Presenting four exquisite coffees from across East Africa to sip and savour this festive season. Enjoy these bright, vibrant fruit-driven coffees one by one or side by side.

Comprised of 4 x 100g bags, this seasonally appropriate filter coffee set brings together lots from Ethiopia, Kenya and Rwanda to enjoy during the colder, darker months. Long-time Workshop drinkers will no doubt recognise some of the producers and washing stations responsible, some of whom we've been working with for over a decade.

Gitesi, Karongi, Western Province, Rwanda
Grown by smallholders in the surrounding area, as well as on Aime Gahizis’ own farm, between 1,750 and 2,000 metres. Bourbon variety coffee cherries are floated, eco-pulped and dry fermented before being fully washed, soaked and dried on raised beds. 2023 marks 11 years  roasting coffee from Aime at Gitesi washing station.

Mahembe, Nyamasheke, Western Province, Rwanda
Grown by smallholders in the surrounding area, as well as on Justin Musabyimana’s own farm, between 1,800 and 2,100 metres. Bourbon variety coffee cherries are floated, traditionally depulped and wet fermented for 12 hours before being fully washed, soaked and dried on raised beds. It's our 9th year roasting coffee from Justin at Mahembe washing station.

Nano Challa, Genji Challa, Agaro, Oromia, Ethiopia
Grown by 600 smallholder farmers between 1,900 and 2,200 metres. JARC identified varieties of 74100 & 74112 are pre-sorted, eco-pulped & wet fermented up to 10hrs before being fully washed and dried on raised beds. It's our 4th year working with Nano Challa wet mill. 

Gakuyu-ini PB, Kirinyaga, Kenya
Grown by members of the Thirikwa FCS between 1,570 and 1,650 metres. SL28 & SL34 varieties, as well as some Batian, are traditionally depulped, dry fermented for 18 to 24hrs and undergo multiple washing stages before being soaked and dried on raised beds. This is our first year working with the Thirikwa FCS.