Gitesi Anaerobic: A Riot of Flavour
Warawul has a new microlot - Gitesi Anaerobic from the Gitesi Coffee Washing Station in Rwanda. Experience intense aromas, sweetness, and a fruity punch.
There are coffees that comfort you with familiarity. And then there are coffees that surprise you from the very first sip. Our new microlot, Gitesi Anaerobic, belongs firmly in the second category.
Produced by Aimé Gahizi and the team at Gitesi Coffee, this is one of the most intense coffees we have roasted so far at Warawul.
A Coffee We Couldn’t Stop Thinking About
When Chris visited the Gitesi Coffee Washing Station last year, Aimé also introduced him to his experimentally processed microlots.
Many of you already know the washed and natural Red Bourbon coffees from Gitesi — coffees we at Warawul have proudly sourced directly from Rwanda through our close partnership with Aimé and his team.
But this microlot is something different.
The moment Chris first cupped it in Rwanda, it stood out immediately: intensely aromatic, sweet, and layered with tropical fruit character while still maintaining the clarity and elegance we love in Aimé’s coffees.
What Makes This Coffee Special?
Unlike traditional washed or natural coffees, anaerobic coffees undergo fermentation in sealed, oxygen-limited tanks before drying. This controlled fermentation environment allows to carefully influence the flavor development of the coffee.
The result can be remarkable: more fruit intensity, more sweetness, heavier texture, and a much more expressive cup profile.
At Gitesi, this process is approached with the same precision and care that has made their washed coffees so respected. The cherries are selectively harvested at peak ripeness before undergoing controlled anaerobic fermentation, sorting, and careful drying.
The Taste Profile
This is not a subtle coffee. Expect a cup bursting with ripe fruit sweetness, layered acidity, and a velvety mouthfeel. Depending on your brewing method and extraction, you may find notes reminiscent of tropical fruit, berries, stone fruit, or wine-like sweetness.
For us, coffees like Gitesi Anaerobic are exciting because they challenge expectations of what coffee can taste like.
And more importantly, they showcase the creativity and craftsmanship of Aimé and the entire Gitesi team.
How We Recommend Brewing It
We roast Gitesi Anaerobic light to preserve its complexity and sweetness.
For filter brewing, we recommend:
- Higher water temperatures (around 93–95°C)
- Slightly coarser grinding than you might expect
- Allowing the coffee to rest several days (more than 10 days) after roasting
Anaerobic coffees can also evolve dramatically as they cool, often revealing more sweetness and layered fruit notes over time.
Try Gitesi Anaerobic
If you enjoy vibrant, fruit-forward coffees with a lot of character, this microlot is for you.
Whether you brew with a V60, Kalita, AeroPress, or simply want to experience a different side of Rwandan coffee, Gitesi Anaerobic offers something memorable in the cup.
Available now in our shop.
