History & Origins
Gitesi Washing Station was established in 2005 by Alexis Gahizi and his son Aimé, though it didn’t reach full operational capacity until 2010.
Following the devastating 1994 genocide against the Tutsi people, Alexis moved back to Rwanda to grow coffee and eventually opened the Gitesi washing station, representing both a personal commitment to rebuilding and a broader symbol of Rwanda’s post-genocide recovery through specialty coffee. In 2011, Aimé joined his father to run operations, and today he leads the business with a dual mission of elevating coffee quality and uplifting farmer livelihoods in their community.
The washing station achieved international recognition when Gitesi won first place in Rwanda’s 2012 Cup of Excellence competition with a score of 90.19, with Alexis Gahizi representing the cooperative and establishing their reputation as producers of exceptional specialty coffee. Gitesi has placed at Cup of Excellence more than once, including top coffee a few years back, and continues to produce competition-level coffees. This success reflects Rwanda’s broader transformation from producing low-grade commercial coffee to becoming recognized as one of Africa’s premier specialty coffee origins.
Terroir & Growing Conditions
Located in the Karongi region of Western Rwanda,
Gitesi sits at 1740 meters in one of the lower areas surrounded by high ridges ranging up to 2000 meters where coffee is grown.
The washing station is positioned in the hills bordering Lake Kivu, one of Africa’s Great Lakes, where the lake’s moderating influence creates ideal microclimatic conditions for coffee cultivation. The volcanic soil and high altitude, combined with wind-flow from the lake through surrounding hills, create ideal conditions for both growing and drying coffee.
Rwanda’s coffee is grown at 1,200–2,000 meters in the country’s hilly, volcanic landscapes, with terroir characterized by fertile soils and a temperate climate with ample rainfall supporting the Bourbon variety.
Most farms operate at very high altitude, between 1700 and 2000 meters, perched at altitudes that contribute to the bright acidity and clean flavors rivaling the best Central American coffees. The Western Province’s position along Lake Kivu creates dramatic geological features that are both challenging for farmers to navigate and ideal for producing complex, high-quality coffees with distinctive terroir expression.
Processing & Production
More than 1,800 coffee farmers in the area supply Gitesi with cherries each year, and farmers can deliver to whichever washing station they choose, making it important that Gitesi maintains good relationships with producers and offers competitive prices.
Competition for cherry in the region is high, so Gitesi has implemented programs to secure consistent supply of the highest quality cherry, including free coffee plant nursery, health insurance and organic fertilizer for farmers, plus a bonus payment structure based on quality and yield at season’s end.
Gitesi Coffee employs around 100 people from the local community who handle quality management, agronomy, planting and coffee processing.
The washing station processes coffee using washed, natural, or honey methods.
After pulping, washed coffee is fermented for 24-48 hours depending on weather conditions, then dried on raised beds for 15-22 days.
To make operations sustainable, Gitesi has created a comprehensive water purification system for wastewater and produces organic fertilizer from coffee cherry pulp.
Aimé’s engineering background has enabled creation of an advanced water purification system that’s becoming a model for other washing stations, demonstrating their commitment to environmental responsibility alongside quality production.
Cup Profile & Tasting Notes
Gitesi coffees show a framework of raw sugar sweetness like sugar cane juice as the underlying flavor compound, with black and green tea flavors and lemon citrus accent notes that lend some ‘zip’ to the acidic impression.
Light roasts present an attractive fragrance perfumed with clove powder accenting light brown sugar sweetness and tea-like qualities, while hot water brings complex sugar browning with sweet smells of cinnamon rolls and dried currant.
The aroma and finish are marked by spiced Darjeeling tea-like flavors when roasted light that are complex and delicate.
Roasted for filter, expect a round sugary cup with notes of orange, lemon, and baking spices.
Darker roasting builds flavor layers of fine dark chocolate and red fruit hints, with the sweetness remaining uncompromising at all roast levels, making fantastic pour-over brews and spiced, chocolatey espresso.
Well-balanced and juicy with notes of peach, this coffee really shines as an espresso that showcases the delicate Red Bourbon characteristics. The consistent quality and distinctive flavor profile reflect both the exceptional terroir of the Karongi region and the meticulous processing standards that have earned Gitesi recognition as one of Rwanda’s premier washing stations.