The Gasharu coffee plantations, located near Nyungwe National Park, benefit from abundant rainfall, producing juicy, fruit-forward cherries. Grown at 1,600–2,100 meters, the high altitude enhances the coffee’s complex acidity and aromatics.

Cherries undergo careful hand-sorting and floating in water to remove defects before drying on elevated African beds for 25–30 days, concentrating their flavors. Once dried, the beans are hulled, hand-sorted by skilled women in the community, and packed in GrainPro bags to preserve quality.

This meticulous process not only ensures exceptional coffee but also supports local farmers, empowering women and fostering economic growth in the region.