Muzo Giko Hill, Rwanda 300g

$23

Is there a better combo out there than lemon and raspberry? It just goes together, period, and that’s how we feel about Muzo. Everything about this coffee just goes together so perfectly. Whether it’s the juicy texture and the cola-like sweetness, the dried fruit and hint of spice in the aromatics and the ultimate flavour combo of lemon & raspberry, Baho has done it again!!

Coffee Story
After 15 years of working as a coffee producer, Emmanual Rusatira and his family decided to build their own washing stations in East Africa, committed to quality and sustainability. The Muzo station is the smallest of the Baho Network. Still, it is dear to Emmanuel as some of his most beautiful coffees are processed there. Emmanuel pays farmers prices in cherry that can be up to 80% over the national farmgate price set in Rwanda to incentivize producers to choose this station.

The specific lot itself is a Red Bourbon variety grown by 15 producers living on Giko Hill. Their farms range between 1550 and 1900 MASL and average .3 hectares in size. Once harvested, the cherry is delivered to the Muzo washing station to undergo the washed processing, where cherries are hand sorted and then floated in tanks to further separate defects. The cherries are then de-pulped and fermented in tanks without water for 8-12 hours, followed by another 8-12 hours fermenting in tanks fully submerged underwater. Once fermentation is complete, the coffees are washed with clean water and sorted by density. Before drying, the last step is to immerse the clean parchment in water for another 8-12 hours. This evens out the moisture content in the seeds. Drying begins on raised beds under full shade for 48-72 hours, where more sorting can occur while the parchment is still wet (some defects are easier to sort out while the parchment is wet). The total drying time for washed lots is between 35 and 40 days.

Brewing Recipes
Brew Ratio: 16g: 1g
Espresso Ratio: 2.5g: 1g
Peak Rest time: 5 to 30 days off roast

Origin Northern Province, Gakenke District, Rwanda
Variety Red Bourbon
Process Washed
Producer Giko Hill Group
Farm Various
Altitude 1550 to 1900 MASL
Washing Station Muzo (Baho Coffee Network)

 

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