DCF, Rwanda, BAHO regional, WSHD/HNY/NTRL + swiss water

About This Coffee

A decaffeinated single-origin coffee from Rwanda's BAHO cooperative, sourced from three washing stations — Akagera, Muzo, and Fugi — across the North and Southern provinces at 1500–2100 masl. The Red Bourbon variety lots are processed separately using washed, honey, and natural methods, then blended and finished via the chemical-free Swiss Water Process to remove 99.9% of caffeine. Flavor notes of fig jam, walnut, and custard apple. Harvested winter 2024–2025 and imported by Walker Coffee.

Origin

Akagera (Rwanda) • Muzo (Rwanda) • Fugi (Rwanda)

Flavor Notes

Fig Jam, Walnut, Custard Apple

Roast Level

Medium

Processing

Washed, Honey, Natural, Swiss Water Decaffeinated

Typology

Arabica

Red Bourbon

Buy from Roaster

Modus Coffee

Sharif and Jessica founded Modus Coffee in early 2015 on Broadway between Cambie and Main in Vancouver, choosing the Latin word for "way" or "method" to describe their structured, transparent approach to the craft. They roast on a Loring using smart roast technology, producing light to medium profiles that emphasize clarity and sweetness across single origins from Ethiopia, Kenya, Colombia, Guatemala, Costa Rica, and El Salvador. The team includes Q graders and certified SCA professionals, which shows in the detailed origin information and transparent pricing they share with customers. Regular public cuppings and education workshops are a core part of the operation, alongside a wholesale program that supplies specialty cafes across British Columbia.

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