Burenga | Anaerobic Natural | Rwanda

Anaerobic Natural Process

Profile: Medium filter, light espresso

Notes: Cherries and Plums

Region: Western Nyamasheke, Western Province

Farm/CWS: Akagera CWS, Ngoma CWS, Bugoyi CWS

Producer: Emmanuel Rusatira. Akagera, Ngoma, & Bugoyi surrounding smallholders

Altitude: 1535-1900m

Variety: Red Bourbon

TL-DR: Killer house espresso, super fun guest espresso, pretty nails batch brew.

Comprised of cherries from Baho’s three western stations—Akagera, Ngoma, and Bugoyi—this lot demonstrates what's possible when increased volume allows for greater consistency and quality selection. By working with a broader pool of coffees, Emmanuel has been able to build this lot specifically for our audience. The result is wild and expressive: juicy, fruit-forward, and reminiscent of the Ethiopian landrace lots that hooked so many of us into speciality coffee in the first place.

Despite the larger scale, we're still selecting only the smallest screen-size beans (12/13). This strategy allows us to offer these distinctive Rwandan coffees at reasonable everyday prices, while paying above-market rates for a product that could otherwise be sold as commodity coffee. Better value for consumers, while adding value at origin.

This buying strategy reflects an uncomfortable reality of coffee sourcing. While we love stories of individual producers, and it's certainly easier to spin a yarn about a single washing station, if we want to maximise the revenue retained by producing communities, then we need to think about the wider picture. In recognising the ethical complexities of sourcing from subsistence farmers, we realise that improving livelihoods requires a level of flexibility on our part. This lot isn’t about exclusivity; it’s about creating a model that allows our origin partners to maximise efficiency and value for the labour force involved in production.

To Emmanuel, Burenga means a large portion of his small-screen coffees are sold before they're even harvested. To us, it means access to the same quality profile year after year, at a stable price. That's a pretty good deal for everyone involved.

Akagera CWS

Akagera is one of Baho’s newest stations, taken over by Emmanuel at the start of 2020. Situated in Nyamasheke District between Lake Kivu and Nyungwe Forest, it’s a small but high-potential site, with around 460 farmers contributing just under 400 bags a year. Akagera sits close to Ngoma and shares many of the same hill and island communities. Originally built and run by the Kobakanya Cooperative, the station struggled to maintain operations and secure consistent markets. Baho stepped in to take over management, offering stable prices, reliable market access, and organisational support. Today, the cooperative remains active, and Akagera has become a secure, quality-focused home for their coffee under Baho’s guidance.

 

Ngoma CWS

Ngoma Coffee Washing Station sits on the shores of Lake Kivu in the hills of Nyamasheke District, Western Rwanda — a terroir shaped by volcanic soil, steady elevation, and gentle lake breezes that help ensure slow, even drying for the beans. Since Baho acquired the station in late 2019, around 780 smallholder farmers have delivered cherries to Ngoma, producing roughly 575 bags (≈ 1.5 containers) of export-grade green coffee per season. Though modest in size, Ngoma consistently punches above its weight in cup quality, offering distinct, bright yet full-bodied coffees that reflect the region's unique geography and climate. As a “sister station” to Akagera Coffee Washing Station, it shares many of the same delivering hill and island communities — but benefits from its direct access to Lake Kivu’s microclimate, which helps deliver coffees with clarity, balance, and complexity.

Bugoyi CWS

Bugoyi Coffee Washing Station also sits on the shores of Kivu, in Rwanda’s Rutsiro District, Western Province. Acquired by Emmanuel and Baho in 2016, it has grown into one of the company’s flagship stations, serving around 1,300 smallholder farmers and producing approximately 1,300 bags of exportable coffee each year. As Baho’s largest washing station, Bugoyi benefits from Lake Kivu’s unique microclimate, where cool winds and soft sunlight help create ideal drying conditions. The result is consistently clean, expressive coffees that have become a hallmark of both the station and the wider Lake Kivu region.

Processing

Ripe cherries are hand-sorted and floated to remove defects before undergoing 72 hours of dry anaerobic fermentation in sealed containers.

Following fermentation, the cherries are re-sorted and dried slowly on raised beds for around 30 days, with careful shade management used to control temperature and airflow. Once the coffee reaches a stable moisture content of 12.5%, it is rested for a further 30 days before milling and export preparation.

Baho

Emmanuel Rusatira, the founder and CEO of Baho Coffee, has been a key figure in Rwanda's coffee industry for over two decades. Starting as a washing station manager, he eventually launched Baho Coffee, which now oversees multiple washing stations in the country. Under his leadership, Fugi has become a center of innovation, incorporating alternative processing methods such as honey, natural, and experimental processes. Emmanuel is deeply committed to supporting local farmers, providing free seedlings, agricultural training, and market access to improve their livelihoods.

Emmanuel's dedication to quality and community development has made a significant impact on Rwanda's coffee sector. He initiated programs at Fugi that support young farmers, including a group of 37 motivated individuals who receive free seeds and guidance. His efforts have not only enhanced the global reputation of Rwandan coffee but have also played a crucial role in elevating the lives of local farmers, fostering both economic growth and sustainable agricultural practices in the region.

 

Emmanuel Rusatira & Baho Coffee

Emmanuel Rusatira, founder and CEO of Baho Coffee, has been a driving force in Rwanda’s coffee industry for more than two decades. Beginning his career as a washing station manager, he developed a deep understanding of coffee production before establishing Baho Coffee, which today manages multiple washing stations across Rwanda and works with thousands of smallholder farmers.

Under Emmanuel’s leadership, Baho has built a reputation for quality, innovation, and long-term farmer partnerships. Alongside producing exceptional coffees, the company invests in farming communities through seedling distribution, agronomic training, and reliable market access. Emmanuel’s commitment to improving both coffee quality and farmer livelihoods has helped strengthen Rwanda’s position as one of the world’s leading specialtiy coffee origins while creating lasting economic opportunities for the communities Baho serves.