Rwanda Karongi Gitesi II

The cup is sweet and amazingly "complete" in the lighter roasts for such a delicately bright coffee, with a brilliant acidity. The mandarin orange notes are quite distinct in the cup, especially at City roast. There's a refined sweetness, like pure cane syrup. There are apricot hints and the floral note of acacia blooms. As the cup cools the sweetness has a clean clover honey character, with a long aftertaste floral and sweet citrus. City to Full City+.
Out of stock
90.4
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Dec 20 2012
Lot size 156bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .2 d/300gr, 15 + Screen
Roast Recommendations City roast is ideal in my book, and with a good 24-48 hours rest it becomes more balanced. City+ through FC+ are great too, but some of the delicate floral qualities are lost.
Weight 1
Gitesi is one of my favorite sites in Rwanda. Not only is it located in a beautiful valley, but the washing station looked clean, well-organized, and the leaders seemed motivated and competent. I had already cupped quite a few day lots (wet-process batches from coffee cherry received in a single day), and I knew the coffee was really good. The Gitesi site is at 1740 meters, actually one of the lower areas surrounded by high ridges ranging up to 2000 meters, where coffee is grown. 1,830 coffee farmers in the area supply Gitesi with cherries each year. The station fosters a relationship with the farmers by paying an additional dividend at the end of each season based on performance. Gitesi was started in 2005 and has been building capacity each year. Like much of Rwanda, the coffee is Bourbon variety. We "built" this lot by looking at all their day lot batches and combining the best ones. Early lots from Gitesi were not cupping consistently good, so we excluded those. But we found some excellent process batches from the middle harvest. We were not alone in finding great coffee at Gitesi; the Cup of Excellence jury did as well, since the coffee was awarding the 1st Place this year.
This coffee has a really nice caramel-vanilla and ginger cookie notes from the ground coffee. There's mild citric and floral hints as well, and these come into full view when you add the hot water. Hints of rose and mandarin emerge in the wet aroma, in addition to a well-saturated sweetness, honeyed in the lighter roast and more dark caramel at Full City roast level. The cup is sweet and amazingly "complete" in the lighter roasts for such a delicately bright coffee, with a brilliant acidity. The mandarin orange notes are quite distinct in the cup, especially at City roast. There's a refined sweetness, like pure cane syrup. There are apricot hints and the floral note of acacia blooms. As the cup cools the sweetness has a clean clover honey character, with a long aftertaste floral and sweet citrus. I believe it really shines at City roast, where the coffee looks a bit variegated and patchy in surface color and texture, before it "smooths out" toward Full City level. The first sip can seem a bit plain, but it really opens up as the cup cools. Of many roasts and many cups, I did have 1 potato defect cup from Gitesi. If it is present at all, it seems to be a rare occurrence. But if you wonder what this defect smells like, I guarantee you will know when you get a cup with it.