Sometimes a bit underappreciated, Rwandan coffees can deliver beautiful complexity and have a reminiscent acidity of fresh fruits. Harvested from the Western growing region in Rwanda, this Baho Bugoyi Natural has a complex tasting profile. After being harvested, this coffee is dried for up to 57 days on sun drying tables, which gives this coffee its sweet aroma and taste. Brewing on filter, this coffee has a stunning strawberry and rooibos tea aroma; opting for espresso, expect sweet juicy acidity with a light satin body. This natural has a lot of floral qualities, like many Rwandan coffees, and it’s a remarkable coffee as a pour over.
Region: Western Bugoyi
SCA Score: 85
Altitude: 1500-1900 MASL
Tasting notes: Strawberry and rooibos tea with sweet juicy acidity, a light satin body and floral qualities.