Managed by Emmanuel Tuyizere, Gisheke produces around 350 metric tons of coffee every year and around 40% of that coffee is from the Mushungwe Island and its two little sister islands in Lake Kivu.

Our current coffee from Gisheke - the Anoxic Natural is one of the new innovative processing methods that the Muraho team has pioneered. Cherries are placed into a deep cleaned fermentation tank and then covered with a sheet that is submerged by cool water.The seal created by the water pressing onto the sheeting creates a vacuum effect on the coffee below, creating an anoxic (oxygen devoid) environment for fermentation to begin, which lasts for 48 hours. This method allows for the heat build up from the fermentation to be transferred to the water above which then evaporates away aiding the environment for a stable fermentation temperature. Once fermentation is complete the water is drained away, sheeting removed and the now fermented cherries are rinsed to remove any residual liquid before being turned out on the raised African drying beds. Once on these beds they are turned by hand every 30min to ensure optimal drying and airflow!