Rwanda Amahoro


Rwanda Amahoro

Altitude: 1550 – 1850 masl
Varietal: Red Bourbon
Process: Fully Washed
Cup profile: Orange blossom fragrance. Notes of peaches. Hints of molasses. Creamy body
Roast: Medium



The land of a thousand hills

Rwanda is known as the “Land of a Thousand Hills” and this coffee comes from a single hill in the region. I name it Amahoro, which means Peace, to represent the peaceful lives the Rwandese people decided to have and the spirit they want to cultivate since the horrors that happened in the 1990s. I also like to separate coffee lots by hill because the different microclimates always yield different cup profiles. I also do this to increase the traceability of each lot, to make it easier for me to identify problems and to encourage healthy competition among farmers. If the ones from one hill know that the ones from another hill received better second payments because of the quality of the cherries then they will put extra care into picking the following season.

The increased traceability has yet another benefit. Sometimes roasters want to support the communities behind the coffee they bought. Knowing exactly where it comes from helps me direct them towards the projects that will help that community. They can also meet the community when they visit and see the hill where the coffee was grown. – Emmanuel Rusatira (Owner & manager Baho coffee, Rwanda.)

The fully washed process: The farmers pick their ripest cherries and bring them to the washing station. They are sorted (removing the green and overripe ones alongside any foreign matter) and floated in water tanks so that we can remove the floaters (of less density and therefore quality). The selected cherries are taken to a cherry hopper before pulping with a McKinnon machine using fresh or recycled water. The beans then undergo a dry fermentation stage for 8 to 10 hours. There is a partial washing and removal of mucilage and then another fermentation in water for 8 to 10 hours. The beans are then rinsed in water channels and taken to a pre-drying shed where we start a gentle drying process whilst the wet parchment is sorted. We finish the drying process on African raised beds with constant turning and sorting to remove defects. There is a final sorting stage after dry milling to prepare the coffee to export.

A note from Emmanuel…

Hello, my friend. My name is Emma and I manage Baho Coffee, an exporting company with 7 washing stations in Rwanda. I am Rwandese from the Kayonza district and have 15 years of experience in coffee, having worked for foreign companies before founding Baho in 2016. Baho means “stay strong”. It is something we say to comfort people who are struggling. It has a lot to do with my personal journey. I barely survived the year of 1994 and grew up to become a man without my parents whilst supporting my siblings. My philosophy at Baho is that the farmers are the bosses, the foundation of my work. My business relies on their happiness. I want to help change their lives as I changed mine. That is why my aim is to support farmers with education and getting better prices. My 3 pillars are culture, people and coffee. Our culture shapes us. People are the ones who make it happen. Coffee is the bridge. A good cup of coffee can help us understand each other. Come and drink a cup of coffee with me!


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