This Rwandan Fugi natural is produced by the BAHO Community and was sourced via Specialty coffee exchange.
Since the tragedy of the genocide in 94, Rwanda has slowly but surely established itself as one of the prominent players in Africa when it comes to specialty coffee. We have offered Rwandan coffees over the last decade and have found that their quality has slowly increased. While there is always the risk of potato defect in their coffees, the risk is worth it when you find a great coffee.
BAHO Coffee Company
Specialty coffee exchange had been working with the BAHO coffee company for a few years, and this is our first coffee from them. The BAHO coffee company is a family-run coffee business that focuses on quality. From their glossy here is a background.
“With more than 15 years of experience in the Rwandan speciality coffee industry, we, as the Rusatira family, found the opportunity to set up our own four coffee washing stations. The location and specific management of each station shows itself in unique flavour profiles. We developed our own grading system and are continuously experimenting with washed, honey, and natural processed coffee. All year round, we work together with coffee producers to support them on the field, and financially, so as to produce the best coffee cherries of the region, and boost quality, year after year. All our attention goes to selection, depulping, fermentation, washing, drying, storage, and continuous quality control.
“We believe coffee talks. Cleanliness, mouthfeel, aroma, sweetness, acidity, tasting notes all come to the surface in the cup. Listening to our coffees and sharing their conversation, is our main goal. That is why we want to connect with you to establish a long term relationship wherein we can support each other, grow together, and make a difference in coffee culture and beyond!”
Targets of the BAHO Company
- Produce 85+ coffee
- Connect to importers and roasters
- Link origin with consumers
- Full transparency
- Quality customer service
- Communicate and work directly with producers
- Support producer’s practices
- Create a framework for social programs at CWS
- Education of coffee chain
- Promote cultural values
- Collection of Data to assist in quality development
- Experiment with processing and varieties
- Development of ecological practices
We named this community coffee after the washing station at which it is produced. Once again, we will rely on the BAHO glossy to provide more information.
“At Fugi, producers bring their cherries to the washing station by bicycle, on foot, or to the central collection site. Fugi is equipped with two drying shelters, which provide shade to rest and sort the coffee beans, immediately after washing. The following day, the coffee moves to the drying beds where sorting continues by hand, every day of the drying process, to ensure all defects are removed. To get the coffee to a stable 12,8% moisture content, the coffee is dried with direct sunlight. If the sun is too hot, the beans are covered with penetrable sheets, although Fugi knows a very stable temperature curve throughout the year. At this station, we experiment with different processing methods so as to push boundaries and improve our understanding and skills. This station is known to produce very clean, and vibrant coffees.”
Details of Rwandan Fugi
|Region:||Nyaruguru district, Southern Province, Rwanda|
|Washing Station:||Fugi – BAHO Community|
|Number of producers:||1200 from small garden size lots|
|Harvest:||Maincrop: July- August (2019).|
|Processing:||Natural sundried on raised African beds.|
|Altitude / Latitude:||1,550 – 1,850 masl|
|Packaging:||GrainPro in hessian|
|Cultivars:||Arabica Red Bourbon|
|Characteristics:||A complex coffee, with fruit, cocoa and medium to full mouthfeel.|
|Roast used:||Medium charge, flame added as the roaster is charged with the coffee. Flame sustained until first crack when it is reduced. Development time is 40-45 seconds.|
|Brew Method||Ratio||Brew Method||Ratio|