tasting notes: SWEET ORANGE - WHITE FLOWERS - NOUGAT
location: NYARUGURU DISTRICT, SOUTHERN PROVINCE
producer: EMMANUEL RUSATIRA, BAHO COFFEE
washing station: FUGI
variety: RED BOURBON
elevation (MASL): 1,500-1,850
This fully-washed coffee comes from Fugi Washing Station, located in the Southern Province of Rwanda, nestled between the Nyungwe National Forest and the border of Burundi. Fugi Washing Station itself was built in 2013 but was taken over by Emmanuel Rusatira in 2016. After 15 years of experience in the Rwandan specialty coffee industry, Emmanuel and his family made the decision to buy and set up their own washing stations. Emmanuel is a dedicated coffee-lover. He not only talks to his coffees, but also listens to them and shares their conversations. Fugi employs 70 people at the peak of the season - there are rotating seasonal/part time workers in addition to a core staff. As part of standard Baho practice, the pension for all workers here is paid for them on top of their wages.
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.
After grading, the coffees are soaked (now with no mucilage attached) in a tank of water for a final 8 to 12 hours. After soaking, coffees are moved onto shaded drying beds for 48 - 72 hours. Total drying time for washed coffees is 35 - 40 days.