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GITOKI CWS - ANAEROBIC AMAHORO

Baho Coffee
Arabica
Available to release in Within 1 week
Coffee stored in Bremen, Germany
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Baho Coffee
  • 79 sales on Algrano
  • 3 Avg. orders per roaster
  • 36 Roaster relationships
Origin
Rwanda
Producer
BAHO Coffee Company
Variety
Red Bourbon
Process type
Anaerobic fermentation
Altitude range
1500m - 2100m
Harvest period
April, 2022 - July, 2022
Algrano's cupping score (SCA)
86.5 points
Updated April, 2023
Warehouse
B. Vollers - Bremen (D)
Since January, 2023
ID
RW-111-202204-e280365729
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Financing costs apply until the coffee is released.

The coffee story

GITOKI CWS
DISTRICT: Gatsibo
Sector: GITOKI
Altitude: 1550 - 1800m Absl
Farmers: 1400
Yield (MT): 1200 
Varieties: Red Bourbon
Processing methods: Washed, Natural, Experimentals
Average precipitation: 1399 mm
Average temperature: 17,4 °C
Agriculture is the main activity practiced in that area and coffee takes a big percentage of the crops cultivated. Baho coffee company processes its cherries using the natural process to bring out the best grade of coffee that will bring out the smiles to every face that graces that region. We use a blend of skilled professional coffee experts led by Emmanuel Rusatira, an experienced coffee certified master, along with the uniquely crafted processes to produce this up for all coffee roasters across the world.

At Baho Coffee company "We believe that coffee talks". To ascertain this, try this Lot fresh from the crop 2022 harvest and live to share the smiles.

The process

Baho's experimental processing methods are the most intense, delicate and interesting. They are done carefully stage-by-stage with maximum precision. Stage 1 is done at the farm level where harvesting is done using selective picking to ensure only the highest quality cherries are selected. At the station level, the cherries undergo an intense and rigorous step-by-step processing starting with strict sorting at the sorting beds, followed by floating and then taken to clean clay jars for fermenting. The fermentation is controlled and monitored (follow up on duration & temperature) and the drying is done under shade to prolong the drying period. It can take up to 40 days! This specific lot was fermented for 72 hours. There are more details to this recipe, but they are a secret that Emma only shares with his partners...