Station: Kilimbi, Rugali, Gisheke

Region: Nyamasheke District

Country: Rwanda

Altitude: 1600 - 1650 MASL

Variety: Red Bourbon

Process: Natural


Sourced by Raw Material.


The Context:

In Rwanda, we work alongside Muraho Trading Co.

This partnership helps affiliate co-operatives increase

their quality of production, fetch a higher price for their

coffee, and introduces them to new markets. This will

be a continuous work in progress in the coming years,

as we gain a greater understanding of the particular

challenges Rwandan coffee producers face.

Through this process we can develop a model that

creates incentives that generate producer buy-in, all

the while maximising impact. We supply coffee from

across Muraho’s washing stations, which are located in

the Nyamasheke, Gakenke, and Nyabihu regions of


The Gito coffees are something new for us at Raw

Material. Finding new markets for coffees in order to

generate increased profits for producers is a key part

of our work. The Gito blend comes from three of

MTCo’s beautiful stations in Nyamasheke District,

Rugali, Kilimbi, and Gisheke. This screen size, 13-14, is

usually sent straight to the commodity market. Having

isolated the cherries, we found a hidden gem that we

are thrilled to share with you.


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

we could maximise the volumes we could provide to

the specialty market (and in turn return better profits to

those who produced them) we decided to isolate

these coffees and see for ourselves. Sorted by density,

we collected the highest density grade and found

these coffees to be a delight. We are now thrilled to

offer these hidden gems to our specialty customers.

For the Gito natural, the cherry is sorted and cleaned,

it is ready to be dried. The cherries are laid out evenly

across raised beds, providing consistent airflow, and

height away to prevent moisture and animals from

coming into contact with the cherry. The cherry is dried

for 30 days, turned constantly when the sun is high

and covered during the night. Once the cherry has

dried, the now dried outer fruit is removed, and the

coffee beans are ready to be organised for packing.


GITO 250g