Remera Hill

From Baho Coffee

process
slow dried natural
variety
red bourbon
flavor profile
Juicy, colorful, marmalade, orange wine
$ 16 
Remera Hill

The Why

Processed at Baho's Humure washing station, this is a new separation lot of the 13 growers that live nearest to Remera Hill. Emmanuel, the owner of Baho, talks about a "low and slow" approach to coffee drying, inspired by slow-cooking food to concentrate and intensify flavors. With the eventual goal of complete transparency from smallholder farm to export, they are building commitments with producers that support an investment in coffee quality and economic viability. In a region where producers are often completely anonymized, Remera Hill brings a name and a place to a small but growing group of people. Real and lasting relationships are built on trust, and they take time to mature, but we're confident that "low and slow" is just as good an approach to organizing people as it is to drying coffee.

Contributing farmers:

Edouard Ntaganda, Nahason Rukara, Boniface Ahorukomeye, Gaspard Bazatsinda, Emmanuel Benda, Claver Bihoyiki, Julia Cyurinyana, Damascene Gawkwandi, Damien Sibaniro, Glibert Sindayigaya, Manase Twahirwa, Samuel Barigira, Bibiane Candari

Quick tips:

For more tips and brewing recipes, head to our Dial-in page!

Details

origin
Rwanda
location
Remera Sector, Gatsibo District, Eastern Province
who
13 growers from Remera Hill
how
Imported by Sundog Trading (in coalition with Semilla Coffee)
farm
elevation
1550-1850 masl
process details
Cherries are sorted under shade to remove visible defects before multiple rounds of floating. The denser coffee is packed into sealed plastic bags, placed in the shade and fermented for 18 hours in a low oxygen environment. The cherries are then spread onto raised beds in a single layer, turned and shaded to maintain an ideal bed temperature. Total drying time is 59 days.

Remera Hill

Starts at
-
after one year.
Please note! We do have to charge $1 to initiate a subscription. This charge will be applied to your first bill.

The Why

Details

Subscriptions are billed on the 1st of the month, but we roast and ship on the first Tuesday. Each order is packaged in vacuum-sealed boxes and is shipped via USPS.

Questions about this or anything else? Please feel free to get in touch! We truly love chatting with y'all, and would be happy to talk through subscription options!

Remera Hill

From Baho Coffee

$ 16 

The Details

Processed at Baho's Humure washing station, this is a new separation lot of the 13 growers that live nearest to Remera Hill. Emmanuel, the owner of Baho, talks about a "low and slow" approach to coffee drying, inspired by slow-cooking food to concentrate and intensify flavors. With the eventual goal of complete transparency from smallholder farm to export, they are building commitments with producers that support an investment in coffee quality and economic viability. In a region where producers are often completely anonymized, Remera Hill brings a name and a place to a small but growing group of people. Real and lasting relationships are built on trust, and they take time to mature, but we're confident that "low and slow" is just as good an approach to organizing people as it is to drying coffee.

Contributing farmers:

Edouard Ntaganda, Nahason Rukara, Boniface Ahorukomeye, Gaspard Bazatsinda, Emmanuel Benda, Claver Bihoyiki, Julia Cyurinyana, Damascene Gawkwandi, Damien Sibaniro, Glibert Sindayigaya, Manase Twahirwa, Samuel Barigira, Bibiane Candari

More options:

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