Rwanda coffee from Rwamagana district, Gahengeri

This is another coffee in the Sochaccy.co coffee shop coming from Rwanda's Baho coffee plantations. When choosing new coffees for the Sochaccy coffee roastery, we always try to look at coffee plantations from which we have already imported something in the past. Comparing what was with what is now is a great way to see how coffee from such places has evolved and improved. This is no different with the coffee from Rwanda, grown by Baho Coffee.

Baho Coffee was founded by Emmanuel Rosarit in early 2000. The company's name is no coincidence; Baho is a word of comforting support reserved for friends and family going through a difficult time.

Rosarita, with many years of experience in specialty coffee growing, has shaped his company around the principle that "through coffee, people of different cultures become one community". This approach is particularly important because it unites the true cultural mosaic of this African country, eliminating conflict. Focusing on the quality of the crops of people from different cultural backgrounds also allows for inspiration from local traditions and cultures, resulting in a constant search for new ways to process coffee. One example of this drawing on tradition is the use of Intando, which is Kinyarwanda for coffee processing; a special clay vessel originally used to make beer from bananas - now using it to remove the skin from the coffee berries.

Baho Coffee has several coffee processing points to which farmers go with their harvests. The plantations where the coffee comes from are small family farms growing Arabica Red Bourbon coffee. The fields are located in the Rwamagana district, at an altitude of 1,500 to 1,960 meters above sea level. The coffee was harvested between March and July. After harvesting, the coffee berries were subjected to a fully washed treatment where the fermentation takes 12 hours and then the coffee is dried in the sun for 28 days.

The coffee greets us with an intense sweet aroma. The description of its bouquet begins with intense notes of tangerine, accompanied by a noticeable vanilla and buttery aftertaste. The coffee is exceptionally uniform, clean in flavor and sweet. Excellent for pour-over methods, it also works well in espresso machines and classic espressos.

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