Gardelli
Gardelli- Gikomero (Rwanda)
Gardelli- Gikomero (Rwanda)
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Gardelli – Gikomero (Rwanda)
Introduction
Introducing Gikomero, a standout single-origin coffee from Rwanda, brought to you by Gardelli Specialty Coffees. Grown in the renowned Gikomero washing station in the Kigali region, this coffee offers a perfect balance of bright acidity, complex fruit notes, and floral undertones. It showcases the best of Rwandan terroir, making it an ideal choice for coffee lovers who appreciate vibrant, refined flavors with great clarity.
Coffee Profile
- Producer: Gikomero Cooperative
- Country: Rwanda
- Region: Kigali
- Altitude: 1600–2000 masl
- Varieties: Bourbon, Jackson, and SL28
- Process: Washed
- Roast Profile: Light to medium roast, designed to enhance the clarity, acidity, and complexity of the coffee
- Net Weight: 250g
- Packaging: Box + Vacuum pack
- Roasted On: Customised solid-drum roaster
Flavor Notes
- Primary Flavors: Blackberry, Peach, Lemon, Jasmine, Honey
- Aroma: Floral with a hint of fruitiness and a touch of sweet honey
- Taste: Lively, bright acidity with prominent blackberry and peach notes, balanced by a smooth honey sweetness and a jasmine floral finish
- Body & Finish: Light to medium body with a silky mouthfeel, offering a clean, crisp finish
Brewing Recommendations
V60 (Conical Brewer):
- Coffee: 17g
- Grind Size: Medium
- Water: 250g (40 TDS) at 94°C
- Filter: Cafec Abaca+
- Brew Time: 2:30 minutes
- Brew Strength: 1.48 TDS
Flat-Bottom Brewer (e.g., Kalita or Stagg X):
- Coffee: 17g
- Grind Size: Medium
- Water: 250g (40 TDS) at 94°C
- Filter: Stagg [X] Fellow
- Brew Time: 2:20 minutes
- Brew Strength: 1.50 TDS
Why Choose Gardelli – Gikomero (Rwanda)?
Gikomero is an outstanding coffee that offers an elegant and complex cup with a lively acidity and a rich, fruity profile. The combination of blackberry, peach, and jasmine creates a dynamic and refined experience, while the honey sweetness rounds out the flavors, making it perfect for both filter brewing and espresso.
THE STORY BEHIND
The Gikomero Washing Station was established in 2010 and became part of RTC’s supply chain (Rwanda Trading Company) in 2011
Located at an altitude of approximately 1600 masl, the washing station was purchased by RTC in 2012. As part of its efforts to support farmers in the rural areas of Kigali, RTC provides growers at Gikomero with direct access to a comprehensive agronomy training programme, which, in addition to good agricultural practices, includes financial literacy and record-keeping training.
Moreover, farmer groups are granted direct access to financing for agricultural inputs, school fee loans, and other incentives, fostering successful farming businesses and improving family well-being. Over the past three years, the washing station has distributed more than 200,000 coffee seedlings to local farmers, contributing to the rejuvenation of the supply chain. As these newly planted trees start producing, Gikomero expects an increase in coffee production in the coming years.
THE VARIETY
RED BOURBON
Red Bourbon is a variety native to East Africa, specifically to Ethiopia. It gets its name from the Bourbon island, now known as Réunion, where it was subsequently cultivated. However, its genetic origin can be traced back to Ethiopian coffee varieties. From Réunion, it was exported to other regions worldwide, including Latin America and other coffee-producing areas.
The name "Red Bourbon" originates from the bright red colour of the cherries, which sets it apart from other varieties. Its flavour profile is characterised by a harmonious combination of fruity notes, often reminiscent of berries, and a delicate floral aroma. It is also known for its bright acidity.
Typically cultivated at elevations ranging from 1,100 to 2,000 masl, this variety thrives in high-altitude regions where it develops its distinctive flavours.
THE FERMENTATION PROCESS
The harvested coffee is delivered to the station, where the cherries undergo a floating process to remove less dense fruits. They are then pulped using a three-disc Pinhalense pulper, before undergoing dry fermentation in tiled tanks overnight.
Following this stage, the coffee passes through grading channels, where it is thoroughly washed before being transferred to raised beds for the drying process, which lasts between 11 and 14 days.
The result is a coffee of exceptional quality, produced from the Red Bourbon variety, cultivated with great care and processed using methods that prioritise both quality and sustainability.
