This coffee is grown in the Gatsibo District of Rwanda at an altitude between 1,600 and 1,786 meters. It is a Bourbon variety produced by 170 smallholder farmers and processed at the Murambi washing station using a fully washed method. The coffee is hand-sorted, floated, fermented, and dried on raised beds for 14–21 days. The flavor profile is bright and layered, featuring notes of lemonade, Rainier cherry, and a graham-cracker finish.
Anchorhead was founded in 2013 by Jake Paulson and Mike Steiner, who started roasting in Steiner's garage in Seattle with no prior coffee industry experience. The company originally launched as the city's first bottled cold brew operation before opening its first café in 2016, and it won America's Best Espresso at Coffeefest Portland in 2015. Roasting now takes place at a central facility in Duvall, Washington, supplying four retail coffee bars across the Seattle metro area. Their flagship espresso blend combines 70% natural Ethiopia Guji with 30% washed Brazil, and the Narwhal Blend pairs Guatemalan and Sumatran coffees grown between 1,000 and 2,200 metres elevation. All orders are roasted fresh and hand packed by the team.
