Rwanda | Nyamasheke | Ngoma Bikunda Island | Natural

$23.00 CAD

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Flavour Notes
Black Cherry, Hibiscus, Dark Chocolate

Key Specs

Variety: Red Bourbon
Process: Natural
Drying Time: 35 to 40 days on raised beds, finished at 12 to 12.5% moisture
Altitude: 1500 to 1859 masl
Harvest: March to June 2024
Drying Method: Raised beds, hand sorting throughout
Average Total Farm Size: 12.3 hectares
Washing Station: Ngoma
Region: Bushekeri Sector, Nyamasheke District, Western Province, Rwanda
Contributing Farmers (Bikunda Hill Group):
Viateur Basabose
Valerie Nyiranzeyimana
Jmv Usekanabagoyi
Innocent Uwihoreye
Celestin Manirarora
Sylveran Ugirabantu
Emmanuel Cyiza
Roast Level: Medium Light
Importer: Semilla Coffee

About Bikunda Island

This lot comes from Bikunda Hill, a small community of seven farmers living right on Lake Kivu. Each year, they gather their harvests, travel together by boat, and deliver cherry to Ngoma washing station.

The story of Bikunda Island ties back to 2019, when Emmanuel at Baho Coffee began isolating lots traced to specific hills and micro-communities. It’s unusual for East African coffee to be mapped to this level of detail, and it opened up the chance to connect more directly with the people behind the coffee. For the farmers, it also meant recognition and relationships that are rarely extended to smallholders — not just better pay, but visibility and pride.

Emmanuel describes this group as being selected for their sense of pride and unity, coming together for their delivery days as a team. The goal is more than coffee; it’s about creating connection, strength, and long-term partnership. To support this, Baho not only pays farmgate prices far above the national level but also covers the cost of transporting cherries from the island to the station.

Processing Details

Ngoma station uses a clean, careful natural process. After cherry is received at the station, it is hand sorted to remove underripe, overripe, and foreign matter. The coffee is then floated to separate the heavier, higher-quality fruit from lighter cherries.

From there, the best cherries are moved directly to raised drying beds. For 35 to 40 days, they are slowly dried under the sun, with continuous hand-picking to remove defects. Once moisture reaches 12 to 12.5%, the coffee rests for at least 30 days before being dry milled. At the mill, standard equipment is used to hull, color sort, and screen the coffee. It is then re-sorted to maximize quality before being prepared for export.

The result is a natural coffee that shows off the clarity and distinct microclimate of Bikunda Hill, shaped by its lakeside environment and the care of its producers.

About Ngoma Washing Station

Ngoma was purchased by Baho Coffee in late 2019. Situated directly on the shores of Lake Kivu, it’s one of the most visually stunning and promising washing stations in Rwanda. With 780 farmers delivering cherry, Ngoma produces around 575 exportable bags each year — making it one of Baho’s smallest and most focused stations.

The station is also a central part of Rwanda’s developing coffee appellation project, which will identify and mark Lake Kivu coffees in the same way Colombia designates its regions. Coffees from Ngoma have already earned a reputation for florality and complexity, with consistent recognition in Cup of Excellence.

In Emmanuel’s words, Ngoma is his best-ever coffee washing station, thanks to its location, its community, and its potential to showcase truly unique Rwandese profiles.

About Baho Coffee

Baho Coffee was founded by Emmanuel Rusatira after nearly two decades in Rwanda’s coffee sector. His work centers on building strong farmer relationships, exploring new processing techniques, and ensuring producers are paid fairly and supported long-term.

Through programs like Farmer Field Schools, Baho helps farmers improve selective picking, soil management, and water protection. Emmanuel also distributes seedlings, provides loans for infrastructure, and reinvests in community projects. While Rwanda’s coffee sector is still largely influenced by multinational buyers, Baho stands out as a locally owned exporter — keeping profits and impact within the country.

About Semilla Coffee

Semilla Coffee is the importer who partners with Baho to bring these coffees to market. Their work focuses on long-term, trust-based sourcing with producers who are often overlooked by larger buyers. By prioritizing transparency and deep traceability, Semilla helps connect smallholder communities to roasters who value both quality and equity.

In Rwanda, Semilla’s partnership with Emmanuel and Baho has created direct access to coffees like Bikunda Island, highlighting micro-communities that otherwise might not have visibility in the global specialty market.

Bag Sizes: 300g