This area has ideal soil for growing coffee and the Gatare Washing Station is one of the oldest and largest in Rwanda. The Garate Station was one of the first to produce the natural and honey process relative to the washing of the beans. The Natural drying process uses no water and the beans are dried in the fruit. The Honey process uses a little water with the skin removed but the mucilage/pulp remains. Both processes tend to result in a more fruity coffee taste. The flavor profile of this coffee tends to be chocolatey with some citrus and apricot notes.
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