This coffee is sourced from the Kivubelt farm in the Nyamasheke region of Rwanda, grown at an altitude between 1700 and 1900 meters. It is a Red Bourbon variety that is hand-picked during the harvest months of April and May. The coffee undergoes a washed processing method and is sun-dried on African beds. It is classified as a specialty coffee and is roasted to a dark level, making it suitable for espresso, lungo, Bialetti, and cappuccino preparations.
El Imposible Roasters is a specialty micro-roastery in Horw, in the Lucerne region of Switzerland, founded in spring 2015. Its whole approach is built around direct sourcing: it brings green coffee straight to Switzerland instead of buying through the commodity market, which keeps more of the money with the growers and lets it trace every coffee back to the farm. The current lineup comes from El Salvador, Uganda, Mexico, and Rwanda, with long-term, transparent relationships with the producers as the stated priority. They roast gently on a drum roaster in the Horw micro-roastery, so the coffee is fresh and made close to the people drinking it.
