Gitoki Washing Station
Altitude: 1,500 - 2,100 MASL
Varietal: Red Bourbon
Process: Anaerobic Fermentation
Notes: Strawberry, Rose and Green Apple
The Baho coffee company is made up of coffee experts led by Emmanuel Rusatira, a coffee master. With experience in experimental fermantations, Baho are able to produce some stellar results in the final cup.
This particular coffee has been selectively hand-picked, followed by a step by step fermentation process starting with more strict sorting, floating and then taken to clean clay jars for fermentation, where the coffee is starved of oxygen for 72 hours. The coffee is then shade-dried (this can take up to 40 days).