CIH is the Star that gives its name to all the coffee lots produced by Emmanuel Rusatira – Baho Coffee – at its Muganza washing station in the Kizi Rift coffee growing region in the Nyamagabe coffee district. The batches are differentiated by their different characteristics in terms of taste, aroma and processing. Each washing station is named after a star to name its batches, thus forming a large coffee universe.
Tool developed by Mare Terra Coffee
Sugars, Caramels, Chocolaty, Citric, Tropical fruits, Stone fruits, Aromatic herbs, and Raisins
Cane sugar, Tangerine, Honey, Blood orange, Dried apricot, and Toffee
Cherries received
Sorting by ripeness
Pulping
Extended aerobic fermentation between 120 and 143 hours
Washing
Outdoor drying
| Smell | 8.00 |
| Taste | 8.00 |
| Acidity | 8.00 |
| Ending | 8.00 |
| Body | 8.00 |
| Balance | 8.00 |
| Overall | 8.00 |
| Cup Cleaning | 10.00 |
| Sweetness | 10.00 |
| Uniformity | 10.00 |
| Total | 86.00 |
Emmanuele Rutsatira is the owner of Baho Coffee is a family business, Emmanuele, has a lot of experience in the sector as he had previously worked for a coffee exporting group in Rwanda for 15 years. In 2016 he started his project, Emmanuelle’s goal was to find washing stations in different areas of Rwanda to offer the different profiles produced at origin. Baho Coffee currently has 12 washing stations throughout the country where they process cherries to ensure the quality of their products. The name ‘Baho’ comes from an expression that means, ‘to have life, to be strong and to overcome adversities’, Emmanuele feels reflected with this expression because after much effort he managed to get his family ahead and today is a businessman who works alongside coffee growers to empower them and improve day by day.
555.6 mm
