Akagera washing station, Rwanda

High in Rwanda’s eastern hills, farms rise from 1,535 meters to well above 2,000 meters above sea level. At these elevations, coffee matures slowly, shaped by cool air, fertile soil, and time. Around the Akagera washing station, small farms grow coffee alongside tea and food crops, forming a landscape built on patience and care.

Akagera is one of Baho Coffee’s smaller stations, working with around 460 farmers. Its size allows for close attention at every stage — from cherry selection to drying. The station was founded by the Kobakanya Cooperative, a group of 50 producers who came together in search of fairer access to the market. Today, Akagera reflects that shared effort: focused, deliberate, and deeply rooted in the community.

Most farmers here work small plots of around 250 coffee trees, often intercropped with maize and potatoes. While modest in scale, coffee remains their most important source of income. At Akagera, quality is met with better prices and long-term support, creating space for farmers to invest in their land and improve each harvest.

During the season, ripe cherries are handpicked and carefully sorted at intake. Only dense, clean fruit is accepted. For this lot, cherries undergo wet anaerobic fermentation in sealed barrels or clay pots, with a small amount of water added. Fermentation takes place in the shade over 72, 100, or 120 hours, with barrels regularly turned to keep the process even and controlled.

After fermentation, cherries are laid out on raised beds and dried slowly, turned and inspected daily. Drying takes between 35 and 40 days, until the coffee reaches 12.5% moisture. This unhurried approach reflects a belief we share at Bonobo: slower processes preserve clarity, sweetness, and longevity in the cup.

Akagera’s work extends beyond processing. Through Farmer Field Schools, producers share practical knowledge about soil health, water protection, and sustainable farming. It’s a system built on learning together and improving step by step.

This coffee is the result of altitude, intention, and trust — a quiet expression of place and people, carried carefully from terroir to the cup.