Baho

Tasting notes

Character

• Experimental
• Funky

Experience a striking, experimental evolution of Rwandan coffee with Baho. Crafted from Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. cherries by dedicated smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers, this lot undergoes a remarkable 300-hour extended anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. that completely transforms its character. The result is a highly intense, wonderfully elegant cup that boasts a distinct, vibrant soda-like flavor profile. Reminiscent of a fine Frinsa lot but with elevated refinement, it drinks like a crisp, bubbly tonic water infused with tart pomegranate, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. cantaloupe, and a deeply refreshing, syrupy complexity.