Gitesi Imbuto #52 comes from the Gitesi washing station in Karongi, Western Rwanda, a place with exceptional terroir and high altitude conditions. It is a Red Bourbon variety, washed processed, delivering clarity, fruitiness and balance. Perfect for an espresso with character and fruity complexity.
Roasting Date: 2025-11-25
Variety:
Red Bourbon
Origin: Rwanda
Region: Karongi
Process: Washed
Cupping Score By Q-Grader: 86.75
Crop Year: 2025
The Gitesi Washing Station began operations in 2006 and has become a benchmark for quality in Rwanda. Managed by Alexis & Aime Gahizi and collaborating with over 1,800 smallholder farmers, they ensure consistent care for the beans and community development.The washed processing of the coffee, along with meticulous cherry sorting and strict production parameters, results in an espresso with a clean profile, fruity notes, delicate acidity and balance. The high altitude cultivation adds finesse and complexity. As roasters and baristas, we selected this coffee because it embodies the authenticity and quality we strive for. Gitesi Imbuto #52 is a single-origin that can shine in the cup — clean, elegant and full of character.
Recipe: 18 g → 50 ml → 25–28 sec → 93 °C In the cup you will get: Brightness and clarity — lemon, fruit and hazelnut notes, with gentle acidity and a
Coffee for us is a daily “ritual”. We managed to create a place where we would share our passion with you.
Cultivated in Karongi at 1,700–2,000 masl, where unique microclimates, lakes and volcanic soils create exceptional terroir. Smallholders handpick only
At Gitesi Washing Station, a classic washed process is used: depulping, underwater fermentation, meticulous washing and density-channel sorting. This
The coffee dries slowly on raised African beds for 12–20 days, turned frequently for even drying. Final hand-sorting removes any defects, allowing onl
Lots are stabilized to 10–11% moisture before packing and export. Gitesi maintains strict traceability and producer partnerships, ensuring consistency
At Handpickers, this coffee is roasted to Lighttell 67, optimized for bright, clean espresso. Recommended extraction: 18 g → 50 ml → 25–28 sec. The cu
