Kalisimbi Kiwieds Coffee 2
Dallas Investments Ltd
Lot 4
This exceptional anaerobic natural coffee originates from the high-altitude coffee-growing area of Gicumbi in Northern Rwanda. Carefully selected, fully ripe cherries are sealed for controlled anaerobic fermentation, with every stage closely monitored to ensure precision, consistency, and optimal flavour development. The region’s elevated altitude and favourable growing conditions contribute to slow cherry maturation and notably large, dense coffee beans. Following fermentation, the cherries are carefully dried under continuous supervision to preserve quality and prevent defects. The result is a distinctive and complex coffee, offering pronounced sweetness, vibrant fruit characteristics, structured acidity, and a rich, elegant finish
General Information
Sensory and Jury Scoring Summary
About the Farm
Viateur Doruwase is a dedicated coffee farmer from Kaduha Village, Kabuga Cell, Nyamiyaga Sector, Gicumbi District, in Rwanda’s Northern Province. He began his coffee-growing journey in 2020, planting 3,400 coffee trees and carefully monitoring and managing them on a daily basis. Through consistent attention and commitment, he has begun to achieve encouraging results and a good harvest. Viateur chose coffee farming because he wanted to improve the living conditions and economic future of both himself and his family. Another important motivation was the proximity of a coffee processing facility, which gives him easier access to the market. He was also attracted by coffee’s strong value and demand on the international market. Looking ahead, Viateur has ambitious plans to expand his farm. He intends to plant an additional 3,000 coffee trees, increasing his production and creating greater potential for improved income. He believes that continued investment, careful farm management, and knowledge development will help him achieve even better results. His main request is for more training opportunities for coffee farmers, enabling them to strengthen their technical knowledge and improve their ability to manage and develop their farms successfully while producing higher-quality coffee and building a more sustainable future for their communities
