This coffee is a Red Bourbon variety from Rwanda, grown at 1,800 meters altitude and produced by Balthazar Ndikubwimana. It undergoes a 72-hour anaerobic natural processing method. The 2025 harvest delivers flavor notes of raspberry and elderflower syrup, with delicate and well-integrated acidity balanced by sugarcane sweetness and finishing with nutmeg and chocolate. The coffee is processed at the Rugali washing station in the Nyamasheke region, which is known for helping small coffee farmers improve quality and production through better agricultural practices and organic composting programs.
Carlos Mario Valderrama Rendon, a Colombian with a background in cybersecurity, formally registered Coffee Hackers in Barcelona in October 2021. The operation runs two spaces, in Sant Gervasi and Poblenou, with small batch roasting happening daily on site. Carlos sources directly from farmers with no intermediaries, roasting single origin coffees in omni profiles suited to both espresso and filter. Packaging uses kraft paper bags hand stamped with organic ink. Equipment includes La Marzocco espresso machines and Victoria Arduino and Eureka Atom grinders. Coffee Hackers also runs workshops covering espresso and latte art, filter preparations, and sensory cupping, alongside a subscription service for regular deliveries.
