African Coffee Regions - Gasharu & Deman

African Coffee Regions - Gasharu & Deman

March is here and with that the start of a new season. To kick off in style we have two exceptional coffees produced by family-run farms in Rwanda and Kenya.

Get ready for another month of taking speciality coffee to a new level with yet another example of why African coffee is simply the best.




 This is an experimental micro-lot and we are so excited to feature this as our guest this month. The producers of this incredible coffee are on a mission to transform the way the coffee industry works in Rwanda and to continue to exceed expectations with their coffee. Below we have included their story written by the producers themselves.

The story of Gasharu Coffee goes back to 1976 when 17 years-old Celestin Rumenerangabo, my father, planted his first coffee trees in Nyamasheke. A farmer and buyer of cherries, he grew the business to what it is today. We now have 2 washing stations, Gasharu and Muhororo, and can export beans from nearly 1650 farmers directly. Over the last 43 years, we’ve maintained an unwavering dedication to making the highest-quality coffee we can. Coffee has been critical to rebuilding our community after the 1994 Tutsi Genocide and it remains an important part of our culture and ways. 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, honeys and experiments. Our coffee grows at an altitude of 1500-2100 masl and has proven to yield a fine and flavoursome cup.

This experimental lot is inspired by the emotional connection of the Rumenerangabo family to the coffee community as a whole. The idea of this coffee is to provide the most authentic cup of coffee to coffee lovers, keeping both the consumer and producer connected to the experience. 

We can’t get enough of this coffee. With complex and rich flavours that seem to evolve with every sip we hope you enjoy this as much as we do. This coffee is delicious black or white, why not try both?

Region: Macuba
Altitude: 1600 - 2100 m above sea level 
Process: Anaerobic/experimental/fermentation 72 hours/dried on raised beds
100% Arabica




This deliciously fruity coffee is grown on the Deman estate owned by Mutai Kinyua, this farm is located in Nkubu town, on the eastern slopes of Mount Kenya. It falls in one of the most fertile and best-watered parts of Africa with tea, coffee and dairy farming as the main economic activities.

Kinyua has slowly worked to revive the family coffee farm and taken every opportunity to learn new technologies and processing methods to keep elevating his coffee quality. A smooth coffee,  bursting with jammy notes, sweet aroma to the nose and citrus finish. Delicate body and a balanced structure overall.

As a filter this is packed with jammy acidity and a hint of cocoa, a very sweet and creamy coffee. If you are more of an espresso drinker you’ll enjoy the citrus kick with a rich and creamy mouthfeel and a hint of spice. 

Region: Nkubu, Mount Kenya
Altitude: 1500 - 2100 m above sea level 
Process: Natural
80% organic, 20% conventional 
100% Arabica





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