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Core Roasters Coffee: handpicked, considered coffee, roasted in small batches in Melbourne. Inspired by people, flavour, 1920s Japanese woodblock prints and graphic poster design.
Gitesi | Rwanda
  • Gitesi | Rwanda
  • Gitesi | Rwanda
  • Gitesi | Rwanda

Gitesi | Rwanda

$15.00Price

Introducing GITESI, a washed process caturra varietal grown at 1732masl by Alexis and Aime Gahizi and 1800 local small farmers in Karongi, Rwanda.


Expect to taste: red apple, simple syrup, lime splice, barley tea, candied ginger, grass jelly & lemon candy

  • CORE INFO

    TL;DR:  A fantastic project supporting community and families, and a truly stand out coffee drinking experience for you. This is what we are all about.

     

    Before we get stuck into the biggest reason we purchased this coffee, we want to take a moment to tell you something… This coffee is simply gorgeous. It’s clean, expressive, and bursting with flavour. If you buy it simply for that reason, you will not be disappointed. If, however, you want more reason to buy it, read on!

    Gitesi Project is based around the coffee washing station of the same name, located just outside Gitesi village in the Karongi region of Rwanda. Operated by father and son Alexis and Aime Gahizi, the washing station is part of a radical rebuilding effort in the region following the Rwandan genocide that levelled their village community in the 1990s. 

     

    The road for Gitesi has not been easy, but after years of financial tumult, a Technoserve program allowed the Gahizi family to partner with an exporter to both realise and develop the quality of their coffee. This effort brought the station from near-bankruptcy in 2010 to a Cup of Excellence winning facility in 2012.

     

    Today the station produces up to three containers of top-quality, traceable coffee each year, and is an important source of support for the surrounding community of smallholder farmers.

     

    The Gitesi Project was born during a stream of WhatsApp messages between Aime and Tim in 2014, after a shipment of Gitesi coffee had been damaged and roasters refused to buy the coffee. It was at this point that Tim realised how vulnerable farmers’ incomes were to factors outside their control, and that a relatively small intervention, such as a dairy cow, could drastically increase a family’s financial wellbeing and health outcomes.

     

    The gifting of cows to under-resourced households is a practice known as a Girinka program, and in the case of these smallholder farmers can be an invaluable resource, providing their families with milk for nourishment and sale, as well as organic fertiliser for their crops.

     

    To date, over $45,000 has been raised to provide more than 80 families with a cow, a cowshed, access to veterinary services, and other agricultural supports. In recent years, the program has expanded to also provide health insurance for 100 of the community’s poorest farmers each year. Tim and Aime’s goal in setting up the Gitesi Project is to help provide better financial stability and health outcomes for coffee-farming households in Karongi, Rwanda.


    We are the last step in a really rich journey for this coffee. We’ve taken the approach of staying out of the way as much as we can. This is a fast, light roast ,because honestly, there is nothing we could do to make this taste any “better” when all that hard work has already been done.

  • BREWING SUGGESTIONS

    We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

     

    Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

     

    With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

     

    Our favourite recipe for v60:

    • 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
    • Set your kettle to boil, and ready your socks to be rocked.
    • We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
    • After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
    • Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
    • Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

     

    If you’d like more info or tips, get in touch! hello@coreroasters.cc

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