CLOUD CANDY: Rwanda Anaerobic Natural

This dreamy coffee from Gasharu Coffee in Rwanda is fruit-forward with a mouthfeel that's reminiscent of cotton candy. The red bourbon varietal combined with the anaerobic natural process gives this coffee a creamy tropical fruit presence.

When we first cupped this coffee it reminded us of the original Cloud Candy from 2 years ago, but this version has more tropical fruit presence than the first iteration.

Tasting Notes: Pineapple, Coconut, Cotton Candy, Papaya, Melon

Cup score:  89.00 ☕ 

This coffee is produced by Gasharu Coffee who is our Direct Trade coffee partner in Rwanda. This is our 5th coffee from Gasharu (the 3rd coffee this year) and it's been exciting to see our relationship with our favourite Rwandan coffee producer evolve over time. 

ABOUT GASHARU COFFEE

Celestin Rumenerangabo started Gasharu Coffee in 1976. He started young as a farmer and a buyer of cherries. Gasharu Coffee steadily turned into a family business over the years. With the help of his mother and wife Celestin started running the business with enhanced efficiency. Gasharu coffee started supporting schooling for children from coffee farming families. 

Valentin Kimenyi is the current manager of Gasharu coffee taking over the business from his father Celestin Rumenerangabo. Today, they have 2 processing stations in Gasharu and Muhororo and are exporting beans to 1650 farmers daily. 

Coffee has been an important part of the community since the 1994 Tutsi genocide and Gasharu coffee has been an integral part of it. They have been focusing on making the highest quality coffee possible. 

"With local businesses being taken over by large multinational companies, we are aware that we have to make Gasharu Coffee more resilient. We have improved our sourcing and processing methods, encouraging curiosity about innovative ideas to take coffee to the next level, producing naturals, honey and experiments" says Valentin.

ABOUT ANAEROBIC NATURAL PROCESS

Once cherries are delivered, the workers at the washing station sort and float them in a tank to ensure consistent and good-density beans are separated from the others.

Then they are put in another tank where they undergo a 60-hour anaerobic fermentation period after which they dry on raised African beds for 25 to 30 days.

ARTWORK

The original artwork on the coffee bag is called "Black Magnolia", and was created by Hamza Abdulbasit (@virtualhamza), an artist based in Ottawa, Canada.

TRANSPARENCY REPORT

☠️ Single Origin from Rwanda

☠️ Region: Nyamasheke, Western Province

☠️ Grade 1 Arabica Coffee Beans

☠️ Producer: Gasharu Coffee

☠️ Varietal: Red Bourbon

☠️ Process: Anaerobic Natural

☠️ Cup Score: 89.00

☠️ Tasting notes:

• Pineapple
• Coconut
• Cotton Candy
• Papaya 
• Melon

☠️ Brew: Filter/Espresso

☠️ Altitude: 1650 - 2100masl

☠️ Harvest: August 2022

☠️ Roast: Light/Medium

☠️ Whole Bean