Experimental Precision: DAK Coffee Roasters – The Alchemist (2025)
Produced by the Gasharu Family in Nyamasheke, Rwanda, the 2025 harvest of The Alchemist is their cleanest and most vibrant yet. This Red Bourbon lot undergoes an Experimental Anaerobic Natural process—fermenting whole cherries in sealed, oxygen-free environments before drying. It represents a technical bridge between wild fruit intensity and clean daily drinkability.
Sensory Profile
A punchy, fruit-bomb profile grounded by a rich, structural chocolate note:
- Primary Notes: Vibrant Tropical Fruits and ripe Mango.
- Finish: Rich Cacao Nibs providing depth and balance.
Technical Specifications
- Origin: Rwanda
- Region: Nyamasheke
- Producer: Gasharu Family (Gasharu Farms)
- Varietal: Red Bourbon
- Altitude: 1750+ MASL
- Process: Experimental Anaerobic Natural