Rwanda
Rwanda Gatare
Rwanda Gatare
85.0
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Anaerobic
Red Bourbon
1800 - 1900
Regular
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Roasted and dispatched by Forge Valley Roasters.
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What to Expect
This Rwandan Red Bourbon from the Nyamasheke district delivers a rich, dessert-like cup shaped by anaerobic fermentation. Expect fudge and dark chocolate at the core, lifted by dried fruit sweetness and a subtle boozy warmth that nods to the oxygen-free processing.
The Cup
The body is medium to heavy, with a syrupy, coating mouthfeel that carries the chocolate and fudge notes through to a long finish. Acidity is moderate and rounded rather than sharp—think dried orange peel rather than fresh citrus. The anaerobic process brings a gentle fermented character: not funky or wild, but present enough to add complexity. You'll notice the rum-like warmth and nutmeg spice in the aftertaste, which some drinkers love and others find unusual.
Who This Is For
If you enjoy chocolatey, full-bodied coffees with a twist of complexity, this will suit you well. The anaerobic processing adds depth without tipping into polarising territory.
If you prefer clean, bright, fruit-forward coffees with high acidity, this one won't deliver that.
Best for: Drinkers who like rich, dessert-like coffees with subtle fermented complexity.
How to Brew This Coffee
French Press will emphasise the syrupy body and let the chocolate and fudge notes shine through with full texture. Aeropress offers clarity and control, bringing out the dried fruit and spice while keeping the cup clean. Espresso works well here too—the medium-heavy body and lower acidity make it forgiving on the machine, with the fudge and dark chocolate coming through beautifully in milk drinks.
Rwanda
Rwanda Gatare
We enhance these descriptions ourselves and check them by hand, but mistakes can happen. The roaster's own wording is shown below. If anything arrives not as described, contact us and we'll put it right.
Description from Roaster
The Rwanda Gatare Coffee Story Nestled among the dramatic, coffee-covered hills of the Nyamasheke district in Western Rwanda, lies Gatare—one of the nation's oldest and most prestigious washing stations. Established in 2003, Gatare draws from the exceptional harvests of local...Description from Roaster
The Rwanda Gatare Coffee Story
Nestled among the dramatic, coffee-covered hills of the Nyamasheke district in Western Rwanda, lies Gatare—one of the nation's oldest and most prestigious washing stations. Established in 2003, Gatare draws from the exceptional harvests of local smallholders, whose volcanic soils and high-altitude plots create the perfect conditions for the prized Red Bourbon varietal. Boasting a storied history of success in the Cup of Excellence competitions, this lot represents the very peak of Rwanda’s rich coffee heritage and processing expertise.
The Gatare 1126 undergoes a highly sophisticated Anaerobic Natural process, meticulously managed to draw out an incredibly deep and luxurious flavor profile. Boasting a superb cup score of 85, it delivers a rich, multi-layered profile defined by indulgent notes of fudge and dark chocolate, beautifully balanced by dried fruits, a hint of rum, warming nutmeg, and a vibrant touch of orange zest.
This description comes from Forge Valley Roasters, who roasts this coffee. For the fullest product detail, you can also see their own listing at Forge Valley Roasters
Ways to Brew
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French Press
A collection of coffees matched to full-immersion brewing, where a metal filter lets body and oils come through in full. We've analysed each one for the weight and richness that suit the press, giving you bold, textured, deeply satisfying cups. If you like your coffee full-bodied, these beans are chosen for you. New to it? See our guide to French press brewing.
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Aeropress
A curated range of coffees suited to the Aeropress, selected on their own merits through our attribute analysis. We look for the clarity and balance this fast, pressure-assisted method rewards, so whether you brew short and concentrated or long and clean, each bean here is chosen to give you a bright, well-defined cup. Want to get the most from yours? See our Aeropress brewing guide.
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Espresso
Coffees hand-picked for espresso, chosen by analysing each one's roast, body and flavour rather than relying on the roaster's label. These are beans with the sweetness, depth and structure to pull a rich, balanced shot under pressure, from chocolatey blends to fruit-forward single origins. Every coffee here earned its place by how it actually performs in the basket. New to pulling shots? Read our espresso brewing basics.
Forge Valley Roasters
Forge Valley Roasters was founded in 2023 by Chris and Tash in North Yorkshire, growing from humble cottage beginnings into a speciality coffee roastery rooted in the landscapes and communities of the North York Moors and Scarborough. Their journey began over 15 years ago and has taken them across the Atlantic and back, ultimately leading them to establish a home and purpose on the North East coast of England. Starting with a small Cormorant roaster in their kitchen and selling at local markets, they gradually built a micro roastery on the grounds of their cottage and expanded into vibrant community spaces, including the Dawnay Estate. Through continuous learning, experimentation, and a deep commitment to craft, they have developed a hands-on approach to roasting that reflects both technical precision and genuine Yorkshire hospitality, supported throughout by a strong and loyal local community.
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