Rwanda Gitesi

The Story behind the Coffee

The names behind Gitesi station are Alexis Gahizi and his son Aimé. Alexis, who was born and raised in the Karongi district, brings deep local experience which helped to lay the foundation for building Gitesi station back in 2005. On the other hand, Aimé brings a modern and technical perspective. Trained as an engineer, he joined his father with the ambition to improve efficiency, sustainability and long-term impact. One of his most important contributions is the development of a wastewater purification system for the washing station, designed to minimize environmental impact. This system has since become a reference model for coffee processing facilities across Rwanda.

Region & Washing Station

Region

Western Province

The Western Province is characterized by steep hills, volcanic-influenced soils and elevations typically ranging from 1,700 to 1,900 meters above sea level. Cooler temperatures and consistent rainfall slow cherry maturation, allowing sugars and acids to develop gradually. Coffees from this area are known for their clarity, elegant acidity and tea-like structure, often paired with floral and stone-fruit notes.

Washing Station

Gitesi is a private washing station owned and operated by Alexis and Aimé Gahizi. Built back in 2005 and beginning operations a year later, the station faced significant challenges during its early years. Through determination and hard work, the Gahizi family succeeded in turning Gitesi into a profitable and sustainable business by 2010. Gitesi works with more than 1,800 local farmers delivering cherries to the station. In a highly competitive environment, the washing station focuses on strong community relationships and competitive pricing.

Processing

After delivery, cherries are carefully sorted and floated to remove defects. Pulping is done using a Penagos 800 Eco Pulper, removing the skin, pulp and around 70% of the mucilage. The coffee undergoes dry fermentation for 10 to 12 hours, followed by washing and density grading. The parchment is then soaked in water for the next 16 hours. Drying begins on shaded pre-drying tables with extensive hand sorting, and continues on African drying beds for up to 15 days, protected from direct sunlight, rain and excessive heat.

The Taste Idea

"Coffees coming from Gitesi station have been my favorite Rwandan coffees for years now. Aimé and Alexis' hard work and focus on quality are reflected in the cup year after year, and that's exactly why we're bringing them back to our offer. Notes of dried fruits and florals were my main focus when profiling. The resulting cup reminds us of dried figs, fruit tea, candied lemon, rosehip and honey, all followed by a long finish."

Jan Jim Hůza - Head Roaster

Details

Why You'll Love It

• Taste profile demonstrating Rwandan coffees
• Positive community impact
• Long-term partnership