Emanuel from BAHO coffee, Rwanda and Congo, and Ernest from Typica came to visit us last month in our shop in Antwerp. With them they brought an amazing selecting of coffees from Rwanda and Congo. What followed was a great cupping and some serious coffee bonding. Emanuel took the time to tell us his story and show us how versatile these origins can be.
Our highlight of the table was this amazing FUGI
This is Natural Anaerobic, 72hrs. Selected and quality approved cherries were put in clean container, closed fully and kept inside the container without air circulation for 72 hours. Then, the container was opened, wait for 6 hrs before they put coffee in open sun on drying tables. Coffee was then dried carefull, by sorting it again, and after 79 days, the M.C of green was 11.2% . Parchment was kept for 39 days to rest before dry milling.