Specialty Coffee Rwanda Emmanuel Rusatira Honey
CUP CHARACTERISTICS:
Aroma: Floral, berries, chocolaty, nutty, honey
Flavour: violet, strawberry, cocoa, walnut, honey
Body: medium
Acidity: low
Aftertaste: cocoa
SCA points: 87.25
Roasting level: light-medium
Recommended for: espresso
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- Stock: In Stock
- Model: 7064
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Species: Arabica Altitude: 1700 – 2000 masl Process: Honey Screen: 16+ Variety: Red Bourbon Production Area: Kizi Rift Producer: Emmanuel Rusatira Martines Category: Specialty coffee |
Profile 
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Information:
Emmanuel Rusatira is the founder and owner of Baho Coffee, with a long experience in the coffee sector, acquired during 15 years working for a coffee exporting group in Rwanda. In 2016, he decided to embark on his own project with the aim of establishing washing stations in various regions of the country and thus offering a range of unique profiles reflecting the diversity of Rwanda.
Today, Baho Coffee operates 12 washing stations in the country, guaranteeing the high quality of its products through a controlled process of the cherries.
The name “Baho” comes from a Rwandan expression that symbolizes “having life, being strong and overcoming adversity” – values with which Emmanuel feels deeply identified. After years of effort and sacrifice, he managed to get ahead with his family, and now, as a businessman, he works side by side with coffee growers to empower them and continuously improve the quality of coffee in his country.
Gaseke Washing Station is located in the Kizi Rift coffee growing region, specifically in the Nyamagabe district. Its privileged geographical location and the favorable climate of the area create optimal conditions for the cultivation of high-quality coffee, which guarantees the production of green coffee beans with unique characteristics, reflecting the richness of the region.
This station acts as a meeting point for more than 500 local coffee growers, promoting community collaboration and strengthening the socioeconomic fabric of the area. Gaseke not only evidences the relevance of the regional geography in coffee production, but also the commitment of its community to excellence in coffee quality.
Built in 1983, the washing station was expanded and modernized in 2016, upgrading its facilities to optimize the processing of cherries delivered by coffee growers.