This coffee stands out for its bright notes of nectarine, watermelon and milk chocolate, offering a sweet and fresh profile. In the cup, hints of cherry, dates and currant emerge, accompanied by a subtle background of honey, blackberry and dried apricots. Its balance and juicy acidity make it an excellent choice for filtering, ideal for those seeking fruity and complex flavors.
The Washed Bugoyi station, located in Rutsiro on the shores of Lake Kivu, is a flagship site within coffee production in Rwanda. Acquired in 2016 by Baho Coffee, the station takes advantage of the winds blowing from the lake to ensure uniform and stable drying. This careful process, along with the unique altitude and terroir, brings an unparalleled complexity to the coffee produced.
Baho Coffee, led by Rusatira Emmanuel, works with nearly 5,000 local smallholder farmers. For many of these farmers, coffee is their main source of income, despite working very small plots of around 250 trees interspersed with food crops such as corn and potatoes. This collaboration not only fosters coffee quality, but also strengthens community development.
Bugoyi is one of 10 Washed stations operated by Baho Coffee in Rwanda, all committed to excellence and sustainability. This natural lot reflects the station's focus: full-bodied, clean coffees with expressive fruity notes that celebrate the microclimate and the dedication of the region's farmers.
Process
The natural process begins with selective hand picking of ripe cherries. The cherries are dried on raised beds in the sun, turning them regularly to ensure even drying. This method brings out the fruity and floral characteristics of the coffee, reflecting Bugoyi's unique microclimate.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: Origami
Mill: Fellow Ode to number 6II
Recommended mineral water: Lanjarón
We used 16.5 grams of coffee for 265 grams of water at a temperature of 96º.
We add the water in 2 pours. First pour 70 grams, wait 30 seconds and then pour the rest of the water until reaching 265 ml. The total infusion time should be 2:35 minutes, obtaining with this recipe a TDS of 1.25% and an extraction percentage of 19.79%.
