Gito

Key Coffee Info:

Station: Kilimbi,  Rugali, Gisheke
Region: Nyamasheke District
Country: Rwanda
Altitude: 1600 - 1650 MASL
Variety: Red Bourbon
Process: Washed
Per-Kilogram green price: £8.71/kg
Amount Purchased: 120kg
Harvest: 2025

Lot Info:

Gito means ‘tiny’ in Kinyarwanda. Traditionally, this screen selection has been sorted and sold to the commodity market, based on its size alone. To ensure Raw Material could maximise the volumes they could provide to the specialty market (and in turn return better profits to those who produced them) they decided to isolate these coffees and see for themselves. Sorted by density, They collected the highest density grade and found these coffees to be a delight.

Processing Info:
All cherry is hand-sorted before a pre-pulp float, underripe or damaged cherry is removed, along with any foreign objects. For the Gito washed, the cherry is then floated in pre-pulping tanks removing any floaters and later pulped. Next, coffee is fermented in dedicated concrete fermentation tanks for an average of 12 hours. After fermentation, coffee is released into a large serpentine grading channel. This process also separates parchment into different density grades. 

During the washing process, parchment is continuously agitated to encourage lower density parchment to float and to clean any residual mucilage off the parchment. Once the parchment is separated into grades, it is given a final post-wash rinse. At this point, coffee is taken to a pre-drying area where the parchment is hand-sorted removing any insect-damaged, discoloured or chipped coffee. The parchment is laid out to dry and turned on a regular basis throughout the day for 30 days.posed beans are washed and graded.

The coffee is then sun dried for between 4 and 8 hours daily, and dried on raised beds for between 2 to 3 weeks.