An experimental anaerobic lot by Muraho Trading Co. and the Gisheke Cooperative, driven by aromatic tropical fruit
Mango, Passionfruit, Strawberry
Producer: Gisheke CWS
Altitude: 1800 masl
Harvest: June 2020
Optimal brew beyond: Filter 7 days | Espresso 21 days.
RRP for 250 g: 159 kr.
RRP for 1 kg: 600 kr.
About the coffee:
The second coffee this month comes from the Gisheke station, located in Nyamasheke on the shores of Lake Kivu. Gisheke is a rather new station for Muraho, having been purchased in 2017 and majorly refurbished in time for the 2018 harvest. It has quickly become one of Muraho’s most loved stations, due in no small part to its stunning location, nestled in a valley overlooking Lake Kivu and Idjwi island, the second largest inland island in Africa. In fact the only way to reach the station is by boat, and 40% of the coffee processed here is grown on another nearby island, Mushungwe. The location in the valley also leads to a key aspect of Gisheke; the perfect conditions for producing high quality natural coffees. The cool winds that flow up the valley from the lake make it possible to dry coffees in a controlled and consistent manner, making this an ideal place to experiment with processing, as Muraho did with this lot. Similar to the Bukeye FFS lot we purchased from the Long Miles project just across the border in Burundi, this lot was put together from a selected group of trusted farmers, who have been working with Muraho for several harvests. The aim here was to start with cherries of the highest possible Brix level, a measure of the sugar content. The producers were asked to pick cherries at absolute peak ripeness, aiming for the most mature stage of harvest. This means more fuel for the fermentation, leading to increased intensity, complexity and of course sweetness in the final cup. These carefully selected cherries were then fermented under a tight plastic sheet, with water poured on top in order to ensure a seal and maintain anaerobic conditions. Using water as a seal means that any oxygen present is allowed to escape, but cannot reenter the fermentation tank. After 48 hours, the plastic sheeting was pierced, allowing the water to flow over the cherries, cooling them and slowing the fermentation. The cherries were then spread out under the sun, drying them to a point where fermentation is stopped, before gradually building deeper layers in order to slow down the overall drying time to around 35 days. This leads to a rich flavour profile, driven by aromatic tropical fruit and soft berries.