Gisheke #21132 – Coffee beans created from Rwanda’s love of labor

Gisheke #21132 was raised on the land of Mushungwe Island and the Nyamasheke District of Gisheke, Rwanda. The growing area receives abundant rainfall, nutrient-rich volcanic soil and an ideal altitude above 1,600m to help create rich flavor and acidity for coffee beans. The surrounding terrain includes hills combined with rivers and lakes, creating conditions for Gisheke #21132 to thrive and have a delicate, natural incense background. But this also causes many obstacles in the cultivation process. The steep terrain makes fertilizing, fertilizing, transporting, ... extremely difficult. Fertilizers and nutrients can be quickly washed away if there is heavy rain. It is also difficult for modern equipment and machines to move smoothly in these areas. But with passion, the farmers here still try their best, overcome the hardships, and take meticulous care of each stage. They defy the difficulties, actively plant trees to keep the soil, improve the planting area, cultivate each tree with probiotics, ... do everything possible to create perfect specialty coffee beans perfect.

Not only that, the Gisheke Washing Station (CWS) - where Gisheke #21132 is processed is a testament to the spirit of the workers here. The preliminary processing station is located in the middle of the lake and is known as the hidden gem of Rwanda. Also because of its special location, it has only one way to travel, which is to sail across Lake Kivu by boat. But the transport workers are still hard at work so the coffee gets the wind from the lake to dry naturally, helping the beans to bring a characteristic cool aroma. Moreover, when the washing station deteriorated, the CWS Gisheke team did not hesitate to change. They immediately carried out the restoration, renovation and upgrading of all aspects from February to April 2018. After those efforts, CWS Gisheke has transformed and become a modern and famous preliminary processing station making prestigious and leading specialty coffees today.

Wishing to bring the pure beauty of the homeland to international friends, each worker devotes his heart and mind to each stage of wet preliminary processing Gisheke #21132. Coffee beans will not go through any purposeful fermentation process but only cleaned by the force of water. Starting from harvesting, transporting to floating is done manually. After washing off the outer layer of dirt, the coffee will soak in water for 12 hours to completely remove the flat, damaged berries. After selecting the most ripe, round coffee beans, Gisheke #21132 is immediately put into a grinder to remove the outer skin and mucus. Through the machine's super strong, circular vortex force, the coffee will gradually separate from the outer membrane to reveal the fatty kernels inside. Moreover, it is also at this time that Gisheke CWS workers will perform “ikinimba” (a traditional custom of Gisheke). They hope that through the dance, the beauty from the love of labor, the appreciation of coffee beans in the heart will make the taste of coffee when sent to the end user more rich, clear and sweet.

After being completely clean, Gisheke #21132 will be sorted by size from A1 to A4 so that the flavor in each bag is uniform. During that period, they are taken by workers to long outdoor sieves to dry. This process takes up to about 40 days to take advantage of the wind, cool climate from the surrounding island and lake and the careful care of the workers to promote the incense accumulation process to reach a stable, delicate level best.

Similar to the nature of the growing area and created by people, each layer of incense, the taste of Gisheke #21132 is imbued with the resilience, sweetness, and purity of a countryside with the energy to overcome difficulties. Not passionate about the seductive floral scent, the coffee layer with a velvety body carries a layer of aroma full of berry flavor according to the suction that fills the oral cavity. Sip coffee just sipped mixed with fresh tangerine taste, clear; concentrated, rich dried fruit tea; Sweet, delicate molasses flavor. Each scent of herbs over time blooms evoking passionate and irresistible vibes. Each note is bright and clear as if to show how much treasure and effort the grower has. There is a layer of soft, delicate fragrance because of great love, care for seeding, pruning leaves, taking care of branches, ... meticulously. The long aftertaste with a hint of molasses, smooth, beautiful like the Rwandan skyline is due to the efforts of the Gisheke community to fulfill the wish of sending to distant friends the most beautiful scents of the Gisheke community. Every click is a series of scenarios running through the mind. The long film shines from the past of rather arduous efforts to a future filled with the fragrance of happiness. Every road is full of challenges, but the people never give up, but always try to overcome it together to create Gisheke #21132 beans with full of sweetness.

You may not know, Rwanda is a country of hills of varying heights, located inland in the Great Lakes region of central east Africa and is known as the land of a thousand hills. The people of this place experienced a terrible genocide against the Tulsi people in 1994. After gaining independence, the Rwandan community immediately began to build the country, promoting the national beauty to the world. They actively participate in the restoration and development of the land they always call their homeland. Gaudam and Carthick - the two operators of the primary processing station, Gisheke #21132 and the son of Rwanda are also aware of their mission to develop cultural identity to their friends around the world.

So, the Carthick brothers gave up their life in New Zealand, moved back to Rwanda and started working on the project of becoming Muraho. With a focus on producing specialty coffees, Gaudam and Carthick strongly believe in bringing out the best in the culture of the people and origins of Rwanda and introducing to the world the extraordinary quality of local coffee. home. Since then, batches of coffee like Gisheke #21132 have been created with the mission to honor the merits, the will to reach out and the fresh hope of the Rwandan people. With their love of work and belief in the future for specialty coffee, they have grown stronger and stronger and own many primary processing stations throughout Rwanda as well as exporting coffee to a number of good roasters. best of the world.

Perhaps for the coffee makers in Muraho, coffee is more than just an ordinary agricultural crop. Gisheke #21132 coffee batches represent resilience, efforts for top quality, hope for the future life and pride in the nation's outstanding growth. If you want to experience it, stop by XLIII Coffee to enjoy these coffee beans!

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