Note: Stone Fruit, Sweet Pastries, a little Funk Variety: Bourbon Location: Nyamasheke District Altitude: 1700-2100masl Process: Anaerobic Harvest: 2023 Washing Station: Gasharu Station Manager: Valentin Kimenyi
Last year we had the Intego, a wonderfully sweet, kiwi noted coffee that became a favourite in the cafe and at the roastery. This year we have a special gift for you, the Impano, which literally translates to “gift” in Kinyarwanda; an experimental anaerobic Bourbon variety that reminds us of sweet pastries and stone fruits with a slight funk.
Coffee has not only the ability to wake you up and send your heartrate soaring, but more than that, coffee is viewed as an important asset that can “transform communities,” - this is how the farmers and processors who work together at the Gasharu CWS view coffee.
Valentin Kimenyi says this on their outputs, “Coffee for our community is more than just beans. For a long time, coffee has been a reason for people to spend time together, for a family to go out and meet up with others after selling their coffee because they have some money to afford a drink and food at a restaurant. Particularly the famous “Igisafuriya” or “brochettes”. These are all values that people who are not from the community would not necessarily understand or would not care about. Having grown up with many farmers in the community, my family values what coffee means to the quality of life of the community and to the social cohesion that is essential for any society.”