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RWANDA – GITWE
€ 16.81 – € 100.89
Country: Rwanda
Region: Nyamasheke, Western Province
Washing Station: Gitwe
Altitude: 1,760 masl
Variety: Red Bourbon
Process: Washed
Flavour Notes: oolong, pomelo, linden blossom, pear
On the slopes of Rwanda’s Nyamasheke region lies the Gitwe station. It is a place where coffee is not just a crop – it is a shared effort, pride, and tradition. More than 90% of the team here are women. Every cherry goes through careful sorting, fermentation, and drying on African beds to highlight its clarity and complexity. At Father’s, we treat this coffee with the same care and respect.
PRODUCER
The Gitwe station, located in the Nyamasheke district, lies in a high-altitude area with rich volcanic soil near Lake Kivu. This unique environment creates ideal conditions for growing specialty coffee, considered among the best in all of Rwanda.
The Gitwe station is made up mostly of women, who represent 90% of the team. Only specialty coffee is processed here. RTC operates 15 collection points that make it easier to transport cherries, especially for elderly farmers in the area.
PROCESSING
At the Gitwe station, fresh cherries are first hand-sorted and then depulped. They are then fermented in tanks for 8 to 12 hours, a process that ensures clarity and complexity of flavor. After fermentation, the beans are washed and dried on raised beds for 10 to 15 days, being turned regularly to ensure even drying.
VARIETY
Red Bourbon, a variety with a rich history dating back to Bourbon Island (present-day Réunion), is prized for its exceptional cup quality. Its cherries have a deep red color and are known for their delicate and refined flavor notes.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
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Region: Agaro, Jimma, Western Ethiopia
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Altitude: 2000–2100 m a.s.l.
Variety: 74110, 74112
Processing: Washed
Flavour Notes: elderflower, black tea, pomelo
Preparation: suitable for making espresso-based coffees, including in-home coffee machines
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Beshasha is back! This washed Ethiopian lot from the Jimma region won us over in past seasons with its clarity, fruitiness, and gentle sweetness. Grown by Mustefa Abakeno and processed at his own Beshasha station, this coffee reflects years of dedication to quality, care for the land and people, and close collaboration with Falcon Coffee.
Don’t know which filter coffee to choose? ☕
Maybe the sample box containing 5x60g of coffee can help you. Its contents are continuously updated according to the coffees currently available.
You can order the sample box for your home, invite your friends, and organize cupping. This can help you find out what coffee you like best and make ordering easier in the future. Or you can get it as a gift, wrapped in our coffee-world illustration bag.
You’ll soon learn how to make cupping at home on our blog.
Currently, our Sample Box consists of:
Peru – Jaén
Keňa – Gachatha
Etiopie – Chelbesa
Etiopie – Kabira
Rwanda – Tumba
Country: Colombia
Region: Anserma
Farm: La Palmera
Producer: Ignacio Rodriguez
Altitude: 1700–1850 m.a.s.l.
Variety: Geisha
Processing: washed
Tasting notes: blackberries, black tea, chamomile
This coffee from Colombia’s Anserma region brings together the elegance of the Geisha variety and the hands-on care of a producer who truly understands his craft. It comes from La Palmera, a farm where every step, from cherry selection to drying, is carried out with close attention. The result is a coffee worth slowing down for.
Country: Peru
Region: San Pedro, Tabaconas
Farm: San Pedro
Altitude: 1,700–1,900 MASL
Variety: Caturra
Processing: Washed
Flavor Profile: Hazelnut, Plums, Rosehip Tea
The Caturra from the San Pedro farm in Peru brings together two small-scale farmers, Carmela Mondragón Salazar and Juan Manchay Santos, who cultivate this variety on their 1.5-hectare farms in the Tabaconas region. This area has immense potential for growing specialty coffee, thanks to its ideal conditions, the farmers’ meticulous work, and their dedication to continuously improving production quality. This Caturra is characterized by delicate notes of hazelnut, plums, and rosehip tea.
Country: Ethiopia
Region: Agaro, Jimma, Western Ethiopia
Washing Station: Beshasha
Producer: Mustefa Abakeno + local smallholders
Altitude: 2000–2100 m a.s.l.
Variety: 74110, 74112
Processing: Washed
Flavour Notes: elderflower, black tea, pomelo
Brew Method: Suitable for all filter brew methods (V60, Aeropress, Chemex, French press…)
Type: Roasted whole bean coffee
Beshasha is back! This washed Ethiopian lot from the Jimma region won us over in past seasons with its clarity, fruitiness, and gentle sweetness. Grown by Mustefa Abakeno and processed at his own Beshasha station, this coffee reflects years of dedication to quality, care for the land and people, and close collaboration with Falcon Coffee.
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Region: Gedeb
Washing Station: Lalesa
Producer: Smallholder farmers in collaboration with Ephtah Specialty Coffee
Altitude: 2,150–2,200 m a.s.l.
Variety: Heirloom
Processing: Black honey
Tasting notes: Peach, linden blossom, bergamot
Brew method: Suitable for all filter brewing methods (V60, AeroPress, Chemex, French press…)
Type: Roasted whole bean coffee
We love Lalesa, you’ll find it in our coffee capsules, classic bags, and now in a limited edition black honey process.
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This version of Lalesa is black honey processed, a method that enhances sweetness and texture, creating a complex and elegant profile full of floral and citrus notes.
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Region: Rulindo District, Northern Province
Station: Tumba
Producer: Venuste
Altitude: 1776 m.a.s.l.
Variety: Red Bourbon
Processing: natural
Tasting notes: Pineapple, milk chocolate, gingerbread
This Rwandan coffee won us over all over again
Tumba is back. This Red Bourbon from the Rulindo region caught our attention with its clarity, sweetness, and fruit-forward character. A naturally processed Rwandan coffee with this level of balance is rare, and that’s exactly why we’ve brought Tumba back into our lineup. Sourced from a small station near the village of Mukoto, Tumba brings together meticulous processing and a strong sense of community — a combination we truly value
Country: Rwanda
Region: Rulindo District, Northern Province
Station: Tumba
Producer: Venuste
Altitude: 1776 m.a.s.l.
Variety: Red Bourbon
Processing: natural
Tasting notes: Pineapple, milk chocolate, gingerbread
This Rwandan coffee won us over all over again
Tumba is back. This Red Bourbon from the Rulindo region caught our attention with its clarity, sweetness, and fruit-forward character. A naturally processed Rwandan coffee with this level of balance is rare, and that’s exactly why we’ve brought Tumba back into our lineup. Sourced from a small station near the village of Mukoto, Tumba brings together meticulous processing and a strong sense of community — a combination we truly value
Country: Kenya
Region: Nyeri, Karatina Town
Station: Gachatha
Altitude: 1600–1900 m.a.s.l.
Varieties: SL28, SL34, Ruiru 11, Batian
Processing: washed
Cup profile: red currant, vanilla icecream, cardamon
Kenya, from the fertile heart of Nyeri
The Gachatha station is located in the Karatina area of Nyeri County, one of the most renowned coffee-growing regions in Kenya. It sits between Mount Kenya and the Aberdare Range, at elevations reaching up to 1900 meters above sea level. This location offers ideal conditions for coffee cultivation – rich red volcanic soils, reliable rainfall, and a mild climate.
Country: Peru
Region: San Pedro, Tabaconas
Farm: San Pedro
Altitude: 1,700–1,900 MASL
Variety: Caturra
Processing: Washed
Flavor Profile: Hazelnut, Plums, Rosehip Tea
The Caturra from the San Pedro farm in Peru brings together two small-scale farmers, Carmela Mondragón Salazar and Juan Manchay Santos, who cultivate this variety on their 1.5-hectare farms in the Tabaconas region. This area has immense potential for growing specialty coffee, thanks to its ideal conditions, the farmers’ meticulous work, and their dedication to continuously improving production quality. This Caturra is characterized by delicate notes of hazelnut, plums, and rosehip tea.
Country: Ethiopia
Region: Agaro, Jimma, Western Ethiopia
Station: Kabira
Producer: Mustefa Abakeno
Altitude: 2000–2100 m.a.s.l.
Variety: 74110, 74112
Processing: natural
Tasting notes: blackberries, red apple, cream ice cream
Kabira is proof that even in a fast-changing world, specialty coffee can stay true to its origins. This coffee comes from the Agaro region in Western Ethiopia, where Mustefa Abakeno not only cultivates but also processes coffee at his own and shared stations – including the one named Kabira. It combines a traditional approach with a modern eye for detail, both in drying and in community work.
Country: Brazil
Region: Carmo De Cachoeira, Sul De Minas
Processing station: Cocatrel Direct micro mill
Altitude: 900-1100 m above sea level
Variety: mix of varieties
Processing: natural
Taste profile: hazelnut butter, cherries, chocolate, and sweet tobacco
Our CAFEINA is a daily guarantee of stable espresso with low acidity. With our composition and roasting, we try to always taste sweet, with notes of hazelnut butter, cherries, chocolate, and sweet tobacco
You will prepare a pleasant cup of coffee from it, which everyone will enjoy. It is suitable for cafes looking for simpler espresso and for easy preparation at home or work. We also recommend it for your automatic espresso machines.
We are currently roasting coffee from producers of the Caixa de Fruta region.