the traditional welcome dance in Rwanda...
origin
country
Rwanda
producer
Emmanuel Rusatira
region
Nyaruguru-, Gakenke-, Rutsiro- & Gatsibo- Distrikt
farm
Fugi-, Muzo-, Humure- & Bugoyi-washing station
variety
Red Bourbon
processing method
washed
height
1600 - 1900 m.a.s.l.
taste
Grapefruit, orange, nougat, black tea
roast level
light roast
SCAE points
85 / 100
additional infos
quality
Grade A1
bean size
15+
harvest time
April June
harvest method
Picking by hand
soil
Sandy loam soil
watering
natural rainfall
Lot-No.
P10308
History Rwanda Baho Blend
The close coupling of quality orientation and sustainability is rooted in the daily work and in the business model of the Baho Coffee Company. This largely corresponds to our understanding of sustainability in the coffee industry. The family business operates four washing stations in High Potential Quality Areas in Rwanda. Local coffee farmers deliver their cherries to the various washing stations of the Baho Coffee Company and achieve significantly higher yields for the quality bonus compared to other washing stations. This allows families to afford their children’s education, make quality investments in their farms and save money for the ever-uncertain future. This fair remuneration of quality up to the farm families enables us to offer a full-bodied, sweet and juicy filter coffee with orange notes.
In line with this corporate culture, €1.25 is currently being invested in a quality enhancement project for every kilo: A drying system is required in the Fungi Washing Station to ensure a slow drying process that is protected from wind and weather. This leads to a significant improvement in the quality of the green coffee, with the number of defects and bad beans being reduced.
Projects like this are symbolic of Baho Coffee Company’s sustainable way of working. Visit her Instagram page and see her work for yourself: BahoCoffee