Gisheke Coffee #21132 – Pure aroma from Rwanda community

– TASTE THE ORIGIN –

Gisheke #21132 Coffee is a batch of coffee produced from the Gisheke processing station in the country thousand hills of Rwanda. Coffee beans carry delicate, delicate notes typical of the gentle Gisheke countryside that anyone who has ever experienced it will remember forever. Let’s explore this flavor with 43 Factory Coffee Roaster!

The prime location creates a sweet and juicy Gisheke #21132 coffee

Gisheke coffee of the Red Bourbon variety is grown by farmers on the hillsides of Gisheke district, Rwanda. Rwanda is a small country located in the Great Lakes region of central east Africa, bordering Uganda, Burundi, the Democratic Republic of the Congo and Tanzania. It is known as the country of a thousand hills because of its topography, mostly consisting of hills with extremely diverse heights. In addition, this place is also blessed with the fertility of volcanic soil, the cool climate and amazing ecological diversity make this land an ideal place to produce quality specialty coffee. high quantity. In addition, due to the topography and special geographical location, Gisheke #21132 growing area has an altitude of 1650 – 1850masl, receiving abundant rainfall, natural sunlight, and the protection and nutrition of the canopy. Trees from the surrounding hillsides create a unique flavor background and bright, deep acidity for the seeds.

Besides, the batch of Gisheke #21132 coffee is also processed at the Gisheke primary processing station (CWS) – one of the famous CWS of Muraho Trading Company. The processing station is like a hidden gem in the valley, emerging between Lake Kive and Idjwi Island (the second largest island in Africa). Towards the goal of producing high-quality coffee beans with bold characteristics of the people and homeland to send to international friends, the workers here always try their best. They choose coffee cherries that are picked at absolute ripeness – the time when the berries reach the highest Brix (a measure of sugar content) so that the beans have a lasting and delicate sweetness. Each of those round berries goes through a selection to filter out the best ones to start the wet pre-processing process. At that time, the most professional workers will put the coffee into the grinder and together dance the traditional  Ikinimba dance so that the beans are completely separated from the shell, mucous membranes and become clean, full of the love of the Gisheke community. Moreover, after preliminary processing, it will be dried by fresh air from Lake Kivu and Idjwi Island. The winds from that sky help to dry the coffee naturally and evenly, ensuring the overall quality of the Gisheke #2132 coffee batch is the same.

The taste of Gisheke #21132 is pure and pleasant

Perhaps when you feel the need for a peaceful stop or a motivation to keep going, you can reward yourself with a cup of Gisheke #21132 Coffee. Because the main flavor background is filled with extremely fresh tropical fruit tea. Light, elegant, rich aroma with many fruits can soothe worries and chaos at the first click. The texture of the coffee layer lapping against the wall of the glass seems to want to overflow into the mouth, filling the inner voids with the fresh, pure blue sky from the island of Idjwi. You have to take a deep breath to enjoy the full, perfectly satisfying taste of Gisheke #21132. The taste of fruit tea is not only fleeting, the garden is like walking around the tip of the nose, but it is mixed with the delicate tangerine taste, the sweet molasses taste and then becomes tender and rich. Carrying minerals and aromatic compounds accumulated from the scallops of mountains and rivers, the taste of coffee penetrates quickly into the receptor cells, purifying all worries. With a layer of fragrant tea supporting, the mind becomes relaxed and light as if surfing on the big sea, blending with the blue sky in the center of Nyamasheke district, Gisheke. Moreover, the ripe tangerine taste tries to show off the characteristic bright citric that makes it easy for the body to recharge.

Gisheke #21132 and aim to elevate Rwanda coffee

The coffee tree was first introduced and planted in Rwanda in the 1930s by the Belgian colonial government. At that time, the country’s farmers had no choice but to grow coffee to survive despite being heavily taxed and subject to strict export rules. So in the 1960s, when Rwanda gained independence from Belgium, coffee was often seen as a symbol of oppression. But that does not mean that they reject the coffee production industry. The brave Rwandan farmers fought for control of their own coffee production. They set out to change the bitter past, turning coffee into a distinctive identity, a pride that gives hope to the future life of family and country.

The Gisheke processing station where the Gisheke #21132 coffee is processed is the precursor to coffee production in Rwanda. The workers and farmers of the washing station are united in the one goal of raising the nation together and producing a crop the country can be proud of. Therefore, they have switched from commercial coffee production to high-quality specialty coffee production to honor the country’s coffee. The children of that thousand hill country are focused on process improvement, quality improvement, towards higher income for Rwanda coffee producers and creating relationships between roasters and producers. Gisheke #21132 coffee batch was born as a result of selfless dedication, the pride of the Rwandan community whenever mentioned.

The reception of international coffee lovers for Gisheke #21132 coffee will probably add to the belief of a good life and the strength to continue the extraordinary journey for the Rwandan community. Let’s visit XLIII Coffee – the predecessor brand of 43 Factory Coffee Roaster to experience this taste of pride and resilience!

Related articles:

– Shaya Coffee – Coffee beans for community sustainability

– Cerro Azul – Coffee beans among the green hills of

– Difference between coffee producer and farmer