Rwanda Gishamwana Island is a medium-light, organically grown Bourbon coffee from a private island in Lake Kivu, Western Province, Rwanda, grown at 1,500–1,600 metres and roasted to order in Adelaide, South Australia by Elusive Coffee. Expect juicy cooked currant, smooth chocolate undertones, and mellow caramel sweetness in a clean, fruit-driven cup.
This is no ordinary origin. Gishamwana Island is a secluded coffee paradise within Lake Kivu — home to 35,000 organically grown Bourbon coffee trees, owned and managed by COOPAC founder Emmanuel Rwakagara. Isolated from pests and enriched by biodiversity, the island provides ideal conditions for clean, complex coffees.
This fully washed microlot features a unique double-fermentation and soaking process that enhances clarity and vibrancy in the cup, with a fruit-driven finish.
Why we chose it: we source coffees that tell a story — and this one speaks volumes. From its island terroir to the community-focused work of COOPAC, Gishamwana captures Rwanda's spirit of resilience and quality.
Roasted to order at our Adelaide roastery, so every bag arrives fresh.
Free Australia-wide shipping on orders over $60.
Coffee details
- Tasting notes
- Cooked CurrantMild ChocolateCaramel
- Roast
- Medium-Light
- Best brewed as
- Filter / pour-over
- Process
- Washed
- Altitude
- 1500-1650
- Variety
- Bourbon
Brewing guides
Espresso
This organic Rwandan from Gishamwana Island shines as espresso and in milk-based drinks: cooked currant sweetness with mild chocolate and a clean caramel finish — balanced and approachable.
Age best used: 14 days after roast. Dose: 18g. Extraction: 36–40g (2:1) in 25–35s.
Filter / Pour-over
Filter Coffee Brewing Guide (V60, Chemex, etc.)
Filter coffee offers a clean, smooth, and balanced cup that highlights the subtleties of the beans. Whether you’re using a V60, Chemex, or any other pour-over method, this brewing process allows the coffee’s natural flavors to shine, delivering a lighter yet full-bodied experience.
Brewing Instructions:
- Coffee Dose: 35g of freshly ground coffee.
- Water: 300g of water, heated to around 93°C (200°F).
Pouring Method:
- First Pour: Start with 60g of water for the bloom. Let it sit for around 30-45 seconds to release the gases.
- Second Pour: Add another 60g of water and wait.
- Final Pours: Continue with three pours of 60g each, waiting for the water to draw down between pours.
This 5-pour method ensures even extraction, enhancing the clarity and depth of your brew, while allowing the flavors to fully develop for a perfect cup of filter coffee.
French Press
French Press Brewing Guide
Brewing Instructions:
- Coffee Dose: 30g of freshly ground coffee.
- Water: 450ml of water, heated to around 93°C (200°F).
Brewing Method:
- Grind the Coffee:
Use a coarse grind similar to sea salt. This allows for a slower extraction, which results in a smoother brew. - Preheat the French Press:
Pour hot water into the French Press to warm it up, then discard the water. - Add Coffee:
Place the 30g of ground coffee into the preheated French Press. - Pour the Water:
Slowly add 450ml of water. Stir gently to ensure the grounds are evenly saturated. - Steep:
Place the lid on the French Press, but don’t plunge yet. Let the coffee steep for 4 minutes. - Plunge:
After 4 minutes, press the plunger down slowly and steadily. - Serve:
Immediately pour the brewed coffee into your cup to prevent over-extraction.
Moka Pot
Moka Pot Brewing Guide
Brewing Instructions:
- Coffee Dose: 20g of finely ground coffee (slightly coarser than espresso grind).
- Water: Fill the bottom chamber of the Moka Pot with water, up to the safety valve.
Brewing Method:
- Grind the Coffee:
Use a fine grind, slightly coarser than espresso, for the Moka Pot to avoid over-extraction. - Prepare the Moka Pot:
Fill the bottom chamber with water, just below the safety valve. Insert the filter basket. - Add Coffee:
Fill the filter basket with 20g of ground coffee. Level the surface but do not tamp the coffee down. - Assemble the Moka Pot:
Screw the top and bottom chambers together tightly. - Heat:
Place the Moka Pot on medium heat. As the water heats up, it will create pressure, pushing the water through the coffee grounds into the top chamber. - Watch for the Brew:
When you hear a hissing sound and see coffee filling the top chamber, the brewing process is almost complete. - Remove from Heat:
Once you hear a bubbling sound, remove the Moka Pot from the heat to avoid burning the coffee. - Serve:
Pour the brewed coffee into your cup and enjoy.
Questions & answers
Is the Rwanda Gishamwana good black or with milk?
It's best appreciated black or as filter, though it's versatile. A washed, certified- organic Rwandan single origin (Bourbon variety, 1,500–1,650 MASL) roasted medium-light, it has cooked currant, mild chocolate and caramel notes — sweet and balanced with gentle brightness. Black, the currant and caramel clarity comes through; with milk it still works thanks to the chocolate note, but you'll get the most from it as a pour-over or batch brew. A good choice if you want a cleaner, lightly fruity, organic coffee.
What does the Rwanda Gishamwana taste like?
Cooked currant, mild chocolate and caramel — sweet, balanced and gently fruity. As a washed Bourbon from Gishamwana Island on Lake Kivu, it's clean and refined rather than bold or sharp, with the soft red-fruit character Rwandan coffees are known for. The medium-light roast keeps it bright but approachable. It's also certified organic, which matters to some buyers. Think elegant and balanced rather than punchy.
How should I brew the Rwanda Gishamwana?
Filter and pour-over suit it best: medium grind, ~1:16, 92–94 °C, which brings out the currant and caramel clarity. It also makes a sweet, refined espresso at a slightly gentler extraction (~1:2, 28–32 seconds). As a medium-light roast it's less suited to dark stovetop brewing, but a French press gives a clean, fruit-sweet cup. The product page has the lot-specific dial-in.
