RWANDA – EMMANUEL RUSATIRA

This lot originates from the Muganza washing station, located in the Kizi Rift region, in the Nyamagabe district of Rwanda. Produced with dedication by Emmanuel Rusatira, founder of Baho Coffee, this coffee reflects years of experience in the industry. With 15 years of work in a Rwandan export group, Emmanuel started the Baho Coffee project in 2016 with the aim of creating washing stations across the country to explore and highlight unique profiles. Today, Baho Coffee manages 12 washing stations.

This unique coffee consists of Red Bourbon varieties grown at altitudes between 1,700 and 2,060 meters above sea level, which benefit from the region’s distinctive climate to develop an extraordinary aromatic profile. The processing method follows a natural anaerobic approach called the “Sleeping bag.” After the manual selection of ripe cherries, they undergo an initial sorting to ensure only the highest quality. The cherries are then placed in sealed tanks for anaerobic fermentation, a method that enhances the coffee’s aromatic complexity. Once fermentation is complete, the cherries are moved to raised beds in a covered area, where the drying process takes place slowly. Here, the “Sleeping bag” technique uses specific covers to control the drying process and protect the cherries from environmental variations, promoting gradual maturation that contributes to the coffee’s sweetness and clean flavor profile.

In the cup, you’ll find a complex and enveloping bouquet of aromatic notes. Distinct hints of black cherry, cranberry, strawberry, and ripe fruit come through, with a delicate touch of apple. The natural sweetness of this coffee is balanced by a lively acidity, creating a harmonious and full profile. The rich body delivers an intense persistence, perfect for those seeking a layered and bold cup.