Gitesi has a backdrop mesh of sugary to candy-like sweetness, sugar cane juice, simple syrup, and light caramels. Accent notes of lemon spritz, orange spice, Earl Grey, and Assam teas, and a lemon zest note in the finish. City to Full City. Good for espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||February 2018 Arrival|
|Bag size||60 KG|
|Appearance||.4 d/300gr, 15+ screen|
|Roast Recommendations||City to City+ for the most complex cups, but Gitesi offers uncompromising sweetness on up to Full City|
This is our second, and final lot from what is one of my favorite sites in Rwanda: Gitesi. 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. We found some excellent process batches from the middle harvest. And we're not the only ones noticing: Gitesi won COE a couple years back and continues to produce competition level coffees.
From the outset, Gitesi shows an attractive fragrance and aroma, perfumed sweetness that touches on elements of raw honey and sugar browning/candied smells, subtle spice accents, and faint fruited smells. A sweet smell of fresh caramel is raised in the steam when adding the hot water, with sweet smells of caramel candies, and a collection of fine black tea smells are released on the break. City+ roasts see sweet flavors weaving together in a mesh of sugary to candy-like sweetness, a framework of sugar cane juice, simple syrup, and light caramels making up this coffee's backdrop. As you move through brews of City roasts, citrus accent notes come up, soft, like lemon spritzed water, along with a brisk flavor of orange spice tea. And speaking of tea notes, the cooling cup is accented by Earl Grey, Darjeeling, and Assam. The finish is marked by a palate cleansing black tea and lemon zest flavor, that lends to the brisk acidic impression sensed in the cup. Darker roasting builds flavor layers of fine dark chocolate, and with uncompromising sweetness all the way to the outer edge of Full City (but for the most complex cup, don't stray far from City+). Gitesi brews so well, with the quality of a competition-winning coffee. Also a fantastic, chocolatey espresso, and with quite a citric kick when roasted to Full City or lighter.