Rwanda Segin AMA

Name: Rwanda Segin AMA
Brand: My Store
Price: 17.2 EUR
Availability: InStock

About coffee
About farm
About region
Brewing methods
Grind

Variety: Red Bourbon

Region: Kizi Rift

Altitude: 1,550 - 1,835 meters above sea level

Process: washed

Roast: filter

Q-grader's rate: 87

Red Bourbon variety grown on loamy sandy soils in Rwanda's Kizi Rift region, Nyaruguru district. Cherries are picked by hand using the stripping method during the April to June harvest window and processed at the Fugi washing station using a modern DF Washed method with aerobic fermentation.

The cup is fruity and bright, with mandarine as the primary note, medium acidity of malic and citric character, and a medium, creamy body. Part of the Constellations collection — the lot is named Segin, which is the star that gives its name to all coffee lots produced across Emmanuel Rusatira's washing stations.

The Fugi washing station is located in the Nyaruguru district of Rwanda's Kizi Rift region, just five minutes from the Burundi border, and was established in 2013 with major upgrades made in 2016. It is one of 12 stations operated by Baho Coffee, the company founded by Emmanuel Rusatira in 2016 after 15 years of working for a coffee exporting group in Rwanda. The name "Baho" comes from a Rwandan expression meaning "having life, being strong and overcoming adversity" — values that Emmanuel carries into how he runs his business, working side by side with growers to raise coffee quality across the country.
The Fugi station processes cherries from over 850 local producers, each managing between 170 and 200 coffee trees at altitudes ranging from 1,550 to 1,850 meters. During peak harvest season, the station employs around 70 people, including seasonal and part-time workers, alongside a core team that oversees the washed process and quality control.

Kizi Rift, Rwanda

The Kizi Rift is a coffee-growing micro-region in southern Rwanda, situated in the heart of the Great Rift Valley and bordering Burundi to the south. The Nyaruguru district, where the Fugi station operates, sits at the edge of this rift at elevations between 1,550 and 1,850 meters above sea level, with fertile volcanic soils, adequate rainfall and moderate temperatures that together create strong conditions for Arabica cultivation.

Red Bourbon is the dominant variety in the region, and it thrives here in a way that reflects the best of what Rwanda has to offer: clean, fruit-forward cups with bright acidity and a smooth, balanced body. Most coffee in this area is grown by smallholders on very small plots, making washing stations like Fugi central to aggregating, processing, and maintaining quality across many individual harvests.

AeroPress recipe

V60 brewing guide

Recipe for Clover Brewer

Brew Parameters :

Coffee — 20 g

Water — 320 ml

Water temperature — 94 °C

Grind size — medium (similar to table sugar; close to a filter grind)

Total brew time — 50–60 seconds

Step-by-Step Instructions:

1. Prepare the Clover

Make sure the machine is preheated and the filter is in place.
Add 21 g of freshly ground coffee.

2. Pour Water

Pour in 320 ml of water at 94 °C.
Stir gently once to ensure all grounds are evenly saturated.

3. Steep

Let the coffee steep for 35–45 seconds, depending on your desired strength and clarity.

4. Press / Filter

Start the filtration cycle — the coffee will be dispensed into the cup in about 10–15 seconds.

The Clover brewer helps maximize sweetness and clarity in the cup.

Cezve (Turkish Coffee)

Ultra-fine, powdery grind — ideal for traditional cezve/ibrik brewing. Creates a rich, intense cup with velvety texture.

Moka Pot

Fine grind, slightly coarser than espresso. Designed for stovetop brewers to deliver a strong, bold flavor with good body.

Espresso (Universal)

Balanced fine grind calibrated at setting 6 on our EK43. Suitable for most home and professional espresso machines. Offers optimal extraction with balanced acidity, sweetness, and body.

Filter Coffee Machine

Medium grind for classic drip brewers. Provides clean, smooth flavor with moderate strength.

V60 (Pour-Over)

Medium to medium-fine grind. Calibrated for flow control and clarity — highlights delicate floral and fruity notes.

French Press

Coarse grind. Ensures easy plunging, clean body, and less bitterness.

Roasted 4 times a week

We don't roast in bulk and store. Every batch ships within days of roasting — so you always get coffee at its peak.

Single-origin only

Every coffee comes from one farm, one lot. You taste exactly where it grew — not a mixed average.

Specialty grade, Q-scored 82+

All our coffees meet the international standard for specialty quality. Carefully selected and roasted on our Giesen roaster in Lisbon.

Quality controlled by a champion

Every roast is cupped and approved by our Head barista — 2025 Portuguese AeroPress Champion and certified SCA judge.

FAQs

Yes, we ship across Europe. Shipping costs for international orders you can check here. Free shipping within mainland Portugal for orders over €35.

We typically process orders within 2–3 business days, and delivery within mainland Portugal takes another 2 days after that.
So you can expect your coffee within about a week of ordering.

For international orders, delivery times vary by destination.

Since coffee is a consumable product, we don't accept returns. However, if something arrived damaged or incorrect, contact us and we'll make it right.

Keep the bag sealed at room temperature, away from direct sunlight. Unopened, it stays fresh for up to 12 months. Once opened, we recommend finishing it within 2 weeks and grinding just before brewing.