English
Čeština
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.
Related Products
Country: Peru
Region: Jaén, Cajamarca
Farm: Dulce Sueños
Altitude: 1800–1900 MASL
Variety: Mixed
Processing: Decaf – CO₂
Flavor Profile:
The non-profit social enterprise ANDE PERUANOS was founded in 2020 in Jaén with a clear mission – to support farmers, improve their economic stability, and ensure the sustainability of coffee plantations. It brings together families who have been dedicated to coffee cultivation for generations and, through careful processing, delivers high-quality specialty coffee.
This decaffeinated variant is processed using the Sparkling Water Decaf method – a gentle, natural, and organically certified process that preserves the coffee’s flavor and aroma.
Country: Peru
Region: Jaén, Cajamarca
Farm: Jaén
Altitude: 1750 – 2000 MASL
Variety: Catuai, Pache, Caturra
Processing: Washed
Flavor Profile: Milk chocolate with nuts, hibiscus, green apple
Jaén brings together eight farmers from the Cajamarca region of northern Peru, who, thanks to meticulous processing and ideal growing conditions, produce exceptional specialty coffee. This region is also a hub for innovation in transparency and sustainability. With careful processing and a strong focus on quality, their harvest transforms into the coffee we have roasted for you.
Country: Peru
Region: Jaen, Cajamarca
Farm: Jaen blend
Altitude: 1750–2100 m a.s.l.
Variety: Mix
Processing: Washed
Flavor profile: yellow melon, chai latte, orange juice
Three stories. One exceptional coffee.
This blend from three award-winning producers in the Peruvian highlands combines careful harvesting, family tradition, and a desire to explore new approaches.
The Caturra, Geisha, Bourbon, Pache, and Catuai varieties offer gentle sweetness and pleasant acidity.
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
Full creamy body, milk chocolate, and floral aroma. You can find all this in a cup of our espresso blend, Mother Ship.
It will be a pleasure to work with, whether in a café or at home. It serves as an excellent base for your milk-based drinks while also satisfying any fan of pure espresso.
Origin: Uganda
Region: Upper Bukyabo
Processing station: Coffee Gardens
Altitude: 1800–2200 m.a.s.l.
Variety: SL14, SL28, Nyasaland
Processing: Washed
Origin: Colombia
Region: Cafe Agario, Ortega, Tolima
Processing station: Suukula – Asorcafe
Altitude: 1830 m.a.s.l.
Variety: Caturra, Castillo, Colombia
Processing: Washed
Flavor profile: Full creamy body, milk chocolate, and floral aroma.
Country: Ecuador
Region: Saraguro, Loja
Farm: Hacienda La Papaya
Altitude: 1900–2100 MASL
Variety: Typica La Papaya
Processing: natural
Tasting notes: mango lassi, black tea
This specialty coffee from the Ecuadorian farm Hacienda La Papaya, located in the Saraguro area of the Loja province, is processed using the natural method and offers an exceptional flavor experience. The taste combines notes of black tea and mango lassi. We roast it for a filter.
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: 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: Rwanda
Region: Nyamasheke District, Western Province
Farm/producer: Kirambo 123
Altitude: 1,545 m.a.s.l.
Variety: Red Bourbon
Processing: Natural
Taste profile: Yuzu, cherries, milk chocolate, cider
Red Bourbon from the Kirambo farm in Rwanda undergoes natural processing and slow drying on African raised beds. This method enhances its pronounced sweetness and rich fruitiness.
Expect notes of yuzu, cherries, milk chocolate, and cider in the cup. It is full-bodied, juicy, and perfectly balanced.
Country: Kenya
Region: Kirinyaga, Nyeri District
Station: Karani Factory
Altitude: 1800 MASL
Varieties: SL28, SL34, Ruiru 11, Batian
Processing: washed
Tasting notes: blackberry jam, butter cookie, lime, milk chocolate
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: Rwanda
Region: Rulindo district, Northern Province
Altitude: 1776 masl
Variety: Red Bourbon
Processing: washed
Taste profile: pineapple juice, dried physalis, nutmeg
In the heart of Africa, in the northern part of Rwanda, lies the Tumba processing station. The road from Kigali, the capital of Rwanda, to Tumba winds high up into the mountains, revealing a breathtaking landscape of vivid green hills dotted with farms as far as the eye can see. Hundreds of dedicated smallholder farmers bring ripe coffee cherries here for processing. The coffee they’ve harvested for us tastes like spicy pineapple juice.