Rwanda Fugi Kiyonza Washed

Description

Region: Nyaruguru, Rwanda Producer: 60 smallholder farmers organized around Kiyonza Hill delivering cherry to Fugi Washing Station, exported by Baho Coffee  Varietal: Red Bourbon Process: Washed  Tasting notes: pomegranate, blackberry syrup, rootbeer Producer info and cup notes:  Fugi Washing Station: Operated by Baho Coffee in Rwanda, Fugi station sits between the Nyungwe National Forest and the border of Burundi. Led by Emmanuel Rusatira, Baho Coffee began exporting highly traceable microlots back in 2019 to Sundog Coffee Traders in the United States. Putting together an impressively organized network of farmers throughout local "hills" in Rwanda, Baho works to separate farmer's production into different groups organized by quality and climate. This system functions quite similarly to Long Miles Coffee Project, and it's proven to work when farmers are treated well and paid higher prices. Fugi station offers a higher upfront price per kilo for cherry, as well as a second payment bonus once the coffee has been processed and sold. Farmers selling cherry to Fugi also gain access to specialty coffee training programs, healthcare stipends and agronomy training from a full time specialist on-site. The continued investment that this project provides incredible value to its community while ensuring the future remains bright for Rwandan specialty coffee.   60 smallholder farmers contributed to this lot, chosen for the altitude and general climate of their farms. At 1,900masl, Emmanuel found these lots to have a very profound depth of flavor and great acidity/sweetness. Farmers within the Kiyonza Hill group have been trained to plant and care for shade trees surrounding most of their coffee production, mostly papaya and tomato plants. After cherry collection and floating/sorting, this coffee underwent a 9 hour in-cherry fermentation followed by a depulping step through small water channels, with a further 12 hour soak underwater at the end. The first 72 hours of drying were done under total shade on raised beds, before being allowed to sun dry for a total of 27 days. Despite heavy delays, this lot is holding up extremely well due to this controlled drying step. In the cup, we find loud, syrupy sweet notes of pomegranate and blackberry, followed by a lovely rootbeer acidity in the center and lime zest in the finish.  Source: Sundog / Baho