Rwanda Gatare Lot 305
RM 55 - RM 195
Roasted today — ships within 24 hours
Number of cups
300g ≈ 20 cups
RM1.95 per cup
1kg ≈ 70 cups
RM1.70 per cup
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Kyoho Grapes | Peach | Floral
Rwanda Gatare is the kind of coffee that makes you stop mid-sip and pay attention.
This is a washed Red Bourbon from the Gatare Washing Station in Nyamasheke — one of Rwanda's most historic specialty producers, operating since 2003 near the shores of Lake Kivu. The station has appeared in Cup of Excellence competitions and is widely regarded as a benchmark for clean Rwandan coffee.
First sip: bright, perfumed kyoho grape — sweet, aromatic, and unmistakably elegant. Then a wave of ripe grap: tropical, juicy, with a gentle tartness that lifts the cup. The finish is all floral — a clean, lingering jasmine-like quality that hangs in the air after you've swallowed.
This is not a comfort coffee. This is a coffee that rewards attention. Brew it carefully, drink it slowly, and let the complexity unfold.
Scored 85.5 by SCA standards.
Roast Level: Light-Medium
Process: Washed
Varietal: Red Bourbon
Altitude: 1,600–2,000 masl
Gatare Washing Station | Nyamasheke, Rwanda | 1,600–2,000 masl
Gatare is not just a washing station — it's where modern Rwandan specialty coffee began.
Established in 2003, Gatare was Rwanda's first modern washing station. Located in the Nyamasheke district of Western Province, near the shores of Lake Kivu, it set the standard for what clean, high-quality washed Rwandan coffee could be.
The station sources cherry from thousands of smallholder farmers working the hillsides above Lake Kivu, where fertile volcanic soils and cool lake-influenced temperatures slow cherry development — giving the beans more time to develop complex sugars and aromatics.
The coffee is 100% Red Bourbon — Rwanda's signature varietal. Cherries are selectively hand-picked, carefully sorted, pulped, fermented, washed, and slowly dried on raised African beds. Every step is controlled for clarity and consistency.
Gatare has earned international recognition through repeated Cup of Excellence appearances and is a benchmark name for specialty roasters worldwide. This isn't a discovery lot — it's a proven, celebrated origin.
Harvest: 2025
Altitude: 1,600–2,000 metres above sea level
Varietal: Red Bourbon
Process: Fully Washed
Brewing Guide
Rwanda Gatare deserves careful brewing. The floral and fruit notes are delicate — the right technique brings them out, the wrong one buries them. Here's how to get the most from this coffee:
Filter / Pour Over — Our Recommendation
15g coffee, 250ml water at 92 degrees C (1:16.7 ratio). Total brew time 3:00-3:30. This is a filter-first coffee — pour-over methods (V60, Kalita Wave, Chemex) give Gatare the clarity and space its muscat and guava notes need to shine. Pour slowly in concentric circles. Let the bloom expand fully for 30-40 seconds before continuing.
Aeropress
15g coffee, 200ml water at 91 degrees C. Steep 1:30, press gently for 30 seconds. The Aeropress produces a slightly more concentrated cup that brings forward the guava tartness. A great method if you want more intensity from this coffee.
Espresso — For the Experienced
18g in, 40g out (1:2.2 ratio) in 30-36 seconds. Pull it slightly longer than standard to let the floral aromatics develop. This is not a chocolate-bomb espresso — expect bright, perfumed, wine-like flavours. Pairs surprisingly well with a small amount of milk if you want to soften the brightness.
Not sure which method to try first? Start with V60. It's what Gatare was made for.
Single Origin. Roasted to Order.
Rwanda Gatare is a limited lot — once it's gone, it's gone until the next harvest. Every bag is roasted specifically for your order to preserve the delicate muscat and floral notes that make this coffee exceptional.
Fresh roast to order & ships within 24 hours.
Unlike our blends, which we roast daily in large batches, single origins like Gatare are roasted in smaller batches with more precise temperature control. The light-medium roast profile is calibrated to preserve the origin character — push it too dark and you lose the florals. We stop the roast just where the muscat, guava, and jasmine notes are most vivid.
Every bag is sealed with a one-way degassing valve. For light-medium roasts, we recommend resting the beans for 7-10 days after roasting before brewing — the flavour opens up significantly after this rest period.
Best results window: Days 10-28 after the roast date on your bag.
Store in a cool, dry place. No fridge.
Free shipping within Peninsular Malaysia on orders over RM80.
Free shipping to Singapore via Teleport next-day delivery on orders over RM250.
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