This specialty-grade coffee is a Red Bourbon variety from the Nyamasheke region in Rwanda, grown at an altitude of 1650-1800 meters. Processed using a dry anaerobic fermentation method, the beans are fermented for 72 hours in airtight barrels. This process results in a vibrant, juicy, and sweet flavor profile with notes of plum, pear, peach, and apricot, complemented by a tea-like body and a slightly bitter black tea finish.
Coffeein started in 2011 as a Hungarian online coffee shop. By 2015, Coffeein had its own roastery in Ipolyság (Šahy, Slovakia, just across the Hungarian border), and the business shifted entirely toward specialty-grade single origins and blends. Today, around forty different specialty coffees pass through their workshop each year, sourced from small producers across major growing regions. Many of those relationships are direct trade. The team visits farms and knows the people behind the coffee, which feeds back into how they approach roasting. Every bag carries full traceability: origin, farm, processing method, and harvest details.
