Rwanda Ireme Anaerobic Natural Bourbon - Filter

An exceptional coffee for lovers of fruity and complex flavours. Rwanda Gasharu Anaerobic Natural offers intense notes of nectarines, mango and red grapes thanks to precise processing and the dedication of its producer.

Taste and brewing

Rwanda Gasharu Anaerobic Natural impresses with its pronounced fruitiness, sweetness and complex flavour profile. In the cup, you will find juicy notes of ripe nectarines, sweet mango and red grapes, complemented by pleasant fermented sweetness and a long aromatic finish. We recommend preparing it primarily as a filter coffee, where its delicate fruity nuances, clarity and complexity can fully stand out.

About Gasharu Coffee producer

The story of Gasharu Coffee began in 1976, when seventeen-year-old Celestin Rumenerangabo planted his first coffee trees in the Nyamasheke region of Rwanda. From a small coffee farmer and cherry buyer, he gradually built a family business that today works directly with nearly 1,650 farmers.

Gasharu Coffee operates two of its own washing stations – Gasharu and Muhororo – where they focus on careful coffee processing and exploring new ways to highlight the unique character of Rwandan coffee beans. Thanks to their long-term commitment to quality, sustainability and innovation, they produce coffees with distinctive flavour profiles, including natural, honey and experimental lots.

Coffee from the Nyamasheke region grows at altitudes of approximately 1,580–2,100 metres above sea level. This elevation, together with the local climate, creates ideal conditions for producing complex and aromatic coffees with a distinctive character.

Coffee plays an important role in the Gasharu community and supports its development. Long-term cooperation with local farmers and a focus on improving processing methods allow producers to create coffees of exceptional quality and unique flavour profiles.

Anaerobic Natural processing

This coffee was processed using the Anaerobic Natural method, where carefully selected ripe coffee cherries are first fermented in sealed containers without oxygen. The controlled fermentation process allows producers to influence the development of aromatic compounds and enhance the coffee’s natural sweetness and fruity character.

After fermentation, the whole coffee cherries are dried together with the pulp, which transfers additional fruity notes to the beans during the slow drying process and contributes to a fuller body in the final cup. The result is an intense and juicy coffee with pronounced fruitiness reminiscent of nectarines, mango and red grapes.