The Gitesi site is at 1740 meters, actually one of the lower areas surrounded by high ridges ranging up to 2000 meters, where coffee is grown. 1,830 coffee farmers in the area supply Gitesi with cherries each year. The station fosters a relationship with the farmers by paying an additional dividend at the end of each season based on performance. Gitesi was started in 2005 and has been building capacity each year. Like much of Rwanda, the coffee is Bourbon variety.
This coffee is amazingly sweet AND delicately bright, with a brilliant acidity. The mandarin orange notes are distinct in the cup. There is also a refined sweetness, like pure cane syrup. There are sweet citrus hints throughout. As the cup cools the sweetness has a clover honey feel to it, and again retains that long aftertaste of floral and sweet citrus.
Region: Kirambo, Karongi District
Processing: Wet Process (Washed)
Intensity/Prime Attribute: Medium intensity / A very refined, if somewhat restrained cup, floral and sweet.
Roast: Light/Medium roast is where we get it, and with a good 24-48 hours rest it becomes more balanced.