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Rwanda Rusizi Gaseke

Gaseke makes a unique, herbal cup at City+. Licorice root and lemongrass tea flavors comes through, and date sugar sweetness goes the long haul in the finish. A bodied brewed coffee. City+ to Full City+.



Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Rusizi District, Western Province
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date February 2019 Arrival
Lot size 20
Bag size 60 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .2 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+
Type Farm Gate

This fully washed Rwandan coffee comes from the village of Gaseke, located in Nyungwe Mountain National Park in the southern District of Rusizi. The Gaseke washing station has been in operation for 3 years now and serves about 400 regional farmers. That sounds like a lot, but in comparison to many other sites we buy from, it's about 1/3 the of the average size. It sits at 1500 meters above sea level and farms reach up to higher altitudes of 1800+. The Gaseke workers put a lot of hand labor into sorting out defects, and is noticeable when looking over the green. First, all of the coffee cherry delivered to Gaseke is spread out on tables where any over and under ripe coffee cherries are removed. Next, the cherry is transferred to tanks filled with clean water where the floating cherries (overripe coffee) are skimmed and processed as lower quality separations. Once the visible defects have been removed, the coffee is depulped down to parchment coffee and transferred to drying beds where it will be sifted through several times during the couple weeks it takes to dry. All this sorting makes for a more uniform coffee from one brew to the next since there are very few beans that will influence cup flavor.

The fragrance and aroma show herbal sweetness that have Roobios tea-like smell, with rustic-tinged coconut and date sugars. The wet aroma is saturated with unrefined sugar sweetness adding molasses to the list. City+ roasts brew really well and I find that the herbal and sweet flavors in the cup coalesce with a couple days of rest. You don't have to wait that long to enjoy Gaseke, but after drinking this coffee over a few days time, I found the wilder top notes to be more in balance with core bittersweetness on the 2nd day post roast, "enmeshed" if you will. Against the sweet backdrop of Gaseke, herbal character comes off like sweetened licorice root and lemongrass teas, and more of the Rooibos smelled up front. Something like date sugar sweetness has very subtle earth tone complexity and goes the long haul in the aftertaste. Both our City+ and Full City roasts boasted big body and moderate acidity, and I imagine will hold up to even darker roasting. Cocoa roast tones were fairly moderate at Full City but will probably increase some with darker roast development too.