Story Information of Gasharu plus Charu processing Plant in Nimashek Coffee production area, Nyamasheke, Rwanda

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The Gachailu Gasharu washing plant was established in 2015 by Srestin Celestin Rumenerangabo and was officially launched the following year to handle coffee cherries. Factory owner Silestine Celestin Rumenerangabo, who already has a background in dealing with coffee cherries, set up the famous Birembo washing plant in 2006. Jiaxialu currently has 539 small farmer members. Coffee grows between 1600 and 1800 meters above sea level. Small farmers harvest cherries and send them to the washing plant at 1670 meters above sea level.

Rwanda is blessed with an ideal coffee growing environment, including high altitude, stable rainfall, volcanic soil and organic environment, while beans are very prosperous bourbon. The vast majority of Rwandan coffee is produced by small farmers, with about 500000 farmers, individually owning less than one hectare of farmland. Although Rwanda has a long history of coffee production, the quality has not improved significantly until recently, with different climate, soil and growing conditions in different producing areas. Over the years, of all African countries, only Rwanda has hosted the extraordinary Cup (Cup of Excellence).

The coffee farmers' land near Lake Nima Shekchevu is very small, mostly between 1700 and 2000 meters above sea level. After being sent to the washing plant, the peel and pulp are removed and carried out by dry fermentation, and then sent into the ditch to be graded, cleaned and soaked. Very similar to Kenyan washing.

Cajun is located in Lake Kivu in western Rwanda, which belongs to Gatare Cell in the province of Karimbi. 2016 casha processed 254tons of cherries last year, and Srestin hopes to have better quality this year.

The cherries were removed from the peel and pulp by a Mckinnon three-disc peeling machine, entered the fermentation tank for 12 hours of dry fermentation, then soaked in clean water for 8 hours, then flowed through the ditch and graded according to density, and placed on an African viaduct to dry for 16-20 days. Shell beans will be sent to Kigali's RTC processing plant for shelling, bagging and export.

Rwanda Coffee Nima Shek plus Charlene Red bourbon

Rwanda Nyamasheke Gasharu Red Bourbon fully washed

Country of production: Rwanda, Rwanda

Producing area: Karimbi Sector; Nimashek Nyamasheke

Treatment plant: Jiaxialu Gasharu washing plant

Owner of the processing plant: Srestine Celestin Rumenerangabo

Altitude: 1600-2000 m

Variety: red bourbon Red Bourbon

Treatment method: full water washing Fully Washed

Harvest time: March to July