B&B Rwanda 15+ Gisanga Anaerobic Natural 200g

This natural processed lot comes from Gisanga coffee washing station and includes an extended 'anaerobic' cherry fermentation up to 96 hours. Gisanga is situated in Ruhango district and processes cherries from 925 local smallholder farmers.

The Region

Gisanga is one of the best coffee-growing regions of Rwanda’s central plateau. The region variees from 1,650-1,850m above sea level with volcanic, sandy clay soils and cool temperatures. Like much of Rwanda - “the land of a thousand hills” - the terrain is mountainous, rugged and exceptionally beautiful. Rich volcanic soils, plentiful sunshine, and tropical rainfall provide exceptional conditions for the cultivation of arabica, and the Bourbon variety particularly excels in the high elevations of Rwanda’s mountains.

The Process

The natural process for this lot in augmented to include an extended cherry fermentation in sealed tanks (a low oxygen environment.) After fermentation for 72 hours, the cherries are dried slowly on raised African beds for 6 weeks.