The coffee story

Name: Ngoma CWS
Location: Rugeregere village, Nyamasheke District, Southern Province
Manager: Claude Munyurwa
Capacity: 250 MT (metric tons) of cherry
Foundation: 2006
Year in which it started working with Baho: 2020
Altitude range of the farms: 1500 to 1850 m
Number of farmers: 1006 smallholders (52% men and 48% women)

This coffee was grown by smallholders at Nyamirundi Island which are taken to Ngoma for processing. Ngoma is one of Emma Rusatira's favourite washing stations. It's where he likes to bring clients because the views are beautiful. Emma is planning to build a house by the lake where he can host guests. Ngoma is located in Rugeregere village. The main economic activities there are mining, coffee farming and fishing as the village is located near Lake Kivu. Rugeregere village is well-known in Nyamasheke District due to the rich variety of minerals. All locals take part in the traditional Umuganda, when Rwandese clean the public roads and support vulnerable people. 

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!

Nyamasheke is an area with many washing stations and the competition for cherry is very high. It has a good combination of soil, which is volcanic, and temperature. The days are hot but, at night, the lake blows cool air on the raised beds, helping to control the drying process. It brings the heat of the coffee down and helps with flavour development. This coffee doesn’t dry quickly. It does so in a slow and uniform way, giving this coffee a strong character. Emma also uses the hills in his favour, putting the raised beds between hills to help drive the air to them. 

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

The farmers pick their ripest cherries and bring them to Ngoma. 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.
RW-67-202103

BH-F161: Nyamirundi Island, Ngoma CWS Lot 3 Fully Washed A1

  • $6.75 USD / kg FOB Conventional (no certification)
Origin
Rwanda
Variety
Red Bourbon
Process type
Fully washed
Altitude range
1500m - 1850m
Harvest period
March, 2021 - June, 2021
Algrano's cupping score (SCA)
86.25 points
Available quantity
50 X 60 kg bags
Minimum order quantity (MOQ)
5 bags
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
  • Green or roasted samples are available
  • Shared shipments unavailable
  • Custom shipments available
  • Doorstep delivery available
    We can 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: Ngoma CWS
Location: Rugeregere village, Nyamasheke District, Southern Province
Manager: Claude Munyurwa
Capacity: 250 MT (metric tons) of cherry
Foundation: 2006
Year in which it started working with Baho: 2020
Altitude range of the farms: 1500 to 1850 m
Number of farmers: 1006 smallholders (52% men and 48% women)

This coffee was grown by smallholders at Nyamirundi Island which are taken to Ngoma for processing. Ngoma is one of Emma Rusatira's favourite washing stations. It's where he likes to bring clients because the views are beautiful. Emma is planning to build a house by the lake where he can host guests. Ngoma is located in Rugeregere village. The main economic activities there are mining, coffee farming and fishing as the village is located near Lake Kivu. Rugeregere village is well-known in Nyamasheke District due to the rich variety of minerals. All locals take part in the traditional Umuganda, when Rwandese clean the public roads and support vulnerable people. 

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!

Nyamasheke is an area with many washing stations and the competition for cherry is very high. It has a good combination of soil, which is volcanic, and temperature. The days are hot but, at night, the lake blows cool air on the raised beds, helping to control the drying process. It brings the heat of the coffee down and helps with flavour development. This coffee doesn’t dry quickly. It does so in a slow and uniform way, giving this coffee a strong character. Emma also uses the hills in his favour, putting the raised beds between hills to help drive the air to them. 

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

The farmers pick their ripest cherries and bring them to Ngoma. 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.
Algrano
Algrano
Cupped: June, 2021
Baho Coffee
Seller (Pending)
Cupped: N/A
SCA Score
Algrano
86.25
Seller (Pending)
86.0
Key flavor notes
Algrano
Prune, Dark chocolate, Dark berries, Dried fruit, Herbal
Seller (Pending)
-
Quality comment
Algrano
Full of dark berries, with dark chocolate finish, medium citric acidity and medium round body. Juicy and sweet.
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.