Rwanda - Natural - Anaerobic Fermentation

This Natural anaerobic fermented coffee of the Bourbon varietal, comes from farms nearby Humure washing station in Gatsibo district in the Rwandan Eastern province, at an altitude between 1550 and 1835 meters above sea level. After selective handpicking, the cherries are closed in dry, airtight tanks where they ferment for 120 hours before the drying process begin. 

The complexity of the experimental process is traceable in the cup. Expect notes of cherry, strawberry and macadamia nuts. Very sweet and syrupy cup of coffee.

About the producer

Baho Coffee owns and runs 10 washing stations across Rwanda, located in different coffee-growing regions with different quality potentials, and two others in Burundi. The company, which sells small-holder farmers’ coffee to clients around the world, has more than 100,000 members, including producers. It also partners with farmers in the Democratic Republic of the Congo to help them to understand and implement the best practices of coffee processing methods.

Founder Rusatira Emmanuel studied agricultural engineering, rural development and agribusiness studies in university. Upon graduation, he spent 12 years working at a multinational coffee exporter in Rwanda that has operations across the globe. He established Baho in 2017, driven by the passion to empower small-scale farmers in Rwanda who are marginalized despite producing delicious coffee.

Read the beautiful story about Emmanuel and Baho coffee here