumped straight in and it did not disappoint.

The story of Gasharu Coffee goes back to 1976 when 17 year-old Celestin Rumenerangabo planted his first coffee trees in Nyamasheke. A farmer and buyer of cherries, he grew the Gasharu business to what it is today with 2 washing stations, Gasharu and Muhororo which export beans from nearly 1650 farmers directly. Over the last 43 years, their family have maintained an unwavering dedication to making the highest-quality coffee  possible. This IREME (Authentic) experimental lot is inspired by the emotional connection of the Gasharu family to the coffee community as a whole. Their idea with this coffee is to provide the most authentic cup of Rwandan coffee to coffee lovers, inviting the consumer to think of the grower whilst enjoying a delicious cup.

Gasharu Coffee's team takes great care to monitor and enhance the fermentation process and duration to achieve the desired complexity and depth that will provide a memorable experience to coffee lovers. At Gasharu Coffee they believe that a cup of IREME coffee can truly connect communities. 

The cherries used for the IREME experimental coffee are selected from their grower partners above 1700 m. After being sorted and floated to ensure consistent and good density beans they undergo 72 hours of an anaerobic fermentation to attain the best flavour and taste that can be achieved. They are then dried on the raised African beds for 25 to 30 days.  Nyamasheke is one of the regions that Dave visited on his recent trip to Rwanda and whilst there he met Valentin the owner of Gasharu coffee to talk about future relationships and the developments at Gasharu.