Rwanda Butare Bagaragaza Deo Anaerobic Natural - Premium African Coffee
This anaerobic natural micro-lot comes to us from Butare Farm in Nyamasheke, West Rwanda. Located at 1540masl. This 2-hectare farm has been owned by Bagaragaza Deo since he received the land from his elders in 2006. As all his role models were coffee farmers, Bagaragaza chose to follow in their footsteps and farm the region's most cultivated crop.
Bagaragaza has taken many steps to ensure quality in both his process and product. He has been ranked 1st in his district for agricultural practices, and his farm won the Cup of Excellence in 2015. In 2019, Bagaragaza also spent 10 days in Colombia to be trained in good agricultural practices and crop intensification.
Exceptional Flavor Profile
The brew was complex and expressive. The cup showed depth, very sweet and high acidity with layered notes of peach, kiwi, pineapple and watermelon with hints of red wine transitioning into a sweet, soft well-rounded finish.
Perfect Brewing Applications
This Rwandan coffee excels in brewing methods that highlight its high acidity and complex flavour profile:
Pour-over methods - Showcases kiwi, pineapple and watermelon notes
French press - Emphasizes great body and peach and stone fruit character
V60 - Highlights acidity and citrus notes
Chemex - Clean cup showcasing tasting notes and red wine hints
Cold brew - Enhances natural sweetness and reduces astringency
Brewing Recommendations
For the best Rwandan coffee experience:
Grind size - Medium for pour-over, medium-coarse for French press
Water temperature - 195-205°F
Brew ratio - 1:15 to 1:16 (slightly stronger to balance acidity)
Extraction time - 4-6 minutes for optimal tasting notes
