Blood orange and plum flavours, with a luscious wild honey sweetness, feature prominently in the cup. Our first coffee from Gitega Hills, and we look forward to working with them in the years to come!
Producer BERNARD UWITIJE
Variety RED BOURBON
Altitude 1,650 MASL
The Nyamagabe district is the source of many of our favourite Rwandan coffees. The founder of Gitega Hills, Bernard Uwitije, used to be a local trader of commercial coffee up until 2015 when realised the potential gains of producing speciality grades. In establishing Gitega Hills, he equipped it with a 1500 kg capacity Penagos pulper and enough fermentation tanks plus raised drying beds to see it through a sharp growth curve. The average farm supplying Gitega varies between1650 masl all the way up at 1900 masl, adding depth and complexity to the Gitega profile. Once the parchment has been removed from the fruit, it is fermented, washed and dried under cover for 24 hours before being moved to sun dry for 14-16 days. Rather impressed by our first purchase from Gitega Hills, we look forward to supporting Bernard’s work in the years to come!