Gatare
$19.00 – $100.00
As Goldstone’s first Rwandan offering, I am pleased to have nabbed this coffee before suppliers ran out! This wonderful coffee boasts a sparkling citrus acidity that I absolutely love, while packing a very full-bodied punch much like some Indonesians. Think of it as the best of both worlds! A backdrop of Cacao is present throughout the experience, becoming more pronounced as the coffee cools, while a honey-like notes sweeten the taste. Orange sparkling acidity combined with notes of cinnamon and clove spice add some very lovely sensory layers. Much like digging into fall-festive desert.
Coffee Profile
| Origin | Rwanda |
| Region | Kayanza |
| Producers | Smallholder farmers around the Gatare washing station |
| Variety | Bourbon |
| Processing | Washed |
| Elevation | 1800-2000 masl |
| Taste | Sparkling Orange citrus, Cinnamon, clove, Cacao, honey and natural sugar |
The Story
Situated in the Western province Kayanza, the Gatare cherry collection site and wet mill gets its name from the Gatare Commune where it is located. Dating back to 2003, the Gatare coffee washing station is one of the oldest in the country, and one of the first well-known for producing specialty grade coffee for export. The town of Gatare sits 1800 meters above sea level, while the surrounding hills where the coffee is grown stretch upwards of 200 meters. Gatare has competed in the "Cup of Excellence" competition many times, placing in the top ten more than once. The coffee is processed using a McKinnon three-disc coffee depulper to remove the cherry skin and most of the fruit. The coffee beans are then "dry fermented", which means the coffee seeds are laid out to dry still within the sticky fruit mucilage layer, which then goes through fermentation for the duration of this process, without the addition of water. The coffee seeds are then soaked in clean water, agitated to remove the remaining fruit, and dried on raised beds for up to two weeks.
