Coffee / Rwanda / Rwanda Gihombo

Rwanda Gihombo


Rindy citrus and lemon zest is upfront with sugar puff sweetness. Flavour of maple and brown sugar with dark dried fruits like date and raisin.

Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with a good organic structure and an abundance of sweet Bourbon.

The vast majority of Rwandan coffee like this lot from Gilhombo is produced by smallholders of which there are thought to be around half a million, with parcels of land often not much larger than just one hectare per family, with an average of approximately 180 trees each.

Gihombo wet mill is a privately owned washing station that was built in 2006, but only really became fully functional in 2011.

The mill is located near the shores of Lake Kivu in the northern part of the Nyamasheke district, in our view one of the best growing regions.

The station's cherry collection area ranges in altitude from 1600 to­ 2000 masl. All coffee is processed using a 800 kg/hr Penagos eco­pulper, dry fermented for 12 hours, and then dried on raised beds for 15 to 22 days. Gihombo is supplied by a group of 320 farmers from the sectors surrounding the washing station and averages a production total of around 30 tons of parchment annually

All our coffee is sold as whole beans, which we recommend for optimum flavour and freshness. If you don’t own a grinder you can buy one here, or you can specify that you’d like us to grind it for you in your Basket.
1500-1700 mals
Gihombo Smallholders
  • Rwanda Gihombo