This coffee is sourced from the Gitwe wash station in the Nyamasheke district of Rwanda. Grown at altitudes between 1800 and 2000 meters in rich, volcanic soil, this Bourbon variety coffee is processed using the natural method. It offers a complex flavor profile featuring notes of boysenberry, dried apricot, brown sugar, orange, and clove. The coffee is produced by approximately 800 smallholder farmers in a lush, mountainous region near Lake Kivu and the Nyungwe Forest.
Origin
Nyamasheke (Rwanda)
Flavor Notes
Brown Sugar, Orange, Clove, Dried Apricot, Boysenberry
Cal Verga founded Duck Rabbit Coffee in 2016 in Cleveland, Ohio, drawing the name from the famous optical illusion used by philosopher Ludwig Wittgenstein to illustrate how perception shapes experience. All roasting runs through an early 1980s Probat G 12, and Verga sources his green coffee through Coffee Shrub, focusing on rare, ethically sourced beans from small farms in Kenya, Rwanda, Burundi, Ethiopia, and Sumatra. The approach leans light, aiming to highlight nuanced flavors and terroir rather than roast character. A grab and go cafe on Lorain Avenue operates Thursday through Sunday alongside the roastery on Lakeside Avenue, and a subscription service keeps regulars stocked with a rotating selection.
