Rwanda Emmanuel Rusatira

This coffee is a true gem from the Rwandan Muganza washing station. Emmanuel Rusatira, founder of Baho Coffee, has woven his entire passion for innovation and uncompromising quality into this lot. Named after the star "CIH", this lot will immediately captivate you with its exotic, intense and complex character. For lovers of adventurous, highly aromatic coffees with a full, jam-like body, this Rwanda is an absolute must.

Purple flowers and a tropical ride on filter and espresso

This Rwanda excels in extraordinary aromatics and a complex character, where a light winey quality meets fresh fruitiness:

• On filter: This coffee truly shines on alternative brewing methods. Its floral and tropical aromatics fully open up — notes of melon, mulberries and orange wine with a pleasant honey-malt sweetness and a clean cocoa finish.

• On espresso: As a modern espresso it delivers an amazingly complex, syrupy and pleasantly smooth cup. Vibrant tropical fruit acidity comes to the fore, along with a long, deep finish of high-percentage dark chocolate.

Emmanuel Rusatira: From production worker to icon

Behind the unique flavour of this coffee lies the inspiring story of the founder of the family company Baho Coffee.

• The road to the top: Emmanuel Rusatira started out as a production worker at a coffee washing station and gradually built a respected network of 11 washing stations across Rwanda, today working with more than 16,000 farmers.

• Mountain microclimate: The Muganza washing station is located in the Kizi Rift area and processes cherries from 250 smallholder farmers on the surrounding hillsides. The coffee trees grow at extreme altitudes of 1,700 to 2,026 m a.s.l., giving the cherries ample time to ripen slowly and concentrate sugars to their maximum.

• Community support: By purchasing this coffee, Rebelbean also supports a breast cancer prevention project that our partner importer has been running in Rwanda for years.

Innovative OOTB Anaerobic Mountain Dry process

The exceptional flavour profile of this lot is the result of an advanced and very precisely controlled experimental processing of Red Bourbon variety:

1. Anaerobic fermentation: Perfectly ripe cherries first undergo fermentation in sealed tanks without access to air. This step gives the coffee its characteristic liqueur-like complexity, a light winey quality and notes of ripe tropical fruit.

2. Drying in mountain conditions: The cherries are then dried using the unique "Mountain Dry" technique on raised African beds. The specific mountain microclimate ensures slow, even drying, which is responsible for the resulting clarity and perfect flavour stability.

Star edition Constellations: What does CIH mean?

The designation CIH in the subtitle of this coffee is the name of a bright star from the exclusive Constellations edition. This name is given only to entirely exceptional, top-scoring lots produced by the Muganza station that demonstrate extraordinary flavour potential.