Bugoyi

Bugoyi CWS, run by Baho Coffee and Emmanuel “Emma” Rusatira, specialises in anaerobic natural processing of Red Bourbon cherries in Rwanda’s Rutsiro District. Cherries are fermented in sealed, oxygen-free tanks before sun drying, producing complex coffees with rich fruit notes, deep sweetness, and bright acidity. Known for precision and quality, Bugoyi’s anaerobic lots often feature berry flavours.

Buhima Village lies in Rwanda’s western Rutsiro District, an area with high elevations, fertile volcanic soils, and a temperate climate ideal for growing Arabica coffee. The village is part of a community-based agricultural network, where smallholder farmers cultivate coffee on small plots, often intercropped with food crops. Local cooperatives and washing stations have played a key role in improving processing standards and supporting sustainable farming, contributing to both the village’s economy and the region’s growing reputation for quality coffee.

Coffee was introduced to Rwanda by German missionaries in the early 1900s during colonial rule. However, it wasn’t until the 1930s under Belgian administration that coffee production became widespread, largely due to forced cultivation policies. For decades, Rwanda focused on producing low-grade commercial coffee, but after the 1994 genocide, the industry began a remarkable transformation. With support from international development programs and a growing emphasis on quality, Rwanda emerged as a producer of specialty coffee, known for its vibrant acidity, tea-like body, and floral notes.