"An especially deep-bodied, balanced Rwanda cup"
Ken Davids, Coffee Review, July 2024

We roast to order and date each bag. Orders usually ship within 2 weekdays.
Coming to the roastery? Select "Pick up" at check out. 

  • Tasting Notes
  • Harvest Notes
  • Farm Notes
  • Roast Level: Light
    Aroma: Tropical Fruit
    Flavor: Pineapple, dried mango, tamarind
    Acidity: Citric
    Body: Full
    Finish: Nougat

  • Farm:  Kiyonza Hill Group - 60 smallholders
    Region: Ngoma Sector, Nyaruguru District, Southern Province
    Altitude: 1700-1900 masl
    Variety:  Red bourbon
    Harvest: April - June
    Production Method: Washed

  • ATTENTION: Unfortunately, potato defect is very common in Rwandan coffee. Potato defect is difficult to detect before grinding but after grinding - you won't be able to miss it. The smell is quite pungent. If you get a bag that tastes like potatoes - boil 'em, mash 'em, stick 'em in a stew - but don't bother drinking it. Let us know and we will replace the bag.

    The reason we tolerate potato defect risk is that Rwandan coffee is also quite delicious! In our opinion, top Rwandans can be every bit as good as more famous origins like Ethiopia and Kenya. We think we have one of those great Rwandas in this offering from Emmanuel Rusatira's Baho Network. Intense pineapple juice vibrancy is kept in check by tones of mango and dried fruit. This coffee is very complex.

    The smallholders contributing to this lot all work near the Fugi Washing Station, sitting around the 1900 masl mark. Baho owns the washing station, providing training, inputs, and substantial contributions towards health insurance premiums for all farmers. True stewards of the earth, Emmanuel writes, "The farmers of Kiyonza Hill received training on how to care on their coffee plantation and how they can produce coffee without damaging the environment because in Baho Coffee we have to be friend with the environment to avoid climate change."