MORE ABOUT THIS COFFEE

Aging style: Aged 90 days in a Sagamore Rye Whiskey Barrel

Coffee origin: Macuba Sector, Nyamasheke District, Western Province
Altitude of The Farms: 1700 - 2100 MASL(Meters Above Sea Level)
Average Yearly Rainfall: 1300-1400 mm
Soil: Acidic Soil
Cupping notes: Mellow bourbon, chocolate, dried red fruit
(strawberry, raspberry, cherry, raisin)

How was this coffee prepared?

This unique coffee was prepared to give you a taste of combined premium natural coffee and world class Sagamore Rye Whiskey in a cup of coffee. This coffee was handcrafted to ensure a memorable special taste by selecting one of most fruity coffees from Gasharu. This specific coffee is uniquely processed from the farm and the highest quality standards are ensured throughout the dry process which requires special attention to allow the coffee to capture the rye whiskey tastes when put in the whiskey barrel.

At the coffee washing station, once fresh red cherries are picked, they are received at the Gasharu station where they are sorted and floated to ensure consistent and good density beans are separated from the others. These beans undergo intense sorting at the pre-drying tables after floating and are later sun-dried on the raised wooden beds for four to six weeks. Differently from the washed process, with natural processing, coffee beans are dried without removing the pulp or outer skin. This process require four to six weeks of hard work, care and attention. It is the critical moment for the beans to absorb all the natural sweetness in the coffee cherry as they undergo an organic fermentation.

At the mill, once dried, the coffee is well kept and stored in good conditions before being hulled and sorted by well-trained staff at Gasharu coffee mostly women. The coffee beans are then packed in GrainPro and Jute bags for export. These bags ensure optimal quality despite the long journey from Rwanda to Baltimore that takes over 2 months on the tracks and international waters.

Once received at our roastery in Baltimore, the coffee beans are aged in a Sagamore Rye Whiskey Barrel for 90 days. During this period, the coffee beans are rotated every three days to allow the coffee to evenly absorb the whiskey notes. Once ready for roasting, this coffee is roasted and profiled before packaging to make them ready for coffee lovers.

Sagamore Rye Whiskey Barrel-Aged Gasharu Natural