While spending time in Amsterdam, Alison was drawn to the city’s coffee culture. Small places where attention to detail mattered. Where coffee was not rushed, but prepared with care. Where methods like the V60 weren’t just technique, but part of a ritual.

It was there that the idea started to take shape — not just to serve coffee, but to create something more intentional, something that connects origin, craft and experience. Back in Brazil, that idea evolved.

Alison wanted to work closely with producers who care for the land, farms that focus on organic and regenerative practices, where quality is not separated from responsibility.

Gahwa is built on a foundation: that coffee is grown with respect, for both people and nature.

Because coffee is not just something you drink. It’s something you experience.