Rwanda Fugi Washing Station Filter 250G

About this lot:

MEET YOUR NEW OBSESSION
​We skipped the traditional ‘washed’ process for an ‘anaerobic’ fermentation that turned this Rwandan lot into an exotic showstopper! So you’d better forget about the boring coffee stats, because Emmanuel Rusatira just delivered an absolute stunner, and it drinks like a tropical fruit stand. Literally.

About origin:

After dedicating 15 years to the Rwandan coffee export sector, Emmanuel Rusatira channeled his deep industry knowledge into his own visionary project: Baho Coffee. Founded in 2016, Baho was built on the belief that coffee can empower communities.

Today, Emmanuel operates 12 washing stations across the country, working side-by-side with local growers to elevate Rwandan coffee on the world stage. The name “Baho” is a Rwandan expression of resilience and survival – values that resonate deeply with Emmanuel’s own journey of overcoming hardship alongside his family.

​This extraordinary lot hails from the Fugi Washing Station. Established in 2013 and heavily upgraded by Baho in 2016, Fugi sits in the Kizi Rift region just five minutes from the Burundi border. The reality of coffee farming here is distinctly micro-scale: the 850 contributing farmers manage incredibly small plots, averaging just 170 to 200 coffee trees per family. An entire year’s harvest from one of these farms often yields only about one and a half bags of exportable green coffee.

​To maximize the value of these precious harvests, Fugi employs around 70 seasonal workers to execute highly meticulous processing. While Rwandan coffee is traditionally washed, this specific Red Bourbon lot was given the Natural Anaerobic treatment to push its sensory limits.

​Behind the process:

• ​Phase 1: Precision Sorting: Because each farmer contributes such a small volume of cherries, every single bean is critical. The Fugi team meticulously hand-sorts the incoming harvest to ensure only peak-ripeness Red Bourbon cherries make the cut.
• ​Phase 2: Oxygen-Free Fermentation: The intact cherries are placed into sealed, airtight vessels to ferment anaerobically. Starved of oxygen, the microbial activity shifts, intensely amplifying the fruit structure and developing the lot’s wild strawberry and vibrant papaya characteristics.
• ​Phase 3: Raised Bed Curing: After the fermentation phase, the sticky cherries are moved directly to raised African drying beds. They are turned constantly by Fugi’s dedicated staff under the Rwandan sun, slowly reducing moisture while locking in a rich, brown sugar sweetness and delicate jasmine florals.