Caph is a coffee from the Kizi Rift region of Rwanda — a high-altitude mountainous area that allows for slow cherry maturation and the development of depth and complexity in Red Bourbon. The coffee underwent a natural process with a unique anaerobic fermentation, during which the coffee cherries were fermented together with Urwagwa, a traditional local banana beer. This method enhances natural sweetness and creates a distinctly fruit-forward profile with clean, precise flavors. At our roastery, we chose a light roast to highlight its character.
The Kizi Rift region in Nyamagabe District is considered one of Rwanda’s most distinguished growing areas, thanks to its high elevations, rich soils, and cool climate that allow for slow and controlled cherry maturation. This coffee comes from Karambi washing station, operated by Baho Coffee, working closely with smallholder farmers and maintaining strict hand-sorting and quality control throughout every stage.
Baho Coffee, led by Emmanuel Rusatira, represents the new generation of Rwandan coffee production — connecting traditional local agriculture with advanced processing techniques. Their stations invest in farmer training, cherry quality improvement, and consistency across harvests. The dominant regional variety, Red Bourbon, expresses itself here with clarity and balance, shaped by natural growing conditions and carefully controlled anaerobic fermentation that deepens aromatic complexity while preserving precision and structure in the cup.
