Rwanda Akagera Anaerobic Natural
Baho Coffee owns and operates 10 washing stations located in various coffee-growing regions of Rwanda, each with different quality potential.
Founder Rusatira Emmanuel studied agricultural engineering, rural development, and agribusiness at university. After graduating, he worked for 12 years at a multinational coffee exporter in Rwanda with operations worldwide. Driven by a passion to empower Rwandan smallholder farmers who were overlooked despite producing delicious coffees, he founded Baho in 2017.
Baho means 'stay strong' and 'never give up'. It's a very emotional word. It's said to encourage friends struggling with life's difficulties or people feeling down and hopeless.
Upon the acceptance of these anaerobic lot coffee cherries into our selection, a sorting process was carried out to separate good (red) cherries from unripe, overripe fruits, and other foreign matter.
Next, flotation tanks were used to separate good (heavy) cherries from those that remained on the water's surface (light). After the high-quality cherries were sorted and isolated from the lower-quality ones, the fermentation process began.
For the received batches, the dry anaerobic fermentation method was applied, which involves filling plastic barrels with cherries, sealing them, and leaving them to rest in the shade. It took a full 72 hours to ensure that the fermentation process was properly controlled with the help of temperature in this batch.
Once the fermentation process is complete, the fermented cherries are hand-picked from the plastic barrels and left to dry evenly under the sun.
Baho Coffee owns and operates 10 washing stations located in Rwanda's various coffee-growing regions with differing quality potentials.
Founder Rusatira Emmanuel studied agricultural engineering, rural development, and agribusiness at university. After graduating, he worked for 12 years in Rwanda for a multinational coffee exporter with operations worldwide. In 2017, driven by a passion to empower Rwandan smallholder farmers who were overlooked despite producing delicious coffees, he founded Baho.
Baho means "stay strong" and "never give up." It's quite an emotional word. It's a phrase used to encourage friends who are struggling with life's difficulties or people who are feeling down and hopeless.
In this anaerobic lot included in our selection, after the coffee cherries were received, a sorting process was carried out to separate the good (red) cherries from unripe, overripe fruits, and other foreign materials.
For the received batches, the anaerobic fermentation method was applied, which involves filling plastic barrels with cherries, sealing them, and leaving them to rest in the shade. It took a full 72 hours to ensure that the fermentation process in this batch was adequately controlled with the help of temperature.
Once the fermentation process is complete, the fermented cherries are hand-picked from the plastic barrels and spread out evenly under the sun to dry.
