Muzo Ikizere

Espresso:

• Use 18g of coffee.
• Aim to extract 37 – 39g of liquid.
• Extraction time should be 28 – 32 sec.
• Water temperature: 93 – 94°C.

Filter/Drip/Immersion:

• Start with a ratio of 1:16 (coffee to water).
• Example: If using 20g of coffee, target around 320g of brewed liquid.
• Water temperature: 93 – 94°C.

Pour Over:

• Start with a ratio of 1:16 (coffee to water).
• Adjust coffee amount according to your brewing tool. Example: Using 15g of coffee.
• Bloom: Use 3 times the coffee weight for the bloom. Wait 30-45 seconds. Example: Bloom with 45g of water.
• Pours: After blooming, divide the final brew amount into two pours. Example: Two pours of 97g each.
• Total brew time: Aim for 2:45-3:30 minutes, but focus on taste rather than exact time.
• Water temperature: 93 – 94°C.

Don’t forget to play around with the variables and have fun!

Enjoy

Natural

Emmanuel has developed a unique method for drying natural coffee beans, ensuring a slow drying process while maintaining clean flavours to prevent over-fermentation or mold defects. After initial sorting and floating, the cherries are placed directly onto raised beds to begin drying.

Quality control is ensured through hand sorting and floating upon delivery. Selected high-quality cherries are left in bags for 12 hours to allow mucilage to adhere to the beans before being spread thinly on drying tables the next morning. The cherries are turned frequently and stacked no thicker than 2 to 4 cm, depending on weather conditions.

The drying process involves wrapping and covering the coffee with mesh netting at 20% moisture content for two days, then moving it to shaded beds for five days at 17% moisture content.

It is then exposed to full sun until reaching 14% moisture content before being moved back to complete shade until reaching a final moisture content of 12%. This meticulous process takes 50 to 55 days to complete the natural processed coffees.

Baho Coffee’s community vision centers on fostering a cooperative relationship with the farmers they engage with, aiming to provide guidance and develop sustainable solutions that lead to economic growth and poverty alleviation.

The name “Baho” embodies this vision, symbolizing life’s interconnectedness and rootedness.

Emmanuel Rusatira, with nearly two decades of experience in managing washing stations, ventured to establish Baho Coffee to implement his philosophies and high-quality standards across six washing stations.

In Rwanda, where smallholder farmers predominate, selling cherry to centralized processing stations is financially preferable to investing in personal mills due to small farm sizes.

Emmanuel’s commitment to quality and innovation is evident in his experimentation with natural processing and fermentation techniques, unusual for Rwanda.

He is proactive in educating and supporting producers year-round, offering resources, loans, and training through Farmer Field Schools to enhance farming practices and community engagement.

Through this approach, Baho Coffee seeks to empower farmers while maintaining a strong connection to their origins and the broader community.

FOT Kigali price to Baho for Muzo Ikizere: $3.40 USD/Ib

We paid Baho: $5.40 USD/Ib