Gisanga - Rwanda {Natural Anaerobic}

Technical Sheet

Roaster: KB Coffee Roasters
Origin: Southern Province, Ruhango, Rwanda
Washing Station: Gisanga
Producer: 850 local farmers · Koakambu Cooperative
Altitude: 1,650–1,850 masl
Varietal: Red Bourbon
Process: Natural Anaerobic
Profile: Raspberry · Strawberry · Milk Chocolate · Floral
Format: 250 g
Roast: Filter
Ideal for: Filter

Why do we like it?

We like it for its combination of red fruit, sweetness, and floral notes, where raspberry and strawberry are complemented by milk chocolate to create a very pleasant and expressive profile.

Who should buy this coffee?

✓ Those who enjoy Rwandan coffees with fruity profiles.
✓ Lovers of red fruit and chocolate notes.
✓ Those looking to explore Natural Anaerobic processes.
✓ Ideal for filter brewing.

Description

Gisanga is a coffee from the Mbuye sector, in the Ruhango district, Southern Province of Rwanda.

The area is located between 1,650 and 1,850 meters above sea level, in the highlands of the Congo-Nile Divide. These conditions, along with annual rainfall of between 1,100 and 1,300 mm and an average temperature of 18–20 °C, make the region particularly suitable for coffee cultivation.

The coffee is processed at the Gisanga washing station, used by around 850 local farmers grouped within the Koakambu cooperative.

These producers work with Tropic Coffee Ltd, a family business founded in 2015 and present in three regions of Rwanda.

In the cup, Gisanga presents a fruity and sweet profile, with raspberry and strawberry, accompanied by notes of milk chocolate and flowers.

Process

This coffee has been processed using Natural Anaerobic.

The process combines anaerobic fermentation with the natural drying of the cherries, allowing for the development of a cup profile marked by fruit and sweetness.

The result is a combination of raspberry, strawberry, milk chocolate, and floral notes.

Sensory Summary
Raspberry
Strawberry
Milk Chocolate
Floral

KB Coffee Roasters is a Parisian roastery obsessed with one thing: flavor.
Their philosophy is simple yet radical—they select coffees solely based on how they taste, not on trends, marketing, or history. Each batch undergoes blind cuppings, and they only choose what truly excites them to drink every day.
Their approach is deliberately "selfish": they roast the coffee they love. This honesty defines their identity—they don't try to please everyone, but rather to create something truly special.
Behind every coffee is rigorous work with producers and long-term partners, carefully overseeing the entire process from origin to cup.
👉 The result: authentic, precise coffees crafted with a genuine obsession for quality.