Fugi Ngoma

This coffee is sourced from the Ngoma washing station located on the shores of Lake Kivu in the Nyamasheke district of Rwanda. It is produced by approximately 780 small producers and processed at the Ngoma station, which is part of Baho Coffee, founded by Emmanuel Rusatira. Grown at an altitude of about 1850 meters, this coffee is made up of the Red Bourbon variety. The cherries are picked at full ripeness and undergo careful sorting by flotation and hand selection. After being stored in plastic bags for 12 hours, the coffee is fully hand-pulped, washed under running water to remove mucilage, and immersed in water for 8 to 12 hours. It is then dried on raised beds for 30 to 40 days to ensure slow and even drying. This rigorous washed processing preserves the bean's integrity while highlighting the aromatic complexity characteristic of high-altitude Nyamasheke coffees.