Past

Bugoyi Anaerobic

Baho Coffee
Arabica

Your coffee is fully insured during transport Learn more

Sign up or Log in to view pricing
  • 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 - 1900m
Harvest period
February, 2022 - June, 2022
Algrano's cupping score (SCA)
87.25 points
Updated May, 2022
ID
RW-65-202202
Download producer's gallery
Pay in your preferred currency
You can choose between USD, CHF, EUR, or GBP.
Pay 10 days after placing the order
No financing costs
Buy now, pay later
Financing costs apply until the coffee is released.

The coffee story

Baho Coffee processes its cherries to bring out the best grade of coffee that will bring out the smiles to every face that graces that region and for all coffee roasters across the world. At Baho Coffee company "We believe that coffee talks" . to ascertain this, try this Lot fresh from this year's harvest and live to share the smiles.

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. It is also located along the shores of Lake Kivu in the south-western province of "1000Hills land". Most notably recognized for its cultural diversity and Tourism promotion spirit among the residents.

"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...