Additional information

This fully washed lot, produced by smallholders delivering to the Gitoki station, features vibrant and rich notes of raspberry, orange, and caramel. Its
bright acidity and smooth sweetness reflect the careful processing and dedication of the farmers in the region. Located in Gatsibo, Rwanda’s Eastern
Province, Gitoki washing station is the newest addition to Baho Coffee’s operations. Historically known for banana cultivation (ibitoki in the local
language), the area has undergone a significant agricultural transformation with the introduction of coffee farming. The station was established to be
closer to farmers and has successfully converted banana groves into thriving coffee plantations, with banana plants now serving as shade trees for coffee
crops. This innovative approach provides dual benefits to local farmers, allowing them to cultivate both food and cash crops. “Farmers are motivated
[to produce quality coffee] but their efforts are not well remunerated. Coffee prices are not meeting farmers’ expectations,” says Rusatira Emmanuel,
Managing Director of Baho Coffee. This is why washing stations countrywide, including those owned by Baho Coffee, are striving to incentivize high
quality coffee production with better prices and support for farmers seeking to improve the quality of their harvest. In the early 2000s the Rwandan
government, with the input of international partners, identified coffee as a potentially key generator of much needed export revenue. To improve the
quality of coffee, the government has incentivized the creation of new washing stations in coffee producing areas and has partnered with local
stakeholders to make sure that farmers are the main beneficiaries.

As one measure to this end, the government supports washing stations by providing inputs. The stations, in turn, transport the inputs from government warehouses to the area so farmers can access them more easily. The station is also involved in training farmers how to use inputs properly.

During the harvest season, cherry is selectively handpicked by farmers and their families. At intake, staff sort cherry by hand and then float the cherry to check for density. The station accepts only cherries that pass both visual hand sorting and floating. Sorting work consumes over 70% of seasonal labor, but Rusatira knows it is worth it.After sorting and intake, cherry is pulped and fermented in tanks filled with water to remove mucilage before being washed through the grading channel. Then, coffee is placed in canals to separate different grades. After the selection, parchment is taken to drying beds for the drying process. Workers rake parchment frequently to ensure even drying. It usually takes 21 days for parchment to dry.