Rwanda FULU Macadamia

	SCA rating: 87.5
	Macadamia, Peach & Strawberry
	Bourbon
	Anaerobic Honey Sleeping Bag
	1550-1835m
	Emmanuel Rusatira
	Muhazi, Rwanda

ABOUT THE COFFEE PRODUCTION

Our Rwanda Coffee is sourced from the Humure washing station, operated by Emmanuel Rusatira. Emmanuel Rusatira is the founder and owner of Baho Coffee, with a long experience in the coffee sector, acquired during 15 years working for a coffee exporting group in Rwanda. In 2016, he decided to embark on his own project with the aim of establishing washing stations in various regions of the country and thus offering a range of unique Profiles reflecting the diversity of Rwanda. Today, Baho Coffee operates 12 Washing stations in the country, guaranteeing the high quality of its products through a controlled process of the cherries.

Humure Washing station is located in the Muhazi coffee region, within the Gatsibo district, and stands out as the largest of the stations in Rwanda. Built in 2018, it was acquired from its original owners and subsequently upgraded with the addition of new tanks, channels and drying beds, optimizing the processing of the region’s coffees.

Located at an altitude of 1,624 meters above sea level, the Humure station works with more than 1,937 local coffee growers. These Producers cultivate their coffee trees at Altitudes ranging from 1,550 to 1,835 meters above sea level, ensuring ideal conditions for obtaining high quality coffee beans.

COFFEE REGION

Rwanda’s Southern Province is known for its high elevations, rolling hills, and ideal coffee-growing conditions. Often referred to as the “land of a thousand hills,” the region benefits from rich volcanic soils, abundant rainfall, and a temperate climate.

These conditions contribute to coffees that are elegant, refined, and well-structured, often showcasing bright acidity, tea-like body, and delicate fruit notes.

ABOUT THE PROCESS

This lot is processed at the Humure washing station, located in the Muhazi coffee region, where the coffee cherries are pulped shortly after harvest and fermented in water to remove the mucilage before being thoroughly washed and dried.

The washed process highlights clarity and precision in the cup, allowing the intrinsic characteristics of the coffee to shine. Carefully dried using the so called "Sleeping Bag" method, using an opaque material that retains moisture. This process alternates between open and closed stages.

When the coffee is opened and spread evenly, normal drying occurs on the surface. In addition, periodically, the coffee is very well covered with material, as in a sleeping bag. This technique greatly increases fermentation and allows you to maintain the high density of the grain, fruity and vinous notes.

ATTRIBUTES

• Aroma: 8.25
• Flavor: 8.25
• Acidity: 8.25
• Finish: 8.25
• Body: 8.00
• Balance: 8.25
• Overall: 8.25
• Clean Cup: 10.00
• Sweetness: 10.00
• Uniformity: 10.00

           Total: 87.50