Giko Hill

Ten farmers on Giko Hill grow Red Bourbon between 1,570 and 2,100 meters in Rwanda's Gakenke District, with some farms as small as 60 trees. Low rainfall and high temperatures help the coffee develop tropical fruit sweetness.

Farmers picked ripe cherries from March to June and delivered them to Muzo washing station. Workers sort under shade to remove bad fruit, then use flotation tanks for further separation. The coffee ferments twice, then dries on raised beds for 35 to 40 days.

The double fermentation and careful sorting create bright, fruity flavors with notes of passion fruit, rose, and cacao nib. This natural processing brings out the intensity this microregion is known for.