SCHEDAR is the Star that gives its name to all the batches of coffee produced by Emmanuel Rusatira – Baho Coffee – at its Gaseke washing station in the Kizi Rift coffee-growing region in the Nyamagabe coffee-growing district. The batches are differentiated by their different characteristics in terms of taste, aroma and processing. Each washing station is named after a star to name its batches, thus forming a large coffee universe.
Tool developed by Mare Terra Coffee
Chocolatelike, Nuts, Red fruits / Berries, and Liqueurs
Raspberry, Redcurrant, Macadamia, and Butter
· Cherries received
· Sorting by ripeness
· Anaerobic fermentation in cherry for 300+ hours
· Outdoor drying with Mountain dry technique
| Smell | 8.25 |
| Taste | 8.50 |
| Acidity | 8.50 |
| Ending | 8.25 |
| Body | 8.00 |
| Balance | 8.25 |
| Overall | 8.25 |
| Cup Cleaning | 10.00 |
| Sweetness | 10.00 |
| Uniformity | 10.00 |
| Total | 88.00 |
The Gaseke Washed station is located in the Kizi Rift coffee growing region, specifically in the Nyamagabe coffee district. The geographical location of this Washed station and its favorable climate create an optimal environment for the cultivation of high quality coffee that guarantees the production of Green coffee beans with distinctive flavors and characteristics unique to the region. The station serves as a meeting point for local coffee growers, fostering community collaboration and contributing to the socioeconomic fabric of the area. Gaseke not only demonstrates the importance of regional geography in Coffee cultivation, but also demonstrates the community’s commitment to the production of high quality coffee. The Gaseke Washed station was built in 1983, and in 2016 it was expanded and its facilities were improved, currently more than 500 coffee growers in the region deliver their cherries to this station.
