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Raspberry, Lychee, Jasmine

Original price €14,00 - Original price €223,13
Original price
€14,00 - €223,13
Current price €14,00


BAHO Coffee Company


Humure Washing Station,
Gatsibo District, Rwanda


120hrs Anaerobic




1550-1835 MASL

Brew Advice

In: 19.7g
Out: 42g
Time: 28 Seconds

Milky Espresso
In: 20g
Out: 36g
Time: 27

Coffee In: 17g
Water In: 255g
Time: 2.30-3.00 minutes

About the Process

Baho Coffee owns and runs 10 washing stations across Rwanda, located in different coffee-growing regions with different quality potentials, and two others in Burundi. The company, which sells small-holder farmers’ coffee to clients around the world, has more than 100,000 members, including producers. It also partners with farmers in the Democratic Republic of the Congo to help them to understand and implement the best practices of coffee processing methods.

Founder Rusatira Emmanuel studied agricultural engineering, rural development and agribusiness studies in university. Upon graduation, he spent 12 years working at a multinational coffee exporter in Rwanda that has operations across the globe. He established Baho in 2017, driven by the passion to empower small-scale farmers in Rwanda who are marginalized, despite producing delicious coffee.

Typica, a company connecting producers worldwide with roasteries mentions: “We met Emmanuel for the first time at the World of Coffee 2022, a trade show held in Milan, Italy. He was radiating energy like the sun, shining light on everyone around him. It was only afterwards that we found out about his prowess as a coffee producer and a chapter of his life as dark as an abyss”.

“In Kinyarwanda, an official language of Rwanda, “baho” means “stay strong” and “never give up.” Using the word for his company’s name was a decision that’s intertwined with his past, one where he pulled himself out of the depths of despair. In an interview, Emmanuel told us what he wants to achieve through the coffee business”

Read more here:

Baho flavours

This is a Natural Anaerobic processed coffee, laid to ferment for 120 hours. Selected and quality approved cherries are put in a clean container, closed fully and kept inside the container without air circulation for 120 hours. Then, the container is opened, waiting 6 hours before the coffee is laid out in the open sun, on drying tables. Coffee is then dried carefully, by sorting it again, and after 79 days, the moisture content of the green coffee drops to 11.2%. This green coffee is rested for 39 days to rest before dry milling, packing and shipping.

This process enhances the sweet, fruity & juicy profiles we see from Rwanda and gives this Anaerobic Natural Bourbon complex notes of raspberry, lychee, earl grey, jasmine and soft liquorice.