The Gitesi mill was established in 2005 and has steadily expanded its capabilities with each harvest. Nestled within a beautiful lush valley, the station is known for its exceptionally clean, organized operation and meticulous attention to detail. Its leadership team is highly motivated and continually invests in quality improvements, including the installation of a new Penagos 1500 pulper.
In recent years, Gitesi has expanded beyond traditional fully washed coffees to also produce natural and anaerobic coffees. While the mill itself sits at 1740 meters above sea level, it is surrounded by high ridges reaching up to 2000 meters where much of the coffee is grown.
Once farmers deliver their cherries, they’re first floated to remove any unripe fruit. The fully ripe cherries that sink are separated as Grade 1 and moved to drying beds, while the coffee that floats is processed as a lower grade. This commitment to quality sorting helps Gitesi consistently produce some of the best quality we see out of Rwanda.
More than 1,800 coffee farmers in the area supply Gitesi with cherries each year. The station strengthens these relationships by paying the farmers an additional dividend at the end of each season based on performance.
