Rwanda Fuji Washing Station Espresso
FRUITY, RICH, AND READY TO BREW
We selected this vibrant Rwandan lot specifically for your portafilter. It’s everything you want in a modern espresso - fun, complexity, and incredible sweetness. Expect a brilliantly juicy shot packed with zesty tangerine and ripe raspberry, perfectly anchored by a heavy, dessert-like finish of warm panela and dark cocoa.
- tangerine
- raspberry
- panela
- cocoa
Out of stock
Flavor Profile: tangerine, raspberry, panela, cocoa
- Q: 86.75
- Process: natural
- Arabica varietal: red bourbon
- Altitude: 1800 meters
- Region: Nyaruguru
- Farm: Fuji Washing Station / Emmanuel Rusatira
- Size: whole beans, 250G
Flavor Profile: tangerine, raspberry, panela, cocoa
- Q: 86.75
- Process: natural
- Arabica varietal: red bourbon
- Altitude: 1800 meters
- Region: Nyaruguru
- Farm: Fuji Washing Station / Emmanuel Rusatira
- Size: whole beans, 1KG
After spending 15 years deeply immersed in the Rwandan coffee export sector, Emmanuel Rusatira channeled his expertise into a deeply personal vision: Baho Coffee. Founded in 2016, Baho was built on the fundamental belief that coffee can empower entire communities. The name "Baho" is a poignant Rwandan expression of resilience and survival - values that mirror Emmanuel's own journey of overcoming hardship alongside his family.
Today, Emmanuel operates 12 distinct washing stations across the country, working side-by-side with local growers to elevate Rwandan coffee on the world stage. This specific lot hails from the Fuji washing station, located in the Kizi Rift of the Nyaruguru district. While Rwandan coffees are historically known for their pristine washed profiles, this lot was deliberately chosen for a Natural treatment to push the boundaries of its sensory potential and highlight a completely different facet of the region's terroir.
Your order is processed and shipped within 1–2 working days. Delivery takes 1–2 working days in Portugal and 3–5 in the EU.
Free shipping for orders over €40.
Keep the bag sealed, away from direct light, at room temperature. For best results use the coffee from day 7 to day 60 after roasting. Grind fresh before brewing.
We do not cut costs on green coffee, and we try to work with the same producers and importers season after season. If you want to know what we paid for a lot or how it scored on the cupping table, ask us: we are glad to share.
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The Frinsa Collective pushed fermentation boundaries to create the “Edun” lot that is truly a unique gem — expect sugary melon and vibrant pineapple, delicate wafts of violet, all melting down into a thick, boozy base of rum and dark chocolate.
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