The coffee story

Name: Bugoyi CWS
Location: Buhimba village, Rutsiro district, Western Province
Manager: Munyurwa Claude
Altitude of the washing station: 1550 masl
Altitude of the farms: 1500- 1900 masl
Varieties: Red Bourbon
Processing methods: Washed, Natural, Experimentals
Average precipitation: 1399 mm
Average temperature: 17,4 °C

Bugoyi is one of Emma Rusatira's main CWS. It is located in a village called Buhimba, where the main economic activities are trade, coffee farming and fishing (due to its proximity to Lake Kivu). The village is well known for its proximity to the nationwide famous Nkora market. Local farmers celebrate the Ubusabane, a common celebration with drinking, eating and dancing, and always perform the umuganda, which is the general community cleaning that takes place all over Rwanda.

"At our CWS we have been blessed to witness an interesting tradition developed by farmers and our staff. During the coffee season, they all try their best to save some money which they later combine. They come together as a general community and have a big party. There is dancing, eating, drinking and a coffee Q&A challenge!"

The coffees coming from Bugoyi are consistently amazing. Located on the shore of Lake Kivu, the CWS is blessed with gentle winds to cool the beans and soft sunlight to dry the coffee evenly. We love to bring visitors to Bugoyi as the view on the Lake is absolutely stunning. You can expect clean coffees with a full-body and fruity tasting notes like
raspberry, plums, and black currant.

Emma supports farmers with access to fertilisers and donations of seedlings, helps them to check the condition of their trees and trains them through the Farmer Field Schools with GAP analysis, aimed at understanding agronomic conditions, practices, challenges, and farmer attitudes. Furthermore, he supports the farmers by covering their social insurance and giving them second payments at the end of the crop.
 
Baho developed its own grading system that goes one step beyond the traditional grading in Rwanda. All Baho stations employ their own extended grading system to separate beans into different qualities and sizes. They provide three sizes of beans: A, B and C. Grade A are the largest and of the highest quality. At Baho Coffee stations, grade A is further separated into two grades(A+, A-) and grade B into two separate grades (B+, B-), with C remaining a single grade. This is done for all washed coffee.

“Baho means "stay alive" or  "be strong", "don't give up". It is the kind of thing you say to friends when they tell you of their misfortunes or problems. When they want to give up. You hug them and say "Baho!". You give them comfort. This is what I aim to achieve with my company and the coffees we produce, to give comfort to the ones who drink it and the ones who grow it. It is something that is deeply connected to my personal history as a genocide survivor and to the journey of coffee. Coffee is a crop that goes through many difficulties. It is hit by the weather, by bad management,  then you pick it, heat if with fire…  If you could ask coffee to tell you its journey you’d cry. I believe coffee can, in fact, speak. And for me, it says something like... Baho.”

- Read more

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 plastic barrels 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 in a plastic barrel (unlike Intango which is fermented in clay jars). There are more details to this recipe, but they are a secret that Emma only shares with his partners...
RW-65-202103 Past harvest

BH-N10 Bugoyi CWS 72h Anaerobic Fermentation

  • $10.00 USD / kg FOB Conventional (no certification)
Origin
Rwanda
Variety
Red Bourbon
Process type
Anaerobic fermentation
Altitude range
1500m - 1900m
Harvest period
March, 2021 - June, 2021
Algrano's cupping score (SCA)
87.75 points
There are no shared shipments for this coffee
For large orders, you can request a shipment and we would be happy to organise a custom shipment for you
Samples unavailable
Sold out
  • Samples are unavailable
  • Shared shipments unavailable
  • Custom shipments unavailable
  • Doorstep delivery unavailable
    We are unable to arrange delivery to your roastery
Produced & offered by Baho Coffee
  • Rwanda
  • Washing station
  • 28 sales on Algrano
  • 2 Average orders per roaster
  • 17 Roaster relationships
  • Seller relationships with Roasters in
Trusted by
Pennine Tea and Coffee Ltd
OLD SPIKE ROASTERY

Young, innovative, community-focused & fun!

Hello, my friend. My name is Emma and I manage Baho Coffee, an exporting company with 7 washing stations in Rwanda. I am Rwandese from the Kayonza district and have 15 years of experience in coffee, having worked for foreign companies before founding Baho in 2016. Baho means “stay strong”. It is something we say to comfort people who are struggling. It has a lot to do with my personal journey. I barely survived the year of 1994 and grew up to become a man without my parents whilst supporting my siblings. My philosophy at Baho is that the farmers are the bosses, the foundation of my work. My business relies on their happiness. I want to help change their lives as I changed mine. That is why my aim is to support farmers with education and getting better prices. My 3 pillars are culture, people and coffee. Our culture shapes us. People are the ones who make it happen. Coffee is the bridge. A good cup of coffee can help us understand each other. Come and drink a cup of coffee with me!

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The coffee story

Name: Bugoyi CWS
Location: Buhimba village, Rutsiro district, Western Province
Manager: Munyurwa Claude
Altitude of the washing station: 1550 masl
Altitude of the farms: 1500- 1900 masl
Varieties: Red Bourbon
Processing methods: Washed, Natural, Experimentals
Average precipitation: 1399 mm
Average temperature: 17,4 °C

Bugoyi is one of Emma Rusatira's main CWS. It is located in a village called Buhimba, where the main economic activities are trade, coffee farming and fishing (due to its proximity to Lake Kivu). The village is well known for its proximity to the nationwide famous Nkora market. Local farmers celebrate the Ubusabane, a common celebration with drinking, eating and dancing, and always perform the umuganda, which is the general community cleaning that takes place all over Rwanda.

"At our CWS we have been blessed to witness an interesting tradition developed by farmers and our staff. During the coffee season, they all try their best to save some money which they later combine. They come together as a general community and have a big party. There is dancing, eating, drinking and a coffee Q&A challenge!"

The coffees coming from Bugoyi are consistently amazing. Located on the shore of Lake Kivu, the CWS is blessed with gentle winds to cool the beans and soft sunlight to dry the coffee evenly. We love to bring visitors to Bugoyi as the view on the Lake is absolutely stunning. You can expect clean coffees with a full-body and fruity tasting notes like
raspberry, plums, and black currant.

Emma supports farmers with access to fertilisers and donations of seedlings, helps them to check the condition of their trees and trains them through the Farmer Field Schools with GAP analysis, aimed at understanding agronomic conditions, practices, challenges, and farmer attitudes. Furthermore, he supports the farmers by covering their social insurance and giving them second payments at the end of the crop.
 
Baho developed its own grading system that goes one step beyond the traditional grading in Rwanda. All Baho stations employ their own extended grading system to separate beans into different qualities and sizes. They provide three sizes of beans: A, B and C. Grade A are the largest and of the highest quality. At Baho Coffee stations, grade A is further separated into two grades(A+, A-) and grade B into two separate grades (B+, B-), with C remaining a single grade. This is done for all washed coffee.

“Baho means "stay alive" or  "be strong", "don't give up". It is the kind of thing you say to friends when they tell you of their misfortunes or problems. When they want to give up. You hug them and say "Baho!". You give them comfort. This is what I aim to achieve with my company and the coffees we produce, to give comfort to the ones who drink it and the ones who grow it. It is something that is deeply connected to my personal history as a genocide survivor and to the journey of coffee. Coffee is a crop that goes through many difficulties. It is hit by the weather, by bad management,  then you pick it, heat if with fire…  If you could ask coffee to tell you its journey you’d cry. I believe coffee can, in fact, speak. And for me, it says something like... Baho.”

- Read more

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 plastic barrels 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 in a plastic barrel (unlike Intango which is fermented in clay jars). There are more details to this recipe, but they are a secret that Emma only shares with his partners...
Algrano
Algrano
Cupped: June, 2021
Baho Coffee
Seller (Pending)
Cupped: N/A
SCA Score
Algrano
87.75
Seller (Pending)
88.0
Key flavor notes
Algrano
Strawberry, Melon, Candy-like, Black tea, Red berries, Dark berries
Seller (Pending)
-
Quality comment
Algrano
Refreshing and summery, with notes of yellow melon and forest fruit- very tea like, with lingering finish, bright citric acidity and tea like body.
Seller (Pending)
-
Sensorial radar

FAQ


Shipping
Once the ordering period ends we will consolidate all coffees in a shared container. During transport, your coffee is fully insured. We will keep you informed about the shipment status.

Upon arrival of the coffee at the warehouse, you can choose between 2 delivery modes:

  • Doorstep delivery: We will take care of transport to your roastery. We will provide your coffee fully insured until it is ready for unloading from the truck at your roastery.
  • EXW (ex. warehouse) means that we will provide the coffee ready for pick-up at the terminal of the warehouse. You are responsible for organising transport and insurance from the warehouse to your roastery.

Currently, we can deliver coffee anywhere in Europe, except Hungary. For all European buyers, the coffee will be provided custom cleared in any case. Roasters in Switzerland choosing EXW will be responsible for customs clearance.

Currencies
When calculating price, you can select your preferred currency: USD, CHF, EUR, or GBP.

2 payment methods are accepted on Algrano:

1. Buy now, pay later
Pay your coffee after its delivered in Europe. This option generates an additional fee, displayed in the shopping cart.

3. Pay 10 days after placing the order
We will send you a 10 day invoice straight after you placed your order.