Rwanda Nyamasheke Gatare
Aromatic sweetness of caramel and baking spice, with a light citrus oil note that plays into the acidic impression. Hints of brown sugar, pear, cinnamon roll, and a shimmer of sweat tea. City to Full City. Good for espresso.
88.2
Full Cupping Notes
Caramel and spice notes were woven in at every stage of the cupping experience leaving an overall impression of a coffee with aromatic sweetness. Partially refined sugars and cream caramels accented the fragrance and aroma, building out a very sweet backdrop for top notes of spice and tea to stand out against. The cup is saccharine sweet, and with a light citrus oil note that plays into the moderate level of acidity sensed in the City roasts. In fact, sweetness and acidity are the first things I note when the cup was hot, though it doesn't take long for more to be revealed. Moving through the cup reveals top notes of caramel cookie, brown sugar, with hints of pear fruit tart, and a shimmer of sweat tea. City+ roasts showed a slightly more developed sweetness, cinnamon rolls laced with brown sugar and raisin, dark cola, cocoa, and some pleasant tea-like tannic bittering in the finish. I wasn't as fond of my Full City roast as brewed coffee, but loved it extracted as espresso. Ristretto shots are so syrupy, with flavors that touch on bittersweet chocolate, malt ball, and a moderate bright note of preserved lemon.
- Process Method Wet Process (Washed)
- Cultivar Bourbon Types
- Farm Gate Yes
The Gatare washing station gets its name from Commune Gatare, in the Western province Kayanza where it's located. Dating back to 2003, the Gatare coffee washing station is one of the oldest in the country, and one of the first well known for producing Specialty grade coffee for export. Gatare town sits at 1800 meters above sea level, but the surrounding hills where the coffee is grown, stretch upwards of 200 meters. Gatare has competed in the Cup Of Excellence competition many times, placing top 10 more than once. The process their coffee using a McKinnon 3-disc coffee depulper to remove the cherry skin and most of the fruit. The coffee beans are then "dry fermented", which means that they are fermenting the coffee seeds, with their sticky fruit mucilage layer, without the addition of water. The coffee seed are then soaked in clean water and agitated to remove the remaining fruit, and dried on raised drying beds for up to 2 weeks.
| Region | Gatare, Nyamasheke |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Raised Bed Sun-Dried |
| Arrival date | Jan 2026 |
| Lot size | 55 |
| Bag size | 60 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Bourbon |
| Grade | A1 |
| Appearance | .2 d/300gr, 15-17 Screen |
| Roast Recommendations | City to Full City |
| Type | Farm Gate |
| Recommended for Espresso | Yes |
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