We have been cupping several lots from the new crop arriving from Rwanda, and this particular one impresses us the most. It offers a balanced and sweet cup, not process-driven, with a creamy body and complex acidity. Additionally, it proves to be very enjoyable both as a filter and as an espresso.

Founded by Emmanuel Rusatira and his family, Baho Coffee emerged from nearly two decades of experience in the Rwandan coffee industry. After years of dedicated work in various washing stations, Emmanuel established Baho Coffee with a singular focus: to elevate quality standards and enhance supply chain efficiencies while offering fair prices to thousands of small coffee farmers across Rwanda.

In Rwanda, coffee production mirrors the approach taken in many other African countries. Due to the small average farm sizes, farmers deliver their cherries to centralized washing processing stations rather than investing in costly wet and dry mills.

Baho Coffee operates 12 washing stations across Rwanda, meticulously processing cherries to uphold product excellence. The name 'Baho' encapsulates a profound sentiment, meaning 'to have life, to be strong, and to overcome adversities.' Emmanuel resonates with this expression, reflecting on his journey from adversity to success as a dedicated businessman collaborating with coffee growers to foster empowerment and continual improvement.

Collaborating with diverse groups of small producers, Baho Coffee ensures fair compensation by offering prices well above the national mandate for cherry deliveries. The company then assumes the responsibility of processing these cherries into parchment for export.

Emmanuel stands among a select few Rwandese individuals leading coffee export businesses, ensuring that profits circulate within the country to benefit those who contribute to the local coffee sector. Unlike multinational corporations, Emmanuel's commitment extends deep into the future of Rwanda. Over the past year, Baho Coffee has distributed millions of coffee seedlings to smallholders in underserved regions, potentially boosting the country's overall coffee production by up to 10%.

Situated in the scenic Nyamagabe District, specifically within the Kibirizi Sector, lies the Muganza Coffee Washing Station (CWS). Nestled in Bugarura Cell, this station serves as a vital hub for the local coffee industry. Its strategic placement at the heart of Kasebuturanyi village ensures close proximity to the flourishing coffee farms scattered across the area. The fertile terrain of Nyamagabe District provides an optimal environment for nurturing high-quality coffee beans.

At Muganza CWS, the precise process of washing and processing coffee cherries unfolds, contributing to the creation of exceptional coffee beans that embody the unique terroir of the region. This locale not only bolsters the local coffee economy but also underscores the significance of geography and climate in cultivating premium coffee.

Like most of the coffee that is grown in Rwanda, this lot is 100% Red Bourbon.

The beans undergo a weight-based grading process, followed by fermentation lasting approximately 12 to 18 hours, after which they are regraded. Following this, they are laid out on African beds and exposed to sunlight during the day and covered at night for around two weeks, adjusting the duration as per weather conditions, until their moisture content reaches about 11%.

In the cup: It definitively is a fruity cup! Cranberry, cocoa, pink grapefruit, honey and subtle floral notes.  This coffee stands out for its balanced acidity, creamy body and honey sweetness.

Minimum resting period: 10 days from the roast date for espresso roast, 5 days for filter roast.