Rwanda Karongi Gitesi

From: 11,40

This lot of coffee is powered through a father and son. Alexis and Aime run the washing station that buys cherries from farmers in their local area. Not only do they employ great quality sorting which helps tremendously in the final cup, Aime also used his degree in engineering to pioneer a water purification system that is being used as an model for newer washing stations to be built. Water is very important for processing coffee cherries as there are multiple steps where coffee ferments in water that has to be cleaned for re-use. All in all it delivered a very clean and bright cup with flavors of gooey berry jam, fig and white florals, carried on a juicy orange flavored rooibos tea base.

Categories: , ,


  • Origin: Rwanda
  • Region: Karongi
  • Washing Station: Gitesi
  • Farmer: 583 smallholders
  • Crop: 2023
  • Altitude: 1750-1800m
  • Variety: Red Bourbon
  • Processing: Washed

A note from our supplier, Nordic Approach:

Gitesi is a private washing station owned and run by a father and son team, Alexis and Aime Gahizi. The washing station was built in 2005 and began processing coffee in 2006, it is located in the Gitesi sector in the Western Province of Rwanda. In the early years they were struggling to keep the washing station operating, and they have fought hard to make it a profitable business. Finally in 2010, they managed to turn a profit and have since built a sustainable company.

Alexis is originally from the Karongi District where Gitesi is located, and his family has been growing coffee in this region for generations. Gitesi has very strong relationships with the farmers in the local community, there are over 1,800 coffee farmers who deliver cherry to Gitesi. The washing station has also implemented a bonus system for farmers based on performance, so besides the normal pay for their cherry directly at delivery they will be paid out a bonus after the season is wrapped up and Gitesi has had the time to document all delivery and which lots performed better and are eligible for the bonus.

Aime has a degree in engineering and has created a very comprehensive water purification system for the washing station, to such an extent that it is being used to model future water purification systems for washing stations.

Gitesi also has its own land on which it is growing coffee, with plans to expand this. As Aime explained, this is to both directly control and manage the quality of their production, and to ensure supply.

The season for Rwanda can run from March through to August, but for the most part we are finding our selections coming from May to July picking of cherry. This can always shift a little depending on the weather and the altitude the coffee is being grown at. Farms are generally very small family owned operations, the family care for the plants and pick the cherries themselves. Usually they will also grow crops for their own consumption, and there are a few farmers with more land.

Aime and the staff at Gitesi are very competent, and trained in managing the delivery of cherry from the farmers. They have very strict routines for cherry reception and sorting, cherry delivered by farmers must be sorted by the farmers themselves, if this is not done sufficiently there are staff who will do further sorting. The cherries are placed in a tank prior to pulping where floaters are removed and processed separately as lower grade coffee.

The climate through most of the season in Rwanda is relatively cool, which assists in controlling the fermentation process. A Penagos 800 Eco Pulper removes the skin, pulp and 70% of the mucilage. The coffee is then dry fermented for 10-12 hours. After this the parchment is graded and washed in channels, it is separated into two grades based on density before being soaked under clean water in tanks for 16 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 dried on African drying beds for up to 15 days, during which time the parchment is covered by shade net during the hottest hours of the day, at night, and anytime it rains.

Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.


Additional information

Weight N/A
Country of Origin


Processing Method


Taste Notes

Berry jam, Fig, Orange, Rooibos, White flowers


Small (250 gr-8.8 oz), Medium (340 gr-12 oz), Large (1 kg-2.2 lb), Big bag (2,5 kg-5.5 lb)

Grind Size

Ground for Espresso, Ground for Filter, Ground for French Press, Ground for Moka, Whole Beans