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OBRIY
OBRIY · MMXXVI250 G · 8.8 OZRwanda Gitoki
Rwanda

Rwanda Gitoki

Rwanda · Eastern Province · Gatsibo

A classic washed Red Bourbon from the newest station of the Baho family.

Yellow apple, papaya, candied pineapple and cocoa. Round body of medium density. Berry acidity gives way to rich sweetness and ends with restrained bitterness.

Tasting notes
Yellow applePapayaCandied pineappleCocoa
Body
Medium
Acidity
Lively
Sweetness
Sweet
Clarity
Crystalline
Roast profile Filter
LightMediumMedium-darkDark
Poids 250 g
Coffee format Whole beans
1
Freshly roasted coffee · free shipping over €65
Best within60 days
Availability2 bags left
How to brew this coffee at its best
How to brew it

Comment nous le préparerions.

Roasted for filter and at its best in a pour-over or batch brewer.

01 · Pour-over

Pour-over

Dose15 g
Water / yield250 g
GrindMedium-fine
Time2:45–3:15
Use water at 92–94°C. Bloom with 40 g for 40 seconds, then pour the rest in slow circles in two or three pulses.
02 · Drip coffee maker

Batch brew

Dose60 g
Water / yield1000 g
GrindMedium
Time5–6 min
Use fresh filtered water and a rinsed paper filter. Serve soon after brewing and don't keep the coffee on the hot plate.
03 · Cezve

Cezve

Dose8 g
Water / yield80 g
GrindExtra-fine
Time2–3 min
Mix the coffee with cold water and heat slowly. Take the cezve off the heat as soon as the foam starts to rise, let it settle for a minute and pour.
Temporary coffee farm image
From the farm

Baho Coffee · Gitoki washing station
— Eastern Province · Gatsibo

All of Rwanda sits at relatively high altitude; its lowest point is 950 metres. Marshes and sunny savannas dominate the east, while the centre is hilly and mountainous.

Gitoki is a hill in the Eastern Province and home to the newest washing station of the Baho family, built in 2020 so farmers in the Gatsibo district no longer had to carry cherries long distances. It collects coffee from 1,120 farmers, produces around 10 containers a year and employs 130 people at peak harvest. Baho also runs a seedling programme that encourages farmers to plant more coffee.

Altitude
1,500–1,800 masl
Producers
Baho Coffee · Gitoki washing station
The process

Lavé
by design.

The cherries are hand-picked with extra sorting and delivered to the washing station. They are sorted again, depulped and fermented under water for up to 42 hours.

Drying on raised beds takes about 10 days. The result is a clean cup with restrained acidity and juicy sweetness.

Temporary coffee processing image
The whole spec

Nothing hidden.
Everything on the bag.

Producers
Baho Coffee · Gitoki washing station
Region
Eastern Province · Gatsibo
High-altitude microclimate · cool nights, long maturation.
Varietal
Red Bourbon
Selected for cup clarity and density.
Process
Lavé
Cherry picked ripe, then dried to protocol on raised beds.
Altitude
1,500–1,800 masl
Cool nights, long maturation, dense bean structure.
Harvest
2025 harvest
Selective hand-harvest at peak ripeness.