Opus. Rwanda, Janja hill, red bourbon, WSHD

$ 24.00$ 144.00

Clear

 

The Opus, Exotic & Complex

Another nod to the Scandinavian style of roasting, the Opus is expertly light. Usually floral forward, you can expect a delicate and brighter cup. Mostly staying with washed coffees, our roasting process looks to show off clarity of flavours.

 


 

The Opus right now & origin details

BAHOs smallest station, a drier area with lower rainfall brings out the most delicate notes. The station regularly has 496 small holder producers bringing their cherries but this lot is from a select 13 for a more focused floral cup. The station is housed in central Rwanda with plenty of hills, and the most floral forward coffees of BAHO come out of here. Producers are paid 80% more than the national farmgate average as well for the meticulous attention.

Notes

yuzu, anjou pear, orange tang

Country

Rwanda, Northern Province, Gekenke district

Producer / Mill / Group

Muzo mill. 13 select producers include: Faustin Nshimyimana, Philipe Nsinzimihigo, Laurent Karina, J. Bosco Zirimwabagabo, Berinadete Mukeshimana, Edouard Ruhamiriza, Aphrodis Hategekimana, Cyprien Manirafasha, Zephanie Byago, Felecien Biyifuye, Vincent Hafashimana, Theoneste Gakoza, Daphrose Mujawamariya.

Elevation

1550-1900m

Process

Washed. Under shade, every cherry is sorted for only ripes. Next, multiple rounds of flotation to separate defective beans. All BAHO washed coffees undergo a double fermentation process. After depulping, the coffee is immediately dry fermented (placed into an open-air fermentation tank with no water) for 8 to 12 hours. Next, washed and the tank is filled with water for another 8 to 12 hour wet fermentation submerged in water. Next comes grading. Now washed and separated by density. For this lot, A grade is selected. BAHO has implemented further grading that goes into A1, A2, A1+ etc.  After grading, the coffees are soaked now with no mucilage, in a tank of water for a final 8 to 12 hours. After soaking, coffees are moved onto shaded drying beds for 48 – 72 hours. This starts off a slow drying, and also gives more time for more sorting. Total drying time for washed coffees is 35 – 40 days.

Variety

red bourbon

Harvested

Imported by Semilla, Harvested 2021 summer

a few resources

Some spots to check out whether you’re looking to get more out of your cup or to learn more about working with us:

Subscription.
coffee to your door

Wholesale.
modus in your store

Brew guides.
a better cup at home

Coffee Archive.
history of origins