Rwanda Dry Process Gitwe
Profiles of dried fruits and berries are core flavors, along with bittersweet intensity that offers a nice counterpoint to some of the wilder aspects. Apricot, fruit leather, cardamom, chicory, chocolate coconut. City+ to Full City+.
88.3
Full Cupping Notes
Profiles of dried fruits and berries are core flavors in dry process Gitwe, along with bittersweet intensity that offers a nice counterpoint to some of the wilder aspects. Grinding the coffee released a scent of pulpy berry, accented by dried stone fruits, and cocoa. The aromatic impressions were a bit more defined in the wet aroma, dried date and prune, berry pancake syrup, and green melon, with rustic bittersweets. City-City+ roasts brought a moderate level of acidity to the cup for a dry process coffee, which underscored some of the more fleshy fruit flavors. I noted stone fruits, like peach and apricot, with a slight bittering note on the tongue that brought to mind the actual fruit pit. The coffee cooled to rustic-toned fruits, berry fruit leather, natural dried apricot, along with hints of bittering spices, such as cardamom and mace, and a leathery accent in the aftertaste. Full City roasts are much more deep-toned, but also a bit juicy. There was a syrupy berry note the percolated up from within a blanket of high % cacao chocolate flavors, and finishing accents chicory and chocolate-covered coconut.
- Process Method Dry Process (Natural)
- Cultivar Bourbon Types
- Farm Gate Yes
The Gitwe coffee mill is located in Rwanda's southern Nyamasheke District. The station itself sits at roughly 1800 meters above sea level, and the altitude of the surrounding farms range between 1800 and 2000 meters. This is a dry process coffee, and only the second one we've bought from Gitwe. Not that we've passed in previous years, but I don't think they produce that much in comparison to their fully washed coffee. The dry process method involves drying the whole coffee cherry with the seeds still intact, fruit and all. Typically, it take twice as long to dry a dry process ("natural") coffee, and can lead to heavy fruit flavors in the cup, along with lower acidity, and body. We found Gitwe had a very nice array of rustic fruits at a wide range of roast levels, and also presented an impressive acidic impression considering the process. Dry process coffees also produce more chaff during roasting, which is something to keep an eye on between batches. If you're roasting in a Behmor, I would limit batch size to around 300 grams in order to avoid chaff smoldering on the quartz burners.
Check out our video tour of the Gitwe washing station from 2019.
| Region | Nyamasheke, Western Province |
|---|---|
| Processing | Dry Process (Natural) |
| Drying Method | Raised Bed Sun-Dried |
| Arrival date | Jan 2026 |
| Lot size | 25 |
| Bag size | 60 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Bourbon |
| Grade | A1 |
| Appearance | .6 d/300gr, 15-17 Screen |
| Roast Recommendations | City+ to Full City+ |
| Type | Farm Gate |
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