Ghost Roaster - Rwanda Akagera and Fugi Ukuri

Emmanuel Rusatira, founder of Baho Coffee, processed two lots from Akagera and Fugi stations using his standard anaerobic natural protocol, then milled and blended them together. Both lots underwent identical processing: cherries were floated, sorted, stored in sealed bags overnight, and fermented in sealed barrels for 72 hours before being dried on raised beds. Baho Coffee focuses on community synergy, guiding farmers towards sustainable and scalable economic growth, and poverty reduction. The name "Baho" signifies life and growth, reflecting their commitment to maintaining strong roots while expanding locally and internationally.