Past

FW1 Baho Ubumwe (Unity) FW Gr A1

Baho Coffee
Arabica
Floral
Green tea
Toffee

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  • 79 sales on Algrano
  • 3 Avg. orders per roaster
  • 36 Roaster relationships
Origin
Rwanda
Producer
BAHO Coffee Company
Variety
Bourbon
Process type
Fully washed
Altitude range
1550m - 1850m
Harvest period
February, 2021 - June, 2021
Seller's cupping score (SCA)
84.0 points
ID
RW-15-202102
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The coffee story

We work with 1150 smallholders and have a solid relationship with them


Location: Nyaruguru district, Southern Province
Altitude range of farms: 1550 m to 1850 m
Altitude of the washing station: 1550 m
Varieties: Red Bourbon
Average yearly rainfall: 1377 mm
Average temperature: 17,9 °C
Cup profile: Toffee, floral, chocolate, green tea, stone fruit, a touch of herbal. Medium citric acidity and medium body

Sunset at the washing station. The coffee is all covered for the night time


The land of a thousand hills
Rwanda is known as the "Land of a Thousand Hills" and this coffee comes from a single hill in the region. I name if Ubumwe, which means Unity to represent the unity of Rwandan people after the genocide. Everyone came together to rebuild the country after the conflict. I also like to separate coffee lots by hill because the different microclimates always yield different cup profiles. I also do this to increase the traceability of each lot, to make it easier for me to identify problems and to encourage healthy competition among farmers. If the ones from one hill know that the ones from another hill received better second payments because of the quality of the cherries then they will put extra care into picking the following season. 

The increased traceability has yet another benefit. Sometimes roasters want to support the communities behind the coffee they bought. Knowing exactly where it comes from helps me direct them towards the projects that will help that community. They can also meet the community when they visit and see the hill where the coffee was grown.

The process

Fully washed. The farmers pick their ripest cherries and bring them to the washing station. They are sorted (removing the green and overripe ones alongside any foreign matter) and floated in water tanks so that we can remove the floaters (of less density and therefore quality). The selected cherries are taken to a cherry hopper before pulping with a McKinnon machine using fresh or recycled water. The beans then undergo a dry fermentation stage for 8 to 10 hours. There is a partial washing and removal of mucilage and then another fermentation in water for 8 to 10 hours. The beans are then rinsed in water channels and taken to a pre-drying shed where we start a gentle drying process whilst the wet parchment is sorted. We finish the drying process on African raised beds with constant turning and sorting to remove defects. There is a final sorting stage after dry milling to prepare the coffee to export.