NEW Amahoro – Single Origin

TASTE
We think it has a milky body with tropical fruit, dark chocolate and praline flavours to represent the terroir of Rwanda.
Sweetness ++     Acidity +    Body ++++

PRODUCERS
Bikunda Hill is home to a tight-knit group of seven farmers who live along the edge of Lake Kivu. Every harvest season, they join forces, loading their freshly picked cherries into boats and making the journey together to the Ngoma washing station.
The connection to Bikunda Island began in 2019, when Emmanuel of Baho Coffee started highlighting coffees from individual hills and micro-communities. In East Africa, this level of traceability is rare, and it created a new kind of bridge — one that links coffee drinkers directly to the people who grow their beans. For the farmers, it also brought something more meaningful: acknowledgment, fair pay, and a sense of belonging in an industry that often overlooks smallholders.
Emmanuel describes the Bikunda group as unified and proud — farmers who work together with intention and care. Their collaboration isn’t just about producing coffee; it’s about building long-term relationships rooted in trust and shared purpose. To help sustain this, Baho Coffee pays significantly above the national farmgate rate and even covers the cost of ferrying cherries from the island to the mainland.

PROCESSING
At Ngoma washing station, the natural process is executed with precision and attention to detail. Upon arrival, cherries are hand-sorted to remove underripe, overripe, or damaged fruit, followed by floating to separate the densest, highest-quality cherries from the rest.
The chosen cherries are then transferred to raised drying beds, where they spend 35 to 40 days drying slowly in the sun. During this time, workers continually turn and inspect the cherries to maintain even drying and remove imperfections. Once the moisture stabilizes between 12 and 12.5%, the coffee is rested for at least a month before milling. At the dry mill, the coffee is hulled, color-sorted, and screened, then re-sorted to ensure exceptional consistency before export.
The result is a clean, expressive natural coffee that captures the unique microclimate of Bikunda Hill — shaped by its lakeside setting and the careful hands that nurture it.

ABOUT THE WASHING STATION
Acquired by Baho Coffee in late 2019, Ngoma Washing Station sits directly on the shores of Lake Kivu. It’s one of Rwanda’s most picturesque and promising stations, both in location and in the quality of coffee it produces. Roughly 780 farmers deliver their cherries here, resulting in about 575 exportable bags each year — making Ngoma one of Baho’s most boutique operations.
Ngoma also plays a leading role in Rwanda’s emerging coffee appellation initiative, which aims to identify and protect distinct regions in the same way Colombia does with its famed growing areas. Coffees from Ngoma have already gained recognition for their floral character and complexity, consistently performing well in the Cup of Excellence.
Emmanuel calls Ngoma his finest station — not just for its breathtaking setting, but for the community it represents and its ability to showcase the true potential of Rwandan coffee.