Muzo - Rwanda {Anaerobic Natural}

Technical specifications

Roaster: Kima Coffee Roasters
Origin: Gakenke, Rwanda
Producer: Emmanuel Rusatira (Baho Coffee)
Altitude: 1550 – 1800 m.a.s.l.
Varietal: Red Bourbon
Process: Anaerobic Natural
Flavor profile: Red plum · Strawberry · Mango · Nectarine · Honey
Format: 250 g
Grind: Whole bean

Muzu is a clear example of the new wave of specialty coffee in Rwanda.

Produced by Emmanuel Rusatira, founder of Baho Coffee, this lot reflects an innovative approach focused on traceability, quality, and the development of unique profiles.

After more than 15 years in the industry, Emmanuel has propelled Rwandan coffee to new standards, working with local producers and developing experimental processes that maintain the origin's identity.

The result is a vibrant, juicy coffee full of character.

Process

Processed using the anaerobic natural method, this coffee combines innovation and technical control:

Manual harvesting of ripe cherries
Fermentation in the absence of oxygen in sealed containers
Development of complex aromatic compounds
Drying with the "sleeping bag" technique to control temperature and humidity
Stabilization of the profile and preservation of fruity notes

This process results in an intense yet clean and well-defined coffee.

Sensory summary

Red Plum
Strawberry
Mango
Nectarine
Honey

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