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The red bourbon of Baho Coffee in southern Rwanda tastes fruity, round, even smooth, with a pleasant body and surprisingly clear. This coffee was processed as a «natural» and has experienced a really long drying period, during which it was heavily monitored. During the first four to five days, the coffee cherries stay under the open sun to avoid the formation of mould. After that, if the humidity is correct, the cherries are dried in the shade and moved constantly to ensure they are dried evenly. The whole process takes at least 40 days. Baho Coffee stands for quality and community. The young cooperative has set its aim to try different ways of processing and experiments passionately. Our Intsinzi, however, was processed as a Natural, which stresses the fruity flavors even more. «Baho» means «be strong» or «don't give up», while «Intsinzi» is translated as «victory». And the coffee, brought to the market by the young, confident cooperative, definitely deserves its name! Emmanuel Rusatira, the cooperative's founder, explains the name as follows: «My country went through difficult moments with social divisions leading to genocide, poverty, ignorance etc. But when people decide to get united, working together, we can overcome deep poverty, segregation and reach victory.» His philosophy at Baho is that the farmers are the bosses because he believes that his business relies on their happiness. He wants to help change their lives, just like he changed his own. For this reason, he supports farmers with education and helps them to sell their coffee at better prices. His three pillars are: culture, people and coffee. The light filter roast emphasizes the fruity flavors, without letting them get too strong as it remains clear and clean, supplemented by a delightful lime acidity, which makes you want to take just another sip.

Tamarind

Stone Fruit

Hibiscus

Type

Single Origin

Origin

Nyaruguru, Rwanda

Roast

Medium-Light

Species

Arabica

Varieties

Wolisho

Process

Natural

Altitude

1550-1850m

Producer

Baho Coffee

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