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  • The Red Bourbon roast has a delicate sweetness, a berry acidity and a rich syrupy body. The aromas of berry and currant come through on the nose and in the aftertaste. This coffee really shines as filter coffee, we recommend trying out this Baho coffee with an Aeropress or your favourite pour over.
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Red Bourbon *Limited Release*

Regular price
$22.00
Regular price
Sale price
$22.00
Grind

Mighty Valley

Origin Kivu Sector, Nyamasheke District, Western Province
Process Natural Anaerobic
Varietal Red Bourbon
Aroma Berry, Currant, Syrupy
Roast City
Body Rich

Avg. Farm size 0.95 hectare

Altitude 1535-1900masl
Farmers Zabron Ruberakurora, Emmanuel Hakizizimana, Annonciate Mukandasongerwa, Innocent Bimenyande, Japhet Ngendabanyika
Note This coffee is collected from 5 farmers in the area

2021 Rwanda national farmgate price 245 Rwanda Francs/kg cherry.
2021 Baho farmgate price Akagera Cyeshero HIll 480 Rwanda Francs/kg cherry.
2021 FOT Kigali price to Baho for Cyeshero Hill $4.75USD/lb.
We access this coffee via Semilla Coffee Importers and Advocacy in Montreal. Learn more about Semilla’s program with Baho Coffee here

Roaster's Notes The Red Bourbon roast has a delicate sweetness, a berry acidity and a rich syrupy body. The aromas of berry and currant come through on the nose and in the aftertaste. This coffee really shines as filter coffee, we recommend trying out this Baho coffee with an Aeropress or your favourite pour over.

Processing details First, a day of intensive sorting at the cherry stage, under complete shade, to ensure only the ripest are chosen and any visible defects are removed. Step two is multiple rounds of floating - filling a large container with cherries and water, discarding the less dense cherries that float to the top of the tank. The densest coffees (sinkers) are reserved to be processed as the higher grade lots, and the less dense coffees (floaters) are mixed in with the rejected cherries from the initial sorting to be processed as lower grade lots. It’s expected that cherries are delivered to stations, on average, between 2 to 3 hours from picking.

Once sorted, the cherries are stored in sealed plastic bins to ferment for 72 hours. At the end of this time frame the coffee cherries are taken from the tanks and spread out onto raised beds to begin the drying process and are left under full sun.

The goal is for cherries to be a single layer on the beds, maximum 2 - 4 cm of depth. Each station has calculated exactly what volume will fit perfectly on their sized tables to achieve this. For the first 5 days, the coffee is turned every hour. From day 5 to day 20, coffee is turned every 2 hours. From day 20 - 50, the coffee and ambient temperature are strictly monitored to keep the rate of drying slow and controlled. Temperature is recorded throughout the day - if it exceeds certain thresholds, workers will focus on turning coffee more frequently and/or cover the beds with mesh netting.

This focus on extremely thin layers, coupled with frequent turning and temperature monitoring, is to ensure that the flavours remain clean and free from over-fermentation or mold defects. When the moisture content reaches 11.0%, the drying phase is considered complete. The dried cherry is bagged and stored in a dry warehouse until time for milling. Total drying times for natural process coffee is around 65 days — over two months!