Delivery till
Thursday, the 21st of May 2026
Gitesi Anaerobic
by Aimé Gahizi from Gitesi Coffee
Gitesi Anaerobic is a fruity Red Bourbon specialty coffee from Gitesi Coffee in Rwanda. This microlot underwent 80 hours of anaerobic fermentation and was then sun-dried. The coffee is lightly roasted to highlight its sweet and intense flavor profile. It reminds us of ripe stone fruit, kiwi, and raspberry. Recommended as a filter coffee or as an intense modern espresso.
Taste Notes
Stone fruit, Kiwi & Raspberry
Roast Level
Strength
Variety
Arabica, Red Bourbon
Process
Natural
Provenance
Karongi, Rwanda
€13.99
In Stock
Who produces Gitesi Anaerobic
Aimé Gahizi, Gitesi Coffee
Aimé is the managing director of Gitesi Coffee in Rwanda’s Karongi District. In 2011, he joined his father, Alexis Gahizi, to support operations at the Gitesi Washing Station. Today, Aimé leads the company.
His mission is clear: to improve coffee quality while strengthening the livelihoods of farmers in his community. Together with his team, he has introduced new processing methods that result in highly regarded specialty coffees.
Transparenz
Our relationship with Aimé Gahizi and Gitesi Coffee
€10.02
/kgThe price we pay Gitesi Coffee for your coffee
Direct through Algrano
How Gitesi Anaerobic is imported
2023
For how many years we have been working with Aimé Gahizi
About Gitesi Anaerobic
Crafted with exceptional care in the hills surrounding lake Kivu, this anaerobic Red Bourbon microlot begins with the careful selection of high-quality coffee cherries. After meticulous hand sorting and floating to remove defects, the cherries undergo an 80-hour anaerobic fermentation in sealed tanks, developing intense sweetness and complexity. The coffee beans are then slowly sun-dried on raised beds for 30–45 days. Expect a beautifully layered cup with bright fruit character, refined sweetness, and a rich, slightly boozy finish.
Brewing recommendation for Gitesi Anaerobic
Chris recommends the following recipe for brewing Gitesi Anaerobic with Hario V60
Weigh out 25g coffee beans and grind with a setting of 17 clicks on the Timemore C5 Pro (equivalent to ~ 630 μm). Add 400 ml water at a temperature of 95°C. Results in a rich cup with intense aromas. Avoid astringency by adjusting the grind size coarser.
Gitesi Washing Station
Karongi, Rwanda 1750 - 1800 m.a.s.l. Altitude
The Gitesi Coffee Washing Station is located in the hills bordering Lake Kivu. It processes the coffee cherries from around 1,800 smallholder farmers. The farmers usually grow and pick their coffee cherries and then bring them to the washing station. The washing station then processes the coffee either as a washed coffee, natural, or honey.
To make their operations sustainable, Gitesi has created a comprehensive water purification system for their wastewater. The washing station also has a waste management system and produces organic and natural fertilizer from the pulp of the coffee cherries.
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