A specialty coffee has an aromatic complexity (recognized aromatic impressions when tasting this coffee), specific growing and harvesting conditions. The micro-roasters pay particular attention to the entire transformation process, thereby offering you coffee with very few flaws.

BEANS

 

TYPE: Single Origin

COUNTRY: Rwanda

REGION: Gakenke district

FARM: 496 smalls producers

PROCESS: Washed

VARIETIES: Red Bourbon

ALTITUDE: 1570 - 2100m

 

BREW

 

RECOMMENDED FILTER SETTINGS

 

Ratio

1g of coffee : 17g of water

Infusion

 3 min 30 sec

 

RECOMMENDED ESPRESSO SETTINGS

 

Ratio

1g of coffee : 2g of water

Infusion

 28 sec

 

DESCRIPTION

 

Muzo CWS is nestled into the crevices of rolling hills near the heart of Rwanda. This station is the smallest in the Baho collection, and is near and dear to Emmanuel as the source of some of his most beautiful coffees. Average temperatures here are higher and the rainfall is lower, with altitudes that top out at a soaring 2100masl. All of these factors likely play a part in the intensely sweet and tropical fruit flavoured coffees that come through the stations.

 

Gakenke district boasts multiple specialty grade washing stations, so producers here have options when it comes to deciding where they wish to drop their coffee off. Emmanuel pays prices in cherry that can be up to 80% over the national farmgate price set by the National Agricultural Export Board (NAEB) in order to incentivize producers to choose this station. 

 

With only 496 producers bringing in cherry to this station, at an average of 3kg of cherry per tree over approximately 200 trees per farmer, the result is an annual production of exportable grade coffee that numbers under 300 bags. 

 

Washed

The first step regardless of process is cherry sorting. Under shade, every cherry is sorted to ensure only the ripest are chosen and that any visibly defective cherries are removed. Next, the hand selected cherries are placed into tanks where they go through multiple rounds of flotation to separate off the defective beans.

 

All Baho washed coffees undergo a double fermentation process. After depulping, the coffee is immediately dry fermented (placed into an open-air fermentation tank with no water) for 8 to 12 hours. The coffee is then washed and the tank is filled with water for an additional 8 to 12 hour wet fermentation (coffee completely submerged in water). Once the fermentation is complete, the coffee is pushed through the grading channels. Here the coffee is very rigorously washed and separated by density.

ESCAPE - Emmanuel #1

C$22.00Price
  • Rasberry, White Grape Juice, Sweet Lime

  • $6.47/100

SPECIALTY COFFEE