C57: 

Farm/Producer: Fugi Washing Station

Region: Rwanda, Southern Province

Process: Honey

Altitude: 1550 - 1850 masl

Variety: Red Bourbon

Cup Profile: Nectarine, Dried Apple, Sugar Cone

Another excellent lot from the guys at Baho, but this time we are showcasing their Fugi Washing Station. Located in Rwanda’s Southern Province near the Nyungwe Forest, this was Emmanuel Rusatira’s very first station, and today it’s known as Baho’s hub for experimentation, nearly half of its annual production explores alternative processing methods like honey and natural. 

This lot was processed using the honey method, where cherries are hand-sorted and floated for quality, they’re depulped without water, and a significant layer of sticky mucilage is intentionally left on the seed. This mucilage is rich in sugars and pectin, key to the distinct sweetness of honey-processed coffees. The coffee is then dried slowly on raised African beds over 14–20 days

This careful, monitored drying on raised beds allows the sugars to ferment and develop deeper sweetness and texture in the cup. What you would typically get is this beautiful balance of clarity and fruit-forward richness.

What we found on filter was quite a clean and juicy cup with notes of stonefruits and dried fruit. We picked up notes of nectarines and dried apple. On espresso everything gets more concentrated with more notes coming through such as apricot jam and this black tea finish. It was a delightful milk experience where the sweetness level gets elevated highlighting a dominant flavour note of sugar cone.