Ngoma – Rwanda
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
Cultivation
Rich volcanic soil and high altitudes provide the perfect conditions for this vibrant Bourbon lot. Ngoma station mitigates environmental impacts by converting pulp from processing into organic fertilizer that is distributed to farmers to provide additional nutrients to their trees. Farmers are motivated to produce quality coffee but their efforts are not [historically] well remunerated. Coffee prices are not meeting farmers’ expectations,” says Rusatira Emmanuel, Managing Director of Baho Coffee. This is why washing stations countrywide, including those owned by Baho Coffee, are striving to incentivize high quality coffee production with better prices and support for farmers seeking to improve the quality of their harvest.
Harvest and Processing
Ripe cherries are picked and delivered to Ngoma washing station. Cherry is hand sorted at intake, and damaged, overripe and underripe cherry is removed. Floating tanks are then used to separate heavy, quality cherries from lighter defects. Selected cherries are placed in covered barrels in a shady spot, where fermentation is managed through temperature control for a span of 12 days (around 300 hours!) and then taken for drying. Drying is carried out under the sun on raised beds and requires close attention to detail to prevent mold development. Cherries are turned regularly every 3 hours to ensure even drying, while shade nets are used to cover the beds during the hottest hours of the day or in periods of rain. Defects are continuously removed by hand throughout drying. Moisture content is carefully monitored, with this lot reaching its target of 12% moisture in 35 days.
About this Coffee
Cupping score: 87.50
Washing Station: Baho coffee
Producer: Baho coffee
Region: Nyamasheke
Altitude: 1500 – 1850 masl
Variety: Red Bourbon
Processing: Anaerobic Natural
About the Variety
Red Bourbon is a historically significant Arabica variety that originated as a natural mutation on the island of Réunion. It is highly prized in the specialty coffee industry for its intense sweetness and complex cupping profile, often featuring notes of caramel and red fruit. While it produces a superior cup with a velvety body, the plants are tall and particularly vulnerable to diseases like coffee leaf rust.
Anaerobic natural
Anaerobic natural processing involves fermenting whole coffee cherries in oxygen-depleted, sealed tanks before drying. This controlled environment fosters specific microbes, creating a bold cupping profile with intense, "funky" notes like tropical fruit. After the anaerobic phase, the cherries are dried with the fruit intact to enhance body and sweetness.
