Muganza Anaerobic Washed - Nyamagabe
- Roasts on: Sep-5, 2025
- Ships on: Sep-8, 2025
Summary and Tasting notes
A rare Rwandan microlot featuring an innovative Ice Drip Anaerobic Washed process, delivering a complex 100% Red Bourbon coffee with vibrant blood orange, rhubarb, and dark chocolate notes.
About the Coffee
Origin
Nestled in Rwanda's high-altitude Nyamagabe region, this coffee benefits from an exceptional terroir characterized by fertile farmland and a cool, consistent climate. The region's elevated terrain between 1700-1900 meters creates ideal growing conditions, allowing coffee cherries to develop slowly and accumulate complex flavor compounds.
Loading Map...
Producer
Founded by Emmanuel Rusatira, Baho Coffee represents a transformative approach to Rwandan coffee production. Operating 10 washing stations, the company focuses on empowering smallholder farmers through fair pricing, quality-driven processing, and community development initiatives like distributing coffee seedlings to local farmers.
Process
This microlot preparation begins with carefully selected cherries that are sorted by ripeness to ensure only the finest fruit proceeds. The cherries then undergo an initial anaerobic fermentation phase while still intact, developing complex flavor compounds in the absence of oxygen. Following pulping to remove the outer fruit, the beans experience a unique aerobic fermentation stage where they rest beneath a protective blanket of coffee cherry husks, with ice strategically placed on top to control temperature and extend the fermentation period. After thorough washing to remove any remaining mucilage, the beans are spread for outdoor drying, allowing natural air circulation and sunlight to complete the process and lock in the distinctive flavors developed through this meticulous dual-fermentation method.
Tasting Notes
Blood orange, rhubarb, and dark chocolate define this coffee's elegant profile. Expect a balanced acidity complemented by a creamy body and honey-like sweetness.
Minimum resting period: 10 days for espresso roast, 8 days for filter roast
