Rwanda Muzo Natural


We have run out of stock for this item.

Tasting Profile & Structure
Red Apple
Maple Syrup
Vibrant: bright, dynamic
How do we feel about this coffee

This naturally processed coffee feels charismatic like a juicy red apple, dark maple syrup drizzled over a Belgian waffle and a perfectly chilled oaky chardonnay with just the right amount of funk.
Coffee Style

Coffee Story
After 15 years as a coffee producer, Emmanual Rusatira and his family decided to build their 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 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 natural processing. Emmanuel has developed a method for drying naturals at Muzo that keeps the drying rate slow while ensuring the flavours are clean and free of over-fermentation. After sorting and floating, coffee cherries go directly onto raised beds to begin drying. The cherries selected are stored in bags for 12 hours to allow the mucilage to stick to the bean. Cherries are turned out onto drying tables the following day in small batches, spread thin, and turned every 2 to 3 hours. Throughout the process, the moisture content level is taken consistently. The coffee is covered with mesh, moved to shaded beds, to full sun and finally under complete shade until it dries to its desired moisture level of 14%. The whole process takes 50 to 55 days.

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

Brewing Recipes

Ratio Coffee Water Time
Drip 16.5g : 1g 20g 330g 3min (V60)
Espresso 2.4g :1g 18g 43g 27 seconds
Immersion 15g : 1g
Peak Rest Time 5 to 30 days off roast

You are $60.00 away from FREE shipping!

Your Order

You have no items in your cart