Rwanda Ukuri Natural

Origin: Nyamasheke District (Western Province) & Nyaruguru District (Southern Province), Rwanda
Producers: 18 smallholders (full list below)
Washing Stations: Ngoma & Akagera
Altitude: 1500–1850 masl
Variety: Red Bourbon
Process: Anaerobic Natural
Harvest: 2024
Importer: Semilla

Tasting Notes
Grape candy, red berries, caramel, dark chocolate

About the Producers

This lot comes from 18 smallholders delivering ripe Red Bourbon cherries to the Ngoma and Akagera washing stations in Rwanda’s Western and Southern Provinces. Each farm sits between 1500–1850 masl and contributes to a lot that brings rare transparency by naming every grower involved, unusual in Rwanda’s typically anonymized supply chain.

Farmers:
Kayitera Stanislas, Karera Gratien, Bangambiki Felcien, Ruberakurora Zabron,
Habanabakize Thomas, Rusingizandekwe Frodurad, Rwarahoze Thadee, Nkejuwimye Gratien,
Ngendabanyika Japhet, Nukuri Pierre, Nirere Valens, Bimenyande Innocent,
Singirankobo Gratien, Bisine Abel, Mukandasongerwa Annoncita, Nahimana,
Baratsikimba Gratien, Mukanyangezi Athanasie.

About the Ukuri Lot

Ukuri means “truth” in Kinyarwanda. Emmanuel of Baho Coffee created this lot by blending two small deliveries—an unconventional move in specialty coffee—but the result was too expressive to ignore. Processed using Baho’s signature Anaerobic Natural method, Ukuri offers a sweet, fruit-forward cup that shows the strength of Rwanda’s producers and microclimates.

Processing

Both lots follow Baho’s Anaerobic Natural protocol. After sorting and floating, cherries undergo a 72-hour sealed anaerobic fermentation under shade, with 10% added water and regular turning for even contact. They are then dried on raised beds for 35–40 days with controlled airflow and temperature. Once fully dried, the coffee is milled, defect-sorted, and prepared for export.

This method produces a cup with pronounced fruit character, strong sweetness, and a long, structured finish, hallmarks of Baho’s experimental naturals.

About Baho Coffee

Founded by Emmanuel Rusatira, Baho Coffee is working to bring transparency and recognition to the Rwandan coffee supply chain by building long-term relationships with farmers and elevating station managers as key actors in quality. This lot is part of that effort—rewarding care, traceability, and farmer leadership.

Processing at Fugi Washing Station

After careful cherry selection and floating, cherries are depulped and fermented in two stages: 8–12 hours dry, followed by 8–12 hours wet. Once washed and density-graded, the coffee is soaked again to promote even moisture distribution. Drying begins under shade for 2–3 days to allow for defect removal while parchment is still wet, then moves to sun for up to 40 days with careful temperature control and frequent turning.

Why We Love It

A vibrant, sweet espresso profile with rare producer transparency, crafted through an unconventional approach that celebrates trust, simplicity, and the truth in the cup.

This summary is based on information provided by our partner and green bean supplier, Semilla.