RWANDA - AKANYARU HILL

Roaster's Notes

This Akanyaru Hill lot is a part of Baho Coffee’s ongoing appellation project surrounding the Fugi Station in Rwanda. They’re focusing on smaller lot separations by processing groups of farmers’ coffee together based on the highest quality growing areas. The bulk of farms surrounding Akanyaru Hill sit right around the 1800 masl mark. We are particularly excited about the potential of this area producing a unique flavor profile, as it’s in a more remote location deep in the Southern Province and nearly touching the border of Burundi. Cherries are depulped, and the wet parchment undergoes an 12 hour wet fermentation before being pushed through the grading channels. Here the coffee is rigorously washed to remove any remaining mucilage and separated by density - with the highest density lots being reserved for our selections. The coffee is then submerged underwater and soaked for a final 8 - 10 hour period; this step is thought to both assist in ensuring all mucilage is removed and also homogenize moisture throughout the seeds for a more even drying process that can last from 25 to 30 days. We love this cup that is approachable and sweet with it’s unique profile. We are tasting raisin, pomegranate, and caramel.