The Alchemist
BestsellerFunkyJuicy
The Alchemist is one of the staples in our line-up and a coffee we source directly from Gasharu Farms in Nyamasheke, Rwanda. An anaerobic natural Red Bourbon that changes quite a bit depending on how you brew it. Espresso pushes the cacao forward; filter opens up the tropical fruit and jammy sweetness. Complex, rich and particularly good with milk.
Origin Rwanda
Region Nyamasheke
Producer / Farm Produced by Gasharu Farms
Harvest 2026
Tasting notes Cacao, Ripe Fruits, Tropical Fruits
Altitude 1700masl
Varietal Red Bourbon
Process Anaerobic Natural
Intervention Level Medium
From Origin to Cup
The Alchemist comes from Gasharu Farms in Nyamasheke, in Rwanda’s western highlands near Lake Kivu. We source this coffee directly from Gasharu, and it has become one of the staples in our line-up. Their Red Bourbon goes through an anaerobic natural process, giving us a rich and layered cup with tropical fruit, ripe sweetness and dark chocolate. Brew it as filter and the fruit comes forward. As espresso, it gets deeper and more cacao-driven.
Origin
Gasharu Farms is in Nyamasheke, in western Rwanda near Lake Kivu, at around 1700 masl. We source The Alchemist directly from Gasharu and have built a long-term relationship around this coffee.
Varietal
Red Bourbon, a variety widely grown in Rwanda. In The Alchemist, we find a particularly rich expression of it, with tropical fruit, jammy sweetness and dark chocolate. The balance shifts depending on the brew, which is part of what keeps this coffee interesting.
Processing
Anaerobic natural. The whole cherries ferment in sealed tanks without oxygen before being dried with the fruit still intact. The result is a fruit-forward but deep profile, with tropical notes alongside the darker cacao character we associate with The Alchemist.
Intervention level
Medium. The anaerobic fermentation adds a controlled stage to the natural process, with time and conditions carefully managed before the whole cherries are dried. It’s more involved than a traditional natural, without the additional inoculations, thermal shocks or multiple fermentation stages we see in some of our high-intervention coffees.
