Rwanda Gatare

This area has ideal soil for growing coffee and the Gatare Washing Station is one of the oldest and largest in Rwanda.

The Garate Station was one of the first to produce the natural and honey process relative to the washing of the beans. The Natural drying process uses no water and the beans are dried in the fruit. The Honey process uses a little water with the skin removed but the mucilage/pulp remains. Both processes tend to result in a more fruity coffee taste. The flavor profile of this coffee tends to be chocolatey with some citrus and apricot notes.

Shade: Light/Medium Roast
Packaging: 12 oz.
Notes: Almond, Fig, Jasmine
Process: Pulp Natural

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You'll love our single origin coffees. We've meticulously combed batch after batch to ensure that each roast hits every note and delivers a robust flavor you won't soon forget. It's a challenging and tedious process, but well worth it.

Locally Roasted in

Upstate New York

Our specialty coffees are all roasted in small batches with an acute attention to detail our customers deserve.

The Highest In

Quality & Standards

MacKenzie & Taylor have been trained by their father Chris Nachtrieb Jr. and Master Roaster, Jimmy Topaltzas, who have a combined 60 years experience in the coffee industry.