Rwanda Gasharu Rugori | Washed Anaerobic
Elegant, Empowering, and Balanced
If you appreciate a coffee that tells a powerful story through a perfectly balanced profile, Rugori is for you. Named after the traditional Rwandan crown given to mothers as a symbol of respect, this lot is solely produced and processed by women at Gasharu Coffee to honor their vital role in the coffee community.
What it tastes like: A classic indulgence with a fruity twist. Expect a juicy body that feels luxurious in every sip, carrying rich notes of plums, caramel, blackberry and blueberry. The acidity is medium and beautifully integrated, leading into a smooth, lingering raisin tasting finish that stays with you.
Why we love it: It’s more than just an experimental cup; it’s a catalyst for change. By ensuring the proceeds from this coffee go directly into the hands of the women who make it, the project helps provide households with the means to support education and fight malnutrition. It’s a transparent, fair-trade framework that turns a daily ritual into a contribution to a better world.
Best way to drink it: Roasted light and a bit extended in time, the dense body and well-integrated acidity make Rugori a rich Pour-over or a sophisticated French Press. Its caramel undertones also make it a fantastic choice for those who enjoy a velvety, silky-bodied Espresso.
Perfect for: Pour over (filter)
Also works lovely as: Espresso, French Press, Aeropress, Cold Brew
Taste notes: Plum, Blackberry, Caramel, Blueberry
Variety: Red Bourbon
Altitude: 1610m – 2100m
Process: Washed Anaerobic Fermentation
Quality score: 87
Light roast
100% Arabica Coffee
Net weight: 250g/500g
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FILTER:
Coffee: 20 g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:30
Water Temperature: 94°C (201°F)
Grind: Medium (appr. 650 μm)
Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.
- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.
- Higher temperature (94–95°C) = more sweetness, more body.
- Lower temperature (90–92°C) = less bitterness, more acidity.
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ESPRESSO:
Coffee: 18 g
Yield: 45-50 g
Time: 0:23
Water Temperature: 93°C (201°F)
Grind: Fine (appr. 250 μm)
“Making women’s coffee work count” – This is what inspired Rugori (Women’s Crown) Gasharu Coffee, a fully washed experimental lot that is solely produced and processed by women. The majority of work in coffee farming and processing is done by women but only a small percentage of the proceedings from coffee goes to women despite their contributions to and responsibilities in their households.
This coffee learns from the Rwandan culture and acknowledges women’s work in the coffee value chain. Urugori “women’s crown” is a crown that women in Rwanda are given after giving their first birth as a symbol of motherhood. It is a symbol of respect and recognition of their contribution to society. Considering that more than 70% of Gasharu Coffee employees are women, this coffee is meant to continue recognising women’s contribution to the coffee community and creating a transparent framework that benefits them with additional proceedings resulting from their work. This is not only fair to them. It is also a great contribution to their households and the environment as a whole. It has already been evidenced that by adding more money into the hands of women, communities eradicate malnutrition and illiteracy. It also catalyzes girls’ education. All of these are critical for women empowerment.
“The year 1983 was a turning point for my father Celestin. He got married to Marie Gorette, a 22 years-old teacher. With Marie Gorette and his mother in the house, Celestin's coffee business became a true family business. Together, they established more partnerships with coffee farmers and new farms. Because of my mother's teaching background, the business also started to support schooling for children from coffee farming families working with the family.”
- Valentin Kimenyi, manager at Gasharu Coffee
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