Clay Pigeon Trading™ is a consciously curated™ specialty coffee roastery and coffee bar located in Cape Town, South Africa.


We are the first (and currently the only) coffee roastery in Africa to offer a 100% traceable and transparent coffee, endorsed by the Transparent Coffee Association and Transparent Trade Coffee. Globally, we are No. 55 in the world to sign The Pledge. We procure and roast only Specialty Q/Grade coffee from the African continent. We have a pro-Africa agenda, trading with African coffee farmers exclusively and directly in an effort to promote ethical and sustainable farming practices, and supporting farmers who profit first. 

Why is traceability and transparency important?


While traceability gives information about the source and/or origin of green coffee, transparency discloses the profits generated along the value chain. This is crucial from both a sustainability and humanitarian perspective. For the most part, coffee producers are living hand to mouth, and do not have the resources to invest in sustainable and profitable farming practices. Transparent value chains challenge current pricing mechanisms and allow consumers to make informed and conscious purchasing decisions. This, in turn, directly impacts producers, helping them invest in more sustainable and profitable farming practices. 




Altitude: 1700 MASL

Preparation: Fully Washed, Dry Fermented  

Variety: Red Bourbon

Location: Nyamulinda Washing Station, Nyamagabe, Rwanda

Owner: Francine & Immaculate

Cup Score: 85,75

Cup Profile: Black Cherry, Apricots, Nutmeg with Almond Aroma: Smooth Chocolate Body 

Roast Profile: Light to Medium

Price We Pay

Immaculate and Francine are paid $2,37 per/kg for their coffee. This relates to 39% of the FOB price, which is $6,10 per/kg.



The climate in Nyamagabe is warm and temperate. In winter, there is much less rainfall in Nyamagabe than in summer. This location is classified as CWB by Köppen and Geiger. The average annual temperature in Nyamagabe is 17.6 °C. Precipitation averages 1279 mm. There is a difference of 195 mm of precipitation between the driest and wettest months. During the year, the average temperatures vary by 1.2 °C. 


Dry Fermentation


Coffee is pulped, then placed into large soaking tanks. No water is added, so the coffee is more exposed to the effects of oxygen and weather conditions. Common dry fermentation periods are 15 hours. The length of time will vary depending on weather and temperature for this process. Once fermented it will then be washed and floating beans further separated before being dried.


The Famers

Nyamulinda was built and established by Immaculate and Francine, friends who are both from the Nyamagabe area, in southern Rwanda. After realizing the potential for coffee in their home village, they decided to grow it themselves and planted over 20,000 coffee trees on their combined farmland. At the time of harvesting, they decided to process the coffee on their own, in order to maintain the quality achieved on their farms. Nyamulinda was born from this dedication to quality production, and the washing station was built in 2016 and began processing their coffee, and also that of their neighboring farmers. With high quality at the core of their ethos, they want to expand Nyamulinda’s capacity, and grow their volume from the 220 tons of cherries processed this year.


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