Ruanda Nyamasheke Natural

Paloma and Marco founded Puchero in 2015 after years of living in London and traveling across multiple continents. They settled in Hornillos de Eresma, a village of 170 inhabitants in the province of Valladolid, and set up their roastery in a farmhouse. Puchero roasts once a week, never more than 50 kilograms per batch, treating each roast as unique to the work farmers have invested in the beans. The operation also produces bean to bar chocolate, roasting cacao in the same space. About half of production is exported to Germany, Czechia, Hungary, Slovakia, the UAE, and elsewhere, making Puchero a rare Spanish roaster with significant international reach. Selected as an official roaster by the international platform TYPICA in 2021, the company has earned recognition as one of Spain's leading specialty roasters. The name refers to a traditional Spanish stew pot, a fitting image for an operation that blends experimentation with deep respect for tradition.