Variety: Red Bourbon
Process: Washed
Region: Nyamagabe, Southern Province – Rwanda
Altitude: 1700–2100 m above sea level
Tasting notes: blackberry, apple, raisins
Producer information:
This coffee is produced by over 500 small-scale coffee farmers in the Nyamagabe district, a mountainous region in southern Rwanda near the Nyungwe Forest. The farms, generally less than 0.25 hectares in size, combine coffee cultivation with staple food crops and livestock farming, enabling sustainable agricultural practices and the production of natural compost.
The predominant variety is Bourbon Red, prized for its cup quality and excellent adaptation to high-altitude conditions. The cherries are processed at the Gaseke Washing Station, located in the Kizi Rift coffee region. Built in 1983 and modernized in 2016, this station ensures careful processing that highlights the identity of the local terroir.
Coffee production in Nyamagabe has been key to social reconstruction following the genocide, fostering cooperative models and community empowerment projects, including those led by women. Gaseke coffee reflects not only the richness of the region's volcanic environment and cool climate, but also the community's collective commitment to quality, resilience, and equitable development.
Variety: Caturra, Castillo and Colombia
Process: Sugarcane
Region: Caldas
Farm: Several
Altitude: 1600 meters above sea level
Tasting notes: Vanilla, honey and cherry
Producer information:
After numerous tests aimed at improving both the cup profile and the appearance of the bean, the producers of Caldas developed an experimental batch specially designed for the decaffeination process, achieving a cleaner, more balanced and pleasant coffee.
The selection of high-altitude coffees —with higher natural acidity— has been fundamental to offsetting the characteristic sweetness of decaffeinated coffees and preserving their freshness in the cup.
Since 2024, a post-decaffeination mechanical silo drying stage has been incorporated, which stabilizes the bean, prolongs its shelf life and offers a more expressive and aromatic profile.
The Swiss Water process, using pure mountain water, removes caffeine naturally and gently, without the use of chemical solvents. This method guarantees the preservation of aromatic compounds and ensures over 97% caffeine removal, maintaining the essence of the coffee as it originated.
