BEANS 
 
TYPE: Single Origin
COUNTRY: Rwanda
REGION: Nyaruguru
FARM: Ikizere
PROCESS: Washed
VARIETIES: Bourbon Red
ALTITUDE: 1850m
 
BREW
 
RECOMMENDED FILTER SETTINGS
 
	
		
			
			
Ratio
			
			
			
1g of coffee : 16g of water
			
		
		
			
			
Infusion
			
			
			
 3 min 30 sec
			
		
	
 
RECOMMENDED ESPRESSO SETTINGS
 
	
		
			
			
Ratio
			
			
			
1g of coffee : 2g of water
			
		
		
			
			
Infusion
			
			
			
 28 sec
			
		
	
 
DESCRIPTION
 
This coffee comes from the Nyaruguru region in southern Rwanda. The name Fugi corresponds to the washing station in which it was carried out, while Ikizere is the name of the group of producers behind this coffee. The Ikizere group is made up of 23 women, all single mothers, the majority of whom are widows. These women, who have encountered many personal and financial difficulties due to their isolation, have decided to come together to form a true united community, around the harvest of coffee cherries. Together, they form a particularly close-knit group of producers, based on mutual aid and support. They even went so far as to pulp the cherries (intended for the washed process) manually, a phase usually carried out mechanically. This step, long and laborious, was decided by the group in order to allow them to discuss for long hours, and to create close links, while maintaining an assiduous control over the fruit of their harvest. Once the cherries are pulped, it is the employees of the Fugi washing station who take over, under the supervision and the watchful eye of Emmanuel Rusatira, director of Baho Coffee, and owner of the station.
 
Grown at an altitude of approximately 1850 meters, this coffee is made from the Bourbon Rouge variety. It is picked at full maturity and sorted by floatation first, then by hand, to remove overripe or underripe cherries, before being stored in plastic bags for 12 hours. It is then completely pulped by hand and then passed under a stream of water to remove the remaining mucilage, before being immersed in water for 8 to 12 hours. Finally, it is laid out on raised beds for 30 to 40 days for a slow and even drying. Slightly tart, it can be drunk as much as an espresso or as a filter, offering a delicate espresso or a complex filter.
 
This floral coffee develops aromas of jasmine. Sweet and delicately tangy, it tastes of green apple and apricot.