Gasharu Wimana – Tropical Thunder from Lake Kivu

🥭 Mango // Orange // Chocolate 🍫

This coffee slaps. Bright tropical fruit, silky citrus, and smooth chocolate in one wild, vibrant cup. It’s a 72-hour anaerobic natural Bourbon from Wimana, near the lush shores of Lake Kivu, and it’s got that Rwandan spark we absolutely love.

Produced at the Gasharu washing station, this lot comes from over 1,000 smallholder farmers in the highlands of Nyamasheke-Gatare. With altitudes soaring to 2,100m and pristine conditions next to the Nyangwe Forest National Park, it’s no wonder this coffee is so complex and clean.

Behind the magic is Valentin Kamenyi, whose childhood in rural Rwanda was shaped by coffee myths and mystery. Today, he channels that energy into something real—coffee as community, pride, and potential. And you can taste it in every sip.

🌍 Origin: Wimana, Nyamasheke-Gatare, Western Rwanda
🏡 Washing Station: Gasharu
👨🌾 Producer Type: 1,075 Smallholder Farmers
🌱 Varietal: Bourbon
⛰️ Altitude: 1,600–2,100m
🔬 Process: Natural with 72hr Anaerobic Cherry Fermentation

Brewing Suggestions:

Filter brews bring out the bright, fruity pop—mango and orange up front, melting into a rich chocolate base. As espresso? Juicy, sweet, and dangerously addictive.

Because finding a coffee like this should be as effortless as finding mango at a summer market—not navigating the Wi-Fi dead zone of the internet. These tags help.

Obligatory SEO Love Tags

Rwanda Speciality Coffee, Gasharu Coffee, Anaerobic Natural Bourbon, Lake Kivu Coffee, Mango Espresso, Orange Filter Coffee, Nyamasheke Coffee, High Altitude Rwanda, Wimana Coffee, Local Roaster, Yellow Bear is the Best

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