Bugoyi Lot 30 - Washed - Rutsiro, Rwanda
We're proud to introduce another lot from an exciting relationship with Sundog Trading and Baho Coffee in Rwanda.
All Baho washed coffees undergo a double fermentation process. After depulping, the coffee is immediately dry fermented (placed into an open-air fermentation tank with no water) for 8 to 12 hours. The coffee is then washed and the tank is filled with water for an additional 8 to 12 hour wet fermentation (coffee completely submerged in water). Once the fermentation is complete, the coffee is pushed through the grading channels. Here the coffee is very rigorously washed and separated by density.
The traditional system in Rwanda separates coffees into A, B, and C grades, based on quality (at the moment, we’re only focusing on purchasing of A grades). A1 is the highest density coffee, followed by A2 and A3. Emmanuel has broken this process down even further and separated each of these into three additional grades. So we have A1+, A1, and A1-. A2+, A2, and A2-. Etc. After grading, the coffees are soaked (now with no mucilage attached) in a tank of water for a final 8 to 12 hours. This is thought to promote even distribution of moisture throughout the seeds, thus leading to more even drying. After soaking, coffees are moved onto shaded drying beds for 48 - 72 hours. This has two distinct benefits. First, it sets the trajectory for the entire drying phase by initially beginning very gently and slowly under complete shade. Secondly, it allows ample time for additional sorting while the parchment is still wet - this is important because certain defects (Antestia in particular, thought to cause the potato defect ) can be seen much more easily when the parchment is wet. Total drying time for washed coffees is 35 - 40 days.
Here are some words from Emmanuel, which demonstrates the passion for quality and care for the people involved in their work:
"We would like to introduce Baho Coffee as a family run, quality and service focused, speciality coffee export company. With more than 15 years of experience in the Rwandan specialty coffee industry, we, as the Rusatira family, found the opportunity to set up our own 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 both on the field and financially. This is 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!"