Rwanda Gitega Traditional


NOTE: We aim to despatch all orders placed before 8am the very same day. Orders received on Fridays after 8am will be roasted and despatched the following Monday.

Product Information

  • Tasting Notes
  • Farm Info
  • Recipes

Grown: Nyamasheke, Rwanda

Altitude: 1,600m

Varietals: 100% Red Bourbon

Producers: Various Smallholders

Washing Station: Gitega Hills

Drying: Dried on raised beds for up to 15 days

Soil: Volcanic

The Gitega Hill’s washing station is located in the Nyamagabe District of the southern province. It is located very close to Nyungwe Forest and the source of the Nile River.

Bernard Uwitije, a native of the area, had been trading non‐washed commodity coffee up until 2015, when he realised the potential for fully washed specialty grade coffee. Despite being his first time processing fully washed coffee, he could count on his overall experience and knowledge when establishing the wet mill. He equipped the station with a 1500kg Penagos machine, fermentation tanks, and raised drying beds. These investments, along with strong oversight, has yielded very high quality parchment in his first full year in operation.

The average farm supplying to Gitega is at an altitude around 1650m, and that high altitude along with the volcanic soil of the area make Gitega an excellent location for high quality processing. One strategic area of collection is called Miko, which is made up of approximately 165 coffee farming families. The Miko farms sit between 1700‐ 1900m and have been consistent with strong yield and higher than average cup scores.

Gitega Hills processed a little over 150 tons of cherry for the first year, but the capacity of the station has it positioned for growth in the coming seasons.

Espresso (18g VST)
17.5g in
45-47g out
in 24 to 27 seconds

20g in, 355g Hot water (95-97 degrees)
50g bloom for 30 seconds, light agitation to ensure saturation.
100g spiral pours every 30 seconds up to the 350g total
All water out in 3-3:30 minutes