Froot Scoops (Washed Anaerobic): Light Roast (SO)
Froot Scoops (Washed Anaerobic): Light Roast (SO)
Froot Scoops (Washed Anaerobic): Light Roast (SO)
Froot Scoops (Washed Anaerobic): Light Roast (SO)
The Artery Community Roasters

Froot Scoops (Washed Anaerobic): Light Roast (SO)

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Our type of breakfast consists of two giant scoops of washed anaerobic Red Bourbon coffee chock full of fruity and sweet notes and a really enticing floral and nutty aroma.  

This coffee begins its journey as ripe cherries that are hand sorted and fermented overnight before being depulped and then sealed into plastic barrels for 72 hours. It's during this early stage that it develops it's sweet and funky vibe. 

And now you can safely say, don't worry I had fruits for breakfast. 

ORIGIN + VARIETY: SINGLE PRODUCER - Rwanda + Red Bourbon
TASTING NOTES: Sweet, syrupy, with berry and fruit notes and a chocolate finish. Reminds us of fruit loops in cereal milk with Oreos. 
ROAST: Light
PRODUCERS: Fabien Nahayo, Jean De Dieu Nyandwi, Callixte Ntakaziraho, Radzan Habonimana & Leotele Ndabasanze
FARM: Five smallholder farms working together (Average farm size: 0.12 hectares)
REGION: Southern Province, Nyaruguru District
ALTITUDE: 1555-1900 masl
PROCESS: Washed Anaerobic

SIZE: Available in 125g, 227g and 340g bags. 

GRIND: Whole Bean, Filter, French Press and Espresso/Moka Pot.

More about the producers:

This is a deeply traceable lot from five smallholders who all work on farmers that are adjacent to one another on Akagano Hill.

Emmanuel and the staff of Fugi Washing Station connected with the farmers through a farmer outreach and training program, where they discussed best practices for fertilization, cherry selection, and farm maintenance. During this outreach, Baho’s traceability program was explained to them as they appeared as good candidates to offer a slightly larger volume and were close enough personally to work on their farms in a harmonized way.

The agreement was made that each of these three growers should commit to the same schedules of maintenance and harvesting, as well as delivery day, so that their lot could be grouped in this way as a single unit.

In exchange, Baho (more about them below) offered extra resources,  a second payment bonus, and to pay health insurance for their families.

More about the processing method:

Ripe cherries are hand sorted and fermented overnight before being depulped and then sealed into plastic barrels for 72 hours. The coffee is then turned out onto raised drying beds, covered during hot sunshine and rainfall.

While the coffee dries, it is once again hand sorted and turned continuously. When the coffee reaches 20-22% moisture, it is covered and rests for 5 days to accentuate fruit aromas after which it is reopened and dried down to 15%. Once at 15% moisture is taken to the warehouse for another 5 days resting in cool humidity before bringing it back to the drying table and to dry down to 11% MC.

More about Baho Coffee (who oversees the washing stations we work with in Rwanda):

“Baho’s vision on community is guided by having a synergetic relationship with the
community of farmers that we work with, where we guide them and create solutions
in a replicable, sustainable and scalable manner leading to economic growth and
poverty reduction. Our overall vision is implied by the meaning of our name, Baho,
which in our local language means live/life. It is like a tree that grows up and has
branches, flowers and fruits and still keeps its roots in the ground. Baho is born,
grows up and sells coffee both locally and internationally and never forgets the
origin.”
- Emmanuel Rusatira, Owner Baho Coffee

It's hard not to be inspired by Emmanuel's genuine curiosity and passion for quality coffee
and experimentation. At a handful of his washing stations he is not only producing extremely clean natural processed coffees, but also pushing the experimental boundaries of the fermentation process (all very rare for Rwanda!).

Furthermore, Emmanuel is impressively proactive with education and outreach. He works closely with producers year round, and ensures they paid well above the national average of Rwanda, in addition to the bonuses paid to farmers in order to circumvent limits imposed by the government. We are so proud to be in business with Emmanuel and call him a friend. 

Brewing Tips:

  • ESPRESSO: Pull this lighter, funkier espresso a touch longer (1:3 event). Depending on your set up, try an extra fine grind! 
  • POUR OVER: For a V60, we recommend 99C water, finder grind, 20g of coffee to 300g water. 60g bloom, 4x60g tight pours, all around 3 minutes. Experiment and have fun with it! 
  • FRENCH PRESS: We recommend the James Hoffman method for French press: 1:16.67 ratio // medium grind (not too coarse) // add water, do not stir, brew for 4 minutes // after 4 mins break crust gently, scoop everything off that floats // let sit for another 5-8 minutes // don't press all the way, only use it as a filter at the surface of the brew.
  • ICED COFFEE: Perfect as a funky and wild pour over flash freeze brew. Use large cocktail ice, lower your brewing ratios and then prepare as you usually would (with the option of adding a bit less water)! 


Thank you to our partners at www.Semilla.com for the information contained on this page and connecting us with every farmer we get to work with!


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