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Rwanda Gaseke Red Bourbon AA Anaerobic
  • Rwanda Gaseke Red Bourbon AA Anaerobic
  • Rwanda Gaseke Red Bourbon AA Anaerobic
Rwanda Gaseke Red Bourbon AA Anaerobic

Rwanda Gaseke Red Bourbon AA Anaerobic

RM75.00 MYR
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About This Coffee :

Rwanda Gaseke Red Bourbon AA Anaerobic

Quantity: 200g/1000g

Roast Level: Light Roast

Flavor Profile: Passionfruit, Apricot, Peach, Dried Blackcurrants

Variety: Red Bourbon

Altitude: 1,500 - 1,900 m 

Processing Method: Anaerobic

Origin: Rusizi, Western Province, Rwanda 

Region and Farm Introduction: Located in Rwanda's Western Province, Gaseke Washing Station overlooks the scenic Nyakabuye Valley in Rusizi. Established in 2016, the station benefits from favourable sunlight exposure and a mountainous environment that supports coffee processing and drying.

Working with hundreds of local smallholder farmers, Gaseke plays an important role in collecting and processing Bourbon coffee cherries. The region's highland growing conditions and careful post-harvest management contribute to the distinctive character of Rwandan specialty coffee, often associated with vibrant acidity, refined sweetness, and expressive fruit notes.

Processing Method Features: Anaerobic fermentation is a controlled processing technique in which coffee cherries or depulped beans are fermented in sealed, low-oxygen environments. By managing oxygen exposure and fermentation conditions, producers can influence microbial activity and develop distinctive aromatic and flavour characteristics.

Depending on the fermentation protocol and subsequent drying method, anaerobic processing can contribute to enhanced fruit expression, layered sweetness, and greater aromatic complexity.

For this Gaseke lot, the specific fermentation duration and whether the coffee follows a Natural or Washed finishing process remain unconfirmed.

So, how do you know what grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Brewing Method Brew Time Coffee to Water Ratio Bottom-Top Sieve
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm