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AWARD TOUR V. II - BUGOYI LOW O2 NATURAL
AWARD TOUR V. II - BUGOYI LOW O2 NATURAL
AWARD TOUR V. II - BUGOYI LOW O2 NATURAL
AWARD TOUR V. II - BUGOYI LOW O2 NATURAL
310g5lb

 

TASTING NOTES: Imagine a blue raspberry jolly rancher.

PROCESSING STATION: Bugoyi

LOCATION: Rutsiro District, Western Province

IMPORTER: Sundog Trading

ALTITUDE of FARMS: 1500 - 1900 masl

VARIETY: Red Bourbon

PROCESSING: Low Oxygen Natural - 100-hour whole cherry fermentation

ABOUT THIS COFFEE:  The initial steps for each process are the same:  First, a day of intensive sorting at the cherry stage, under complete shade, to ensure only the ripest are chosen and any visible defects are removed.  Step two is multiple rounds of floating - filling a large container with cherries and water, and discarding the less dense cherries that float to the top of the tank.  The densest coffees (sinkers) are reserved to be processed as the higher grade lots, and the less dense coffees (floaters) are mixed in with the rejected cherries from the initial sorting to be processed as lower grade lots.  It’s expected that cherries are delivered to stations, on average, between 2 to 3 hours from picking.  


The top-quality cherries are tightly packed into sealed plastic tanks where they are left to ferment, undisturbed and under shade, for 48 - 100 hours. The 2021 Bugoyi Buhimba Hill Low O2 lot was fermented like this for a period of 100 hours. In today’s specialty coffee vocabulary, Baho’s experimental fermentations would be considered a form of anaerobic natural processing.  However, because all fermentation is in fact considered to be anaerobic by definition, we like to refer to this process more specifically as a low oxygen whole cherry fermentation. 

INSPIRATION FOR AWARD TOUR: 

Roasting coffee has a lot in common with the process of producing rap records. Both processes require deep knowledge of origins. Source material may be the soil from which the coffee bean grew or the sound bed from which a jazz melody or drum pattern was originally composed. This knowledge combined with the right set of skills and dedication to craft brings about the potential for coffees and songs that resonate with aficionados and enthusiasts all over the world. One might say they mark the first step of a World Tour, or Award Tour, where the celebration is the prize for craftsmen and those who enjoy the taste, touch, and sound of a job well done. 

To celebrate this coffee we dug into the archives to curate a musical experience exploring the work of one of hip-hop’s vanguard acts: A Tribe Called Quest. The hip-hop quartet featuring Q-Tip, Phife Dawg, Jarobi, and Ali Shaheed Muhammad is most known for their clever rhyme schemes, avant-garde fashions, and production which relied heavily on jazz samples. Their sound and aesthetic contributed much to the 1990s era of Hip-Hop often referred to as the “golden era” of the genre. Hailing from Queens, NY, the group pioneered the sound of alternative hip-hop, earning many awards along the way. 

With this release, we invite you to enjoy savory sweet tart tasting notes, while listening to this special playlist and see if it doesn’t leave you singing “Do that, that, do that, do that, that that...” 

RIP Phife Dawg.