This silky coffee reminds us of cherry and kiwi.

Region : Nyamasheke, Rwanda
Farm : Ngoma
Variety: Bourbon Rouge
Altitude : 1850M
Method: Natural
Notes: Cherries, kiwi, silky

Located on the shores of the spectacular Lake Kivu, the Ngoma washing station is the most recent acquisition of Baho Coffee, acquired in 2019. Although modest in size, it stands out for the exceptional quality of the coffees produced there.

Ngoma collaborates with about 780 small producers from the district of Nyamasheke, a region known for its high-altitude terroirs and the aromatic complexity of its coffees. Each year, the station produces around 575 bags exportable green coffee — a reduced volume that reflects a craft and quality-oriented approach.

Before its acquisition by Emmanuel Rusatira (founder of Baho Coffee), the station worked with a multinational player notoriously known for imposing low prices on producers. Today, Ngoma is integrated into a model based on quality, transparency, and fairer compensation for farmers. This coffee, and the incredible social impact it allows, was introduced to us through our import partners Semilla Coffee. 

Grown at an altitude of about 1850 meters, this coffee is made up of the variety Bourbon Rouge. It is picked at full ripeness and sorted by flotation first, then by hand, to remove cherries that are overripe or underripe, before being stored in plastic bags for 12 hours. It is then fully pulped by hand, then passed under a stream of water to remove the remaining mucilage, before being immersed in water for 8 to 12 hours. Finally, it is spread on raised beds for 30 to 40 days for a slow and even drying.

This rigorous processing helps preserve the integrity of the bean while highlighting the unique qualities of Ngoma coffees.