Gitoki | Anaerobic Natural | Rwanda

Blackcurrant, Sherbert, Jamaican Ginger Cake


Roast Profile


Origin: Rwanda

Region: Eastern Gatsibo Province

Farm/CWS: Gitoki CWS

Producer: Emmanuel Rusatira (Baho)

Altitude: 1500-1900m

Variety: Bourbon

Process: Anaerobic Ferment Natural


Reyt, it’s taken me ages to get info on this station out of Emma, now he’s working with Dark Arts he’s got no time for us, he’s probs out riding Harley Davidsons or making memes or something.

Gitoki station sits on a hill in Rwanda's Eastern Province, and is the newest station in the BAHO family. It harvests cherries from 1120 farmers, produces 10 containers of green coffee a year and at the height of the harvest season, employs 130 people.

The Gatsibo district produces a significant amount of coffee cherries, but until 2020 there was no CWS in the Gitoki sector. BAHO established the station to facilitate farmers' short-distance delivery and maintain the processed coffee's quality.

Sustainability & Post Life
  • Carbon neutral production
  • Post-consumer wastemade pouches from a minimum of 83% recycled material
  • Recycle with bags at larger supermarkets (4 LDPE)
  • Remove label if possible (don't worry if not, we've ensured it's under the industry standard 5% of the whole item, so it can be recycled)

Coffee FAQ

Does your coffee come as whole bean or ground?

We only sell whole bean coffee. This is to ensure you make the best cup possible and a big part of that is grinding the coffee just before using it.

If you're in need of a grinder, head to our brewing store.

What's the difference between espresso and filter roast?

We profile most of our coffees for both espresso and filter. In basic terms, espresso coffee is often more developed and slightly darker than a filter roast. This varies with each coffee and in general we roast our coffee to what is considered a light/modern profile. Which one is best for you depends on your intended brewing method.

You can search by brew type on our shop.

Is your coffee roasted to order?

We roast multiple times throughout the week and dispatch online orders twice per week (at minimum). Due to the way we roast coffee, we recommend a minimum rest period of 10 days before brewing.