Muganza CWS
Baho Coffee Company Ltd
004
BAHO Muganza River Flow Fermentation Lot 004 is an Anaerobic Natural specialty coffee produced at BAHO Muganza Coffee Washing Station in Kibirizi Sector, Nyamagabe District, Southern Rwanda. The lot was developed through BAHO Muganza’s distinctive River Flow Fermentation processing technique, reflecting the station’s commitment to controlled fermentation and innovative post-harvest practices. Carefully selected ripe cherries were dedicated to this experimental lot and processed under closely monitored conditions, with particular attention to fermentation management, hygiene, drying, and traceability. The process was designed to preserve the quality of the ripe cherries while developing a distinctive and consistent specialty coffee profile. Lot 004 represents the collaboration between coffee farmers and the BAHO Muganza CWS processing team in pursuing higher-quality and differentiated coffees. Its progression to the International Jury stage of the Best of Rwanda 2026 competition demonstrates the potential of this innovative processing approach and the station’s continued commitment to specialty coffee excellence
General Information
Sensory and Jury Scoring Summary
About the Farm
“I am KABERA Frederick, a coffee farmer and farmers’
representative at BAHO Muganza Coffee Washing Station in Kibirizi
Sector, Nyamagabe District, Southern Rwanda. I am proud to
represent the farmers whose dedication and hard work contribute to
the quality of coffee produced at BAHO Muganza.
For me, producing specialty coffee begins on the farm. I have
learned that quality starts with good farm management, careful
harvesting, and selecting only ripe cherries before delivering them
to the Coffee Washing Station. I also understand that how we handle
our cherries after harvesting has a direct influence on the final
quality of the coffee.
I am especially proud that BAHO Muganza River Flow Fermentation Lot
004 has progressed from the National Jury to the International Jury
stage of the Best of Rwanda 2026 competition. To me, this is an
achievement for both the Coffee Washing Station and the farmers who
work hard throughout the coffee season. It shows us that our
efforts at farm level, combined with careful processing and
innovation at the station, can create coffee with greater value and
recognition.
As a farmers’ representative, I encourage fellow farmers to
prioritize quality by harvesting ripe cherries, maintaining good
agricultural practices, and delivering clean and properly selected
cherries to the station. I believe that when farmers and the Coffee
Washing Station work together with a common focus on quality, we
can produce distinctive Rwandan specialty coffee that can compete
successfully in national and international markets.
I am proud to be part of this journey and hope that the progress of
Lot 004 will inspire more farmers to believe in the value of
producing quality coffee.”
