Ruhango

Baho Coffee

Red Bourbon  

Natural Anaerobic

1500-1870 masl

2024/25

Notes Of A Roaster From The Underground: strawberry jam, sweet almondoil, grapefruit

      Omni-roast (Espresso/Brew)

NYAMASHEKE NATURAL ANAEROBIC, RWANDA

Baho Coffee has sorted this coffee from the famed Nyamasheke District, set in between the beautiful Lake Kivu and Nyungwe National Forest. The creation of this group is a direct investment towards the future of coffee in Rwanda, as it’s composed of farmers that are all under the age of 35 and new to coffee growing. Emmanuel’s (the owner of Baho Coffee) goal is to inspire a younger generation to invest in the coffee sector and dedicate themselves to working in tandem with Baho Coffee.

This exceptional coffee lot was produced by Group of Farmers , a dedicated farmers based in Rwanda’s South Province, at an altitude ranging from 1,600 to 1800 meters above sea level. The coffee was exported by BAHO COFFEE COMPNY Ltd, a well-established exporter known for its commitment to quality and sustainability. The lot underwent an anaerobic natural process, a meticulous method that involves fermenting the coffee cherries in a controlled, oxygen-free environment before drying. This innovative processing technique enhances the coffee's complexity and flavor profile, often resulting in vibrant, fruity, and winey notes. Grown in high-altitude conditions and carefully processed, this coffee represents the best of Rwandan specialty production—reflecting both the unique terroir and the skill of its farmer and exporter.

History

As most African coffee-producing countries (with the exception of Ethiopia), Rwanda was planted in coffee by colonial interests from Europe in order to supply the booming market back on their home continent. High-yield, low-cost varieties were introduced in the 1930s and made compulsory to farmers by Belgian colonials, offering little in the way of quality incentive or development: Coffee was intended to be a cheap commodity available in abundance, and the colonial government held strict mandates over exports in addition to imposing very high taxes on growers, practically enslaving them to the industry. Roughly 75 percent of the land mass of Rwanda is used for agriculture, and more than 35 percent of its population are subsistence farmers, many of whom rely on coffee for at least a portion of their income.

While coffee became the staple agricultural export by the 1990s (despite very low market prices), its production, along with the national economy in general, was devastated by the genocide in 1994. Nearly 1 million people were killed in the national tragedy, which stalled development and slowed progress for nearly a decade. Targeted programs initiated by the government in the early 2000s encouraged Rwandans to use specialty coffee as one of the means to recover and to create a new niche agricultural market. The erection of the first washing station with USAID support in 2004, and the country was the first to host a Cup of Excellence auction, bringing international recognition to the “Land of a Thousand Hills” as a potential producer of exceptional quality.

Today, this tiny country (roughly the size of Maryland) contributes less than 0.2 percent of the global coffee supply, but its reputation for special quality and unique characteristics—not to mention the incredible story of its development as a specialty-coffee origin since the genocide—have earned Rwanda a significant place at the table among African origins.

Potato Defect

One of the major obstacles facing the absolute embrace of Rwandan coffee is the presence of a peculiar and particular defect that occurs in lots from here, as well as Burundi and, to a lesser degree, nearby Democratic Republic of Congo. Colloquially called “potato defect,” it is caused by the presence of bacteria in the coffee cherry, which after roasting imparts an unmistakable smell and taste remarkably similar to that of a raw potato. The defect is largely contained within individual beans, which means that identification of the taint is crucial to maintain high specialty quality, however, it is not visible and is virtually undetectable in the parchment or green coffee.

At Café Imports, we thoroughly cup test and analyze the aroma of multiple samples of the green coffees we buy from affected areas, including our Rwandan coffees.

Current intensive research into eradicating the defect or improving identification and sorting techniques holds the key to advancing Rwanda’s coffee into the specialty mainstream; until then, potato defect continues to be a reason buyers sometimes pause even when presented with stunning cup characteristics and quality.