The Gaseke washing station lies near the Burundi and Congo borders in southwestern Rwanda, overlooking the Nyakabuye Valley. Built in 2016, it benefits from excellent sun exposure—crucial for drying coffee—despite being at a slightly lower elevation than other Lake Kivu stations.

Around 396 local farmers supply cherries to Gaseke, with roughly 25% being women. The station collaborates closely with nearby Mashesha station: Mashesha, at a lower elevation, prioritizes higher volumes, while Gaseke focuses on smaller, high-quality specialty lots.

This is one of the 12 washing stations across Rwanda operated by Baho Coffee, meticulously processing cherries to uphold product excellence. The name 'Baho' encapsulates a profound sentiment, meaning 'to have life, to be strong, and to overcome adversities.' Emmanuel resonates with this expression, reflecting on his journey from adversity to success as a dedicated businessman collaborating with coffee growers to foster empowerment and continual improvement.

Collaborating with diverse groups of small producers, Baho Coffee ensures fair compensation by offering prices well above the national mandate for cherry deliveries. The company then assumes the responsibility of processing these cherries into parchment for export.

Emmanuel stands among a select few Rwandese individuals leading coffee export businesses, ensuring that profits circulate within the country to benefit those who contribute to the local coffee sector. Unlike multinational corporations, Emmanuel's commitment extends deep into the future of Rwanda. Over the past year, Baho Coffee has distributed millions of coffee seedlings to smallholders in underserved regions, potentially boosting the country's overall coffee production by up to 10%.

Like most of the coffee that is grown in Rwanda, this lot is 100% Red Bourbon

Process: This particular lot is processed using the Anerobic natural (dry) method.

In this process, coffee cherries are first anaerobically fermented for 300+ hours in sealed tanks and then dried whole in the sun on raised beds, requiring little to no water. The cherries are carefully raked and turned to ensure even drying. Through this process, the natural sugars and flavors of the cherry are transferred to the bean, as a result, the coffee has more fruity notes.

In the cup: It definitively is a fruity cup! Raspberry, redcurrant, cocoa, pink grapefruit and subtle floral notes. This coffee stands out for its complex acidity, creamy body and berry sweetness.

Minimum resting period: 10 days from the roast date for espresso roast, 8 days for filter roast.