Imbuto – Rwanda (Collection)

Origin: Rwanda
Region: Gakenke
District: Gakenke
Washing station: Muzo
Producer: Emmanuel Rusatira – Baho Coffee
Variety: Red Bourbon
Process: Anaerobic Natural
Altitude: 1,700–2,000 masl
Tasting notes: Strawberry, Mango, Maple Syrup, Banana, Rose

BOSCON Collection Line

A lush, highly aromatic coffee, designed for filter methods where its fruity character and sweetness can unfold completely. Red and tropical fruit, medium acidity, and a sweet maple syrup base result in a clean, creamy cup with a long finish.

The story behind Imbuto

In the Gakenke district, in northern Rwanda, this coffee is produced by smallholder farmers and processed at the Muzo washing station, managed by Emmanuel Rusatira through his Baho Coffee project.

The high cultivation altitudes and climatic conditions of the area favor a slow maturation of the cherries, allowing for a greater concentration of sugars and aromatic compounds to develop.

The Anaerobic Natural process starts with a classification of the cherries by ripeness, followed by an anaerobic fermentation in whole cherry and open-air drying. The result is an intensely fruity profile, with strawberry and mango as the dominant descriptors.

Additionally, this coffee is part of an initiative promoted by Baho Coffee that contributes to breast cancer prevention programs in Rwanda, generating a positive impact on producing communities.

Denomination: Natural roast coffee
Roasted by: BOSCON Coffee Roasters
Address: Carrer de Finlàndia 16, El Pla del Real, 46010 Valencia, Spain