Gitesi Gold

At Gitesi, smallholder farmers bring ripe coffee cherries to the washing station, where they are sorted by hand before processing. For washed lots, the fruit flesh is removed before the beans undergo controlled fermentation and thorough washing. They are then soaked in clean water and dried on raised African beds for up to two weeks.

Natural lots are processed differently. The ripe cherries are cleaned and dried whole in the sun on raised beds for up to 30 days. During the slow drying period, the fruit ferments around the bean and contributes sweetness, body, and fruity notes to the cup.

For Gitesi Gold, we combine 80% washed and 20% natural processed coffees from Gitesi and roast them darker for espresso. The result is a Red Bourbon coffee with notes of caramel, peach, and dark chocolate.

The Gitesi Coffee Washing Station is located in the hills bordering Lake Kivu. It processes the coffee cherries from around 1,800 smallholder farmers. The farmers usually grow and pick their coffee cherries and then bring them to the washing station. The washing station then processes the coffee either as a washed coffee, natural, or honey.

To make their operations sustainable, Gitesi has created a comprehensive water purification system for their wastewater. The washing station also has a waste management system and produces organic and natural fertilizer from the pulp of the coffee cherries.