Mango, Cranberry, Rum

A powerful combination of tropical, fruity, and rummy notes, this coffee delivers a lingering finish with a crisp citric acidity reminiscent of cranberries. Its velvety body complements the sweetness, creating an elegant and well-balanced experience.

Producer  Gasharu CWS, Valentin Kimenyi
Farm  Single Farm
Origin Macuba, Nyamasheke
Altitude  1700 masl
Varietal  Bourbon
Process  Natural, anaerobic

Available sizes:


Your beans are vacuum-sealed and shipped in our subscription packaging. It is fully recyclable, reduces waste and best of all: only CHF 1.85 shipping, which is included in the total price already.

Whole beans only. All coffee bags are shipped separately for packaging purposes.
If you buy other products on top and want to receive only one parcel, choose the regular version of 250g, 500g or 1000g.



The Coffee
The Ireme experimental lot is inspired by the emotional connection of our family to the coffee community as a whole. Coffee farming, processing, and distribution for consumption have been kept in silos and our family believes that this canchange. The idea of this coffee is to provide the most authentic coffee cup of Rwandan coffee to coffee lovers, making theconsumer think of the producer as the grower also keeps the buyer in mind when processing the coffee.

Gasharu Coffee’s team takes great care to monitor and enhance the fermentation process and duration to achieve thedesired complexity and depth that will provide a memorable experience to coffee lovers. At Gasharu Coffee we believethat a cup of authentic coffee can truly connect communities.

As a coffee farming family and member of a coffee community, our hope is that Ireme (Authentic) Coffee will convey ourmotivation to connect with the consumers and their communities and build meaningful and sustainable relationshipsbetween both communities.

The process

The coffee used for the Ireme experimental coffee are from the potential farms of our regions at the altitude above 1700 msl where belong our farm of 7,5 ha. Once collected at the washing station,The cherries are sorted and floated to ensureconsistent and good density beans are separated from the others. then they are put in the tank where they undergo 72 hours of an anaerobic fermentation to attain the best flavor and taste that can be achieved and then dried on the raisedAfrican beds for about 25 to 30 days.