From the Heart of Lake Kivu This is no ordinary origin. Gishamwana Island is a secluded coffee paradise nestled within Lake Kivu, Rwanda. Home to 35,000 organically grown Bourbon coffee trees, this private island is owned and managed by COOPAC founder Emmanuel Rwakagara. Isolated from pests and enriched by biodiversity, the island provides ideal conditions for producing clean, complex coffees.
This fully washed microlot features a unique double-fermentation and soaking process that enhances clarity and vibrancy in the cup. Expect juicy cooked currant, smooth chocolate undertones, and mellow caramel sweetness—all wrapped in a clean, fruit-driven finish.
Why We Chose It: We source coffees that tell a story—and this one speaks volumes. From its island terroir to the community-focused work of COOPAC, Gishamwana captures Rwanda’s spirit of resilience and quality.
Coffee details
Tasting notes
Cooked Currant – Mild Chocolate – Caramel
Roast
Medium-Light
Best brewed as
Filter / pour-over
Process
Washed
Altitude
1500-1650
Variety
Bourbon
Flavour profile
Aromatics6
Acidity6
Sweetness6
Aftertaste6
Body5
Strength4
Brewing guides
Espresso
Espresso — a vibrant, lighter-roasted shot; use a longer ratio to soften the acidity.
Recipe: 18 g in → ~45 g out (1:2.5), 28–34 seconds, water at 94–95 °C.
For this coffee: lovely black, or as a fruity flat white.
Filter / Pour-over
Filter / Pour-over — the 4:6 method (Tetsu Kasuya). Five pours, 45 seconds apart: the first two set sweetness & acidity, the last three set strength.
Recipe: 20 g coffee : 300 g water (1:15), coarse grind, water at 94 °C.
The “4” — sweetness & acidity: Pour 1 (0:00) → 50 g · Pour 2 (0:45) → 120 g.
The “6” — strength: Pour 3 (1:30) → 180 g · Pour 4 (2:15) → 240 g · Pour 5 (3:00) → 300 g. Let it draw down; aim to finish by ~3:30.
For this coffee: this lot is bright and aromatic — keep pours 1 and 2 even (60/60) to stay balanced, or make pour 1 bigger to push the fruit and acidity.
French Press
French press — a juicy, full cup that keeps the fruit.
Recipe: 30 g coffee : 450 g water (1:15), coarse grind, water at 96 °C.
Method: steep 4 minutes, break the crust and skim, then decant after ~8 minutes.
Moka Pot
Moka pot — punchy and sweet.
Recipe: medium-fine grind; fill the basket level (don't tamp); pre-boiled water to just below the valve; low–medium heat.
Method: pull off at the first gurgle and cool the base; enjoy black or with a splash of milk.
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