This microlot is best enjoyed as a filter coffee and has gentle acidity with a smooth caramel finish.
This year when tasting the coffee that forms our Single Origin, Cocagi Gashonga, this microlot stood out from the rest as something really special for its gentle acidity and smooth caramel finish so we set it aside for you to enjoy. COCAGI boasts 1075 members and this special lot was produced by 42 female members who delivered their coffee cherries on the same day. Best brewed as filter you can experience a soft citrus acidity upfront with tangerine notes, candied lemon undertones and a sweet caramel finish.
Our relationship with COCAGI (Co-operative des Cafecultuerurs de Gishoma) began in 2006 and we’ve been working with them and buying coffee from them ever since. The first ever coffee trees in Rwanda were planted here, on rich volcanic soils, in high altitude, on the banks of Lake Kivu.
Rwanda Gashonga is grown by COCAGI (Co-operative des Cafecultuerurs de Gishoma). They are located in Cyangugu on the southern shore of Lake Kivu right on the border crossing with DRC Congo. When we first got to know them the original name of the district was called Gashonga, so that name has stuck. The area is where the first coffee trees were planted in Rwanda by Belgian white colonial farmers.
Like most of Rwanda they are blessed with the perfect climate to produce specialty coffee, good altitude and rich volcanic soils. They produce 100% bourbon cultivar which has a distinctive cup profile of sweet rounded tangerine acidity, morello cherry notes in the aftertaste in this medium bodied cup. It’s a delicious component of Union’s Revelation espresso.
Gashonga are in a remote area which has influenced the development of key self-reliance skills. They are motivated and focussed towards achieving sustainable livelihoods for their community. Just like Maraba, our relationship with Gashonga is not “just a buyer”, but to provide long-term support to so that farmers we engage with can prosper:
- Minimum purchasing commitment to give members of the co-operative with the security they need to invest in their land and locality. - Forward financing, either directly or via financing agencies. This ensures cash is available to pay farmers at the time of picking and also enables essential supplies that directly affect coffee quality to be purchased. - Visits at least every 12 months to develop strategy for the season, to assess quality and review for the following year. - New projects to improve capacity building and strengthen governance and leadership within the co-operative.
Much progress has been made at the Co-operative level with the installation of additional de-pulping machines at coffee washing station that have increased capacity and income.