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Cotecaga

Cotecaga

Sourced from C. Dorman, one of East Africa's oldest coffee trading houses, established in 1950: gooseberry and sugar cane.

An exclusive coffee brought to you from the teams at Haze and Obadiah, sourced through POMA coffee in Copenhagen.

£17.00
£17.00
Sale Sold out
Volume

Character

We taste gooseberry and sugar cane.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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A Collaboration With Haze.

An exclusive coffee brought to you from the teams at Haze and Obadiah, sourced through POMA coffee in Copenhagen.

Founded in Nairobi in 1950 by Charles and Ellen Dorman, C. Dorman is one of East Africa's oldest coffee trading houses, with operations in Kenya, Tanzania, and Rwanda. Since 2015, it has been part of ECOM, the global commodities merchant active across the coffee supply chain.

C. Dorman sources coffee from a broad network of Rwandan producers and co-operatives. This coffee was sourced through POMA Coffee's partnership with C. Dorman.

The Producer

Together, POMA and C. Dorman are expanding agronomy support across Dorman's producer network.

POMA trains Dorman's buyers and Coffee Management Services field teams in climate-resilient cultivation, covering soil health, plant nutrition, canopy management, irrigation, and varietal selection.

Dorman's field teams then pass this knowledge on to the co-operatives and smallholder producers they work with, helping improve coffee quality, farm resilience, and long-term sustainability.

  • Production Data

    Produced by C. Dormans, Smallholders
    Region - Nyamasheke District
    Grown at 1900 masl
    Varietal - Red Bourbon
    Harvest - April 2026
    Process - Washed

  • Washed

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Fermentation is brief and helps to remove any remaining material from the pulping process as well as adding complexity to the coffee.

    The coffee is then washed and sun-dried, mechanically dried, or a combination of the two until the desired moisture level is reached.

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