£14.00
Made by Three Marks (Barcelona, Spain)
| Origin | Gatsibo, Remera, Rwanda |
|---|---|
| Producer | BAHO Coffee Company |
| Variety | Red Bourbon |
| Process | Washed |
| Altitude | 1550-1800masl |
| Notes | Black Tea, Macademia Nut, Lime Zest |
| Roast Date | 27 October 2025 |
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The Project
Baho Coffee Company manages more than 10 coffee washing stations in different regions of Rwanda and Burundi, ensuring meticulous processing and high-quality output at each site.
Baho Coffee Company is much more than a coffee producer—it’s a socially committed enterprise that supports over a thousand rural families through responsible practices, innovation in processing methods, community empowerment, and a strong focus on quality and sustainability.
Emmanuel Rusatira, the founder, combines deep technical expertise with a human-centered vision, positioning Baho as a benchmark for specialty coffee from Rwanda and beyond.
The Coffee
After harvesting and depulping the ripe cherries, MUSHA CWS coffee undergoes a crucial wet fermentation stage.
This takes place in clean water tanks, where the beans remain submerged for 18 to 36 hours. During this time, natural enzymes break down the mucilage—a sugary layer surrounding the bean—until it is fully dissolved.
The fermentation time depends on ambient temperature: in cooler climates like Gatsibo, the process is slower, allowing for greater development of acidity and clarity in the cup.
Once fermentation is complete, the beans are thoroughly washed to remove any remaining residue, setting the stage for drying and eventual export.
Three Marks
Three Marks Coffee, located in the vibrant city of Barcelona, Spain, was founded in 2018. The coffee roastery and shop is named after its three co-founders: Marc Aguyé, overseeing store management; Marco Paccagnella, in charge of brand marketing; and Marco De Rebotti, responsible for all things coffee. Three Marks work to create a welcoming environment for customers from all walks of life. The co-founders believe in building friendly relationships and fostering a sense of joy and belonging within their coffee shop.
The trio behind Three Marks met in Nomad – a speciality coffee shop in Barcelona. Marc Aguyé was the manager, Marco De Rebotti was a roaster, and Marco Paccagnella was a customer of Nomad, who also rented a studio space above the cafeteria. Three Marks Coffee is the product of a chance encounter of the three.
Despite the initial coincidence of their collaboration, the three co-founders share a common passion for coffee. De Rebotti’s enduring love for the industry is evident in his continuous exploration of new cafes, varieties, and recipes.
Marco De Rebotti had dreams of opening his own coffee shop. In 2004 he relocated from Italy to London to work as a hair stylist on fashion shows. Not knowing anyone in London, he would spend his days in coffee shops, which was where he first took note of the nuances of coffee. He then relocated to Barcelona where he spent 3.5 years working as a coffee roaster at Nomad, and a brewer at another coffee shop.
”Before the three of us started Three Marks, we promised to each other to make a special cafe. We wanted to achieve a high level in everything, not just the taste of coffee but also how we serve customers, how we present coffee and what music to play in the shop. Our ideal is for each of us to concentrate on our own strengths and perform our work to perfection.”
— Marco De Rebotti, co-founder
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