Rwanda Muzo Giko Hill


Tasting Profile & Structure
Black Tea
Maple Taffy
Fig Jam
Vibrant: bright, dynamic
How do we feel about this coffee

It feels juicy, sweet, and comforting like sticky fig jam lightly spiced with cardamom, dark maple syrup drizzled over a Belgian waffle, and a walk in the forest during a warm summer rainfall with an Assam black team and a slice of lemon.
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 cherry prices that can be up to 80% over the national farmgate price set in Rwanda to incentivize producers to choose this station.

The coffee from the Baho Coffee Network in Rwanda is a blend of Red Bourbon grown by only 15 producers living on Giko Hill who deliver cherries to the Muzo washing station. Their farms range between 1,550 and 1,900 MASL and average .3 hectares in size; they are some of the smallest farms that Semilla works with in Rwanda but produce some of the most beautiful coffees, boasting intensely sweet and tropical fruit-flavoured profiles. This lot underwent washed processing at the station where cherries are hand sorted and then floated in tanks to further separate defects. After floating, cherries are 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 more accessible to sort out while the parchment is wet). The total drying time for washed lots is between 35 and 40 days.

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

Brewing Recipes

Ratio Coffee Water Time
Drip 16.5g : 1g 20g 330g 3min (V60)
Espresso 2.3g :1g 18g 43g 27 seconds
Immersion 15g : 1g
Peak Rest Time 5 to 40 days off roast

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