This anaerobic natural coffee comes from the Nyamasheke region in West Rwanda, produced by Bagaragaza Deo who has managed Butare since 2006. The coffee is Bourbon variety grown at 1,600 MASL and processed using carbonic maceration, an anaerobic technique where whole cherries are sealed in an oxygen-free environment before drying. This method allows sugars and acids to develop slowly and evenly, amplifying clarity, structure, and intensity in the cup. The result is a coffee with heightened sweetness, layered fruit character, and a clean, deliberate finish. Bagaragaza earned a Cup of Excellence win in 2015.
Felix Roasting Co. was founded in 2018 by Matt Moinian in New York City, opening its first location at 450 Park Avenue South with interiors designed by Ken Fulk. The roastery has since expanded to multiple locations including spots in SoHo, Midtown Manhattan, and Aspen. The menu features single origin coffees from Ethiopia and signature espresso blends, with a roasting philosophy built around elevated, carefully crafted drinks.
