The Alchemist
Juicy
The Alchemist is an anaerobic natural Red Bourbon from Gasharu Farms in Nyamasheke, Rwanda. We source this one direct. The profile sits between tropical fruit and dark chocolate, shifting depending on how you brew it. Espresso pushes the cacao forward; filter opens up the fruit. One of the more complex coffees in the collection.
Flavor Profile Juicy
Origin Rwanda
Region Nyamasheke
Producer / Farm Gasharu Farms
Harvest 2026
Tasting notes Cacao, Ripe Fruits, Tropical Fruits
Altitude 1700masl
Varietal Red Bourbon
Process Anaerobic Natural
FROM ORIGIN TO CUP
The Alchemist comes from Gasharu Farms in Nyamasheke, a district in Rwanda's western highlands close to Lake Kivu. We source this coffee directly from them. The anaerobic natural process pushes the Red Bourbon variety into territory it would not reach with conventional processing: tropical fruit, cacao, and a ripe, almost jammy sweetness. The name fits. The processing transforms what would be a clean, bright Bourbon into something heavier, complex and more layered. It works across both roast profiles and does exceptionally well in milk-based drinks.
Origin
Gasharu Farms is in Nyamasheke, Rwanda at 1700 masl. The western highlands near Lake Kivu provide consistent rainfall and altitude. We buy this lot direct, with no importer in between.
Varietal
Red Bourbon is the backbone of Rwandan specialty coffee. A tall, low-yielding variety known for its sweetness and balanced acidity. With anaerobic natural processing, the clean Bourbon character becomes a canvas for heavier fruit and chocolate notes that the fermentation builds.
Processing
Anaerobic natural: whole cherries ferment in sealed tanks without oxygen. The process concentrates sugars and develops the tropical and cacao notes that define this coffee. The dried cherry stays on the seed longer than conventional naturals.
Intervention level
This is a Medium-intervention coffee. The anaerobic natural process requires precise temperature and timing control. The fermentation environment is fully managed to develop the tropical and cacao character that defines this lot.
