Gitesi Peaberry

by Aimé Gahizi from Gitesi Coffee

Gitesi Peaberry stands out as a rare coffee made from the Red Bourbon variety and processed by Aimé Gahizi and the team at Gitesi Coffee. It is grown in the highlands above Lake Kivu, where the climate is relatively mild.

The result is a sweet and delicate flavor profile that will infuse a moment of joy into your day.

Taste notes

Stone fruit,

Caramel,

Grapes &

Nuts

Roast profile

Intensity

Variety

Arabica, Red Bourbon

Process

Washed

Provenance

Karongi, Rwanda

Weight

Do you want whole beans or ground coffee?

€10.99

€43.96/kg

Includes 7% VAT

excludes Shipping

In stock

Delivery by

Tuesday, the 27th of May 2025

Get to know the producers

Aimé Gahizi, Gitesi Coffee

Aimé is the managing director of Gitesi Coffee. In 2011, he joined his father, Alexis Gahizi, to run operations of the Gitesi Washing Station, located in Rwanda’s Karongi District. Today, Aimé is leading the business.

His mission is two-fold. First, to elevate the quality of the coffee produced by Gitesi. And second, to uplift the livelihoods of farmers in his community. For this, Aimé and his team have implemented new processing methods to create highly lauded specialty coffees.

Our relationship with Gitesi Coffee

€8.07

/kg

The price we pay Gitesi Coffee for your coffee

Direct through Algrano

How the coffee is imported

2023

For how many years we have been working together

About Gitesi Peaberry

Peaberry coffee comes from coffee fruit that has only one seed, not two. This gives peaberries special characteristics. It is usually sweeter and brighter. The Peaberry from Gitesi Coffee combines this sweetness with the delicate characteristics of the Red Bourbon variety.

Smallholder farmers from the highlands around Lake Kivu in Rwanda’s Karongi district bring their red ripe coffee cherries to the Gitesi Coffee Washing Station. After de-pulping, the coffee is dry fermented. The cool climate at an altitude of approximately 1700 m above sea level assists in controlling the fermentation process.

Next, the coffee is washed and then soaked under clean water overnight. Finally, it is dried on raised African drying beds for up to two weeks. To conserve the quality of the coffee, the drying beds are protected from direct sunlight and rain.

The result is a uniquely delicate coffee that is full of flavor.

Our brewing recommendation

Chris uses the following recipe to brew with the Hario V60 :

Preparation of 25g Peaberry-beans, ground with a setting of 16 clicks on the Timemore C3S Pro (equivalent to ~ 600 μm) with 400 ml water at a temperature of 94°C.

Results in an intense fruity note with a lingering sweetness. Avoid astringency by adjusting the grind size coarser.

Hint: Also try the Peaberry as a cold brew. Steep 90 g coarse coffee grounds for 12 hours in 1 l of water in the fridge. Results in intense peach and grape notes.

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.