Rwanda Gishamwana Island Espresso

Tasting notes: Mandarin, chamomile, vanilla cream wafer.

Coffee breakdown:
Origin: Gishamwana Island, Rwanda
Variety: Bourbon
Process: Washed
Altitude: 1650 m

Just a short boat ride from the shores of Lake Kivu, Gishamwana Island appears like a mirage: a lush, biodiverse haven that’s home to over 35,000 coffee trees. Entirely self-contained, the island houses not only the trees but the mill and drying beds as well—making it one of the few places in the world where coffee can be processed without ever leaving the place it’s grown.

Owned by Emmanuel Rwakagara, founder of COOPAC, this island estate is as much a sanctuary as it is a farm. The coffee is grown organically under heavy forest canopy, with cows, goats and even an albino rabbit roaming freely among the trees. Thanks to its isolation, Gishamwana Island has remained untouched by many of the diseases and pests that affect coffee on the mainland.

The coffee is carefully harvested at peak ripeness before undergoing an extensive washed process. This includes dry fermentation, wet fermentation, soaking, and meticulous sorting through water channels before drying for up to three weeks on raised beds. The result is a cup that’s clean, sweet, and wonderfully expressive—offering a refined profile with delicate structure and crisp, bright clarity.

COOPAC, the cooperative behind this project, has long been a leader in Rwandan specialty coffee. Since 2001, it’s grown from 110 members to over 8,000 farmers, with six washing stations operating along the northern edge of Lake Kivu. Alongside its commitment to quality, COOPAC invests deeply in its communities—building schools and health clinics, supporting infrastructure development, and helping farmers through livestock distribution and agronomic support.

With its unique provenance, careful processing, and vibrant character, Gishamwana Island is a special addition to our line-up—and one we’re thrilled to offer.