Ireme Anaerobic – Langøra Kaffebrenneri

FROM THE PRODUCER:
The coffee used for the Ireme experimental coffee are from the potential farms of our regions at the altitude above 1700 masl where belong our farm of 7,5 ha. Once collected at the washing station, the cherries are sorted and floated to ensure consistent and good density beans are separated from the others. then they are put in the tank where they undergo 72 hours of anaerobic fermentation to attain the best flavor and taste that can be achieved and then dried on the raised African beds for about 25 to 30 days.

About Ireme:
The Ireme (Authentic) experimental lot is inspired by the emotional connection of our family to the coffee community as a whole. Coffee farming, processing, and distribution for consumption have been kept in silos; our family believes this can change. The idea of this coffee is to provide the most authentic coffee cup of Rwandan coffee to coffee lovers, making the consumer think of the producer as the grower also keeps the buyer in mind when processing the coffee.

Gasharu Coffee’s team takes great care to monitor and enhance the fermentation process and duration to achieve the desired complexity and depth that will provide a memorable experience to coffee lovers. At Gasharu Coffee, we believe a cup of authentic coffee can truly connect communities.

As a coffee farming family and member of a coffee community, our hope is that Ireme (Authentic) Coffee will convey our motivation to connect with the consumers and their communities and build meaningful and sustainable relationships between both communities.

Name: Gasharu CWS
Location: Macuba Sector, Nyamasheke district, Western Province
Foundation year: 2014
Manager: Valentin Kimenyi
Number of farmers: 1650
Production: Up to 8 containers
Processing methods: Natural, Washed, Honey and Anaerobic experiments
Altitude of the farms: 1600 – 2100 masl
Altitude of the CWS: 1670 masl
Average yearly rainfall: 1300-1400 mm
Soil: Acidic Soil
Projects: Support farmers in organizing as cooperatives and train them in governance and finances so that they can have savings for the future
Cup profile: Ripe red fruits, grape juice, cacao nibs, dark chocolate, mango. A mix of lactic and malic acidities with intense sweetness and smooth body