Washed: Following the pulping of freshly delivered cherry, the coffee is wet fermented and then the beans are sorted by density using water filled grading channels. The wet parchment is dried under cover for 24 hours before being moved to uncovered drying beds for an average of 21 days. During that period the coffee is continually hand sorted by an army of brightly clothed women, who are meticulous in their removal of defect beans.
Baho coffee is owned by Emanuele Rutastira who also manages the Bumbogo washing station that we have been sourcing coffees from for several years now. Ema also owns several smaller stations himself under the Baho banner. This is a blend of coffee from several of these stations, all located in the southern Nyaruguru region of Rwanda.
Espresso (18g VST)
in 24 to 27 seconds
20g in, 355g Hot water (95-97 degrees)
50g bloom for 30 seconds, light agitation to ensure saturation.
100g spiral pours every 30 seconds up to the 350g total
All water out in 3-3:30 minutes