Janja Hill - Rwanda Bourbon (2025)
This is our third harvest working with the Muzo washing station and Janja Hill. The Muzo washing station is excellent for producing clean, sparkling and sweet coffees from Rwanda, and this one is no exception.
250g
Janja Hill - Rwanda Bourbon (2025)
September Coffee Roastery
119 Iber Road
Unit 9
Ottawa ON K2S 1E7
Canada
- Variety: Red Bourbon
- Country: Rwanda
- Region: Gakenke District
- Process: Washed
- Producer: Emmanuel Rusatira
- Washing Station: Muzo Washing Station
- Roast Level: Light
In the cup
We taste sweet plums and purple fruits with black tea florals, and a sweetness that reminds us of blackberries and tangerine acidity. This coffee has a silky body with a clean finish.
Funky
Experimental
About The Producer
Emmanuel Rusatira noticed a lack of support and motivational opportunities available to producers in the Gakenke District of Rwanda. He wanted to change that, not only to improve the quality of coffee being exported from the region, but to give smallholders the resources, finances, and overall support they deserved. He created the Muzo Washing Station, a centrally located washing station in the mountainous region of Rwanda, through Baho Coffee. A leader from Muzo will drive to collect coffee from all over the region, which aids producers whose farms are located too far away. The Muzo Washing Station also has an agronomist on site who provides training sessions to local producers on fertilizing, pruning, and harvesting.
Processing
The first step, regardless of the process, is cherry sorting. Under shade, every cherry is sorted to ensure only the ripest are chosen and that any visibly defective cherries are removed. Next, the hand selected cherries are placed into tanks where they go through multiple rounds of flotation to separate off the 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. The coffee is then washed and the tank is filled with water for an additional 8 to 12 hour wet fermentation (coffee completely submerged in water). Once the fermentation is complete, the coffee is pushed through the grading channels. Here the coffee is very rigorously washed and separated by density.
Transparency
Imported
We Paid
Roasted Costs