Behind Every Cup:
The newest member of Muraho Trading Co. family, Gisheke station
overlooks Lake Kivu, with almost 40% of the cherries coming by boat
from neighbouring islands. The consistent wind flow – that moves
between two steep hills that lead towards the lake Idjwi Island,
and the Democratic Republic of the Congo – makes it ideal for
the processing and drying of naturally processed lots. Hand-sorted
cherry is floated, pulped, and then fermented coffee parchment
is agitated through ceremonial foot-stomping, before being laid
out to dry for 30 days.
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ORIGIN: GISHEKE WASHING STATION, NYAMASHEKE
DISTRICT, RWANDA
PROCESS: WASHED
ALTITUDE: 1500 – 1750 MASL
ROAST: ESPRESSO + FILTER
DRINKING GUIDE: POUR OVER
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IN EACH CUP:
 RHUBARB
VANILLA CUSTART
PEAR SWEETS
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Available in 250g and 1kg beans or ground in-house to your preference.
