FARM : Kilimbi, Rugali, Gisheke
REGION : Nyamasheke District
ALTITUDE : 1600 - 1650 MASL
VARIETAL : Red Bourbon
PROCESS : Natural
Gito means ‘tiny’ in Kinyarwanda. Traditionally, this screen selection has been sorted and sold to the commodity market, based on its size alone. To ensure we could maximise the volumes we could provide to the specialty market (and in turn return better profits to those who produced them) we decided to isolate these coffees and see for ourselves. Sorted by density, we collected the highest density grade and found these coffees to be a delight. We are now thrilled to offer these hidden gems to our specialty customers.
For the Gito natural, the cherry is sorted and cleaned, it is ready to be dried. The cherries are laid out evenly across raised beds, providing consistent airflow, and height away to prevent moisture and animals from coming into contact with the cherry. The cherry is dried for 30 days, turned constantly when the sun is high and covered during the night. Once the cherry has dried, the now dried outer fruit is removed, and the coffee beans are ready to be organised for packing.
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