Summer Break Loading! ☀️ Our team will be away on summer vacation from August 12th to 19th. We wish you a beautiful and relaxing summer!
Gitesi #314 is a washed Red Bourbon from Western Rwanda, processed at Gitesi Washing Station by Aimé Gahizi and his family. Sourced from over 1,800 smallholder farmers, the cool climate allows slow cherry maturation and controlled fermentation, resulting in a coffee of remarkable clarity, floral intensity, and sweetness. A refined espresso that balances elegance, vibrancy, and structure.
Roasting Date: 2026-07-14
Variety:
Red Bourbon 
Origin: Rwanda
Region: Karongi
Process: Washed
Cupping Score By Q-Grader: 86.75
Crop Year: 2025
Gitesi Washing Station is located in Western Rwanda and is owned by Aimé Gahizi and his father, Alexis. Built in 2005, it has become a benchmark for quality, working with over 1,800 smallholder farmers cultivating coffee on small family plots. The coffee undergoes a precise washed process: selective handpicking, pre-sorting, pulping, 10–12 hours of dry fermentation, washing, density grading, soaking, and slow drying on African beds. This method enhances clarity, lactic sweetness, and refined floral complexity. We selected this coffee because it represents everything we stand for at Handpickers: precision, transparency, and emotional depth in the cup. It is an espresso that honors the producer’s work and expresses terroir with elegance, offering a bright, complex, and deeply satisfying experience..
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
