Roasting: Light Altitude: 1700-2060 m Acidity: Balanced Body: Full Processing method: Anaerobic Natural Flavor notes:plum, mandarin, dark chocolate
This coffee is from the Nyamagabe area in Rwanda's Kizi Rift region. It grows high up, between 1700-2060 meters above sea level. Emmanuel Rusatira, who owns Baho Coffee, takes care of it. He has been working with coffee for 15 years.
Baho Coffee farmers pick ripe coffee cherries by hand. They bring these to a coffee station. Here, they choose the best cherries. These cherries are then put in bags without air. After this, they dry the coffee.
