Rwanda Gako Farm

Our Most Cherished Coffee

When asked for a recommendation, this Rwandan Gako farm coffee is always our first suggestion.

The connection between BASE COFFEE and Rwanda's Gako farm has grown more important with each passing year.

Huye Mountain Coffee

The Republic of Rwanda in Africa. Huye is a region located in the southern part of Rwanda.

Huye Mountain Coffee is the representative wet mill (where green coffee beans are processed) of Huye.

David, the representative of Huye Mountain Coffee, visited Japan in 2017 and 2018, holding seminars to introduce his coffee and convey the situation of producers to Japanese consumers.

He is a very friendly person, always humorous, and purely dedicated to improving coffee quality, supporting his colleagues, and contributing to his home country, Rwanda.

At meetings of Rwandan producers, they reportedly regularly discuss how to improve quality, current grievances, and what needs to be improved. With the substantial support of Huye Mountain Coffee, we feel that progress is steadily being made, little by little.

BASE COFFEE will strive to contribute to producers in various ways.

Light Roast Coffee (Medium Roast)

Light roast coffee is characterized by its "aromatic" and "refreshing" qualities.

Light roast coffee requires precise control over its acidity, demanding particularly skilled roasting techniques.

Our coffee aims for a light roast that avoids unpleasant acidity, and we roast carefully to maximize its "aroma" and "refreshingness."

For single-origin coffees, we achieve a balanced flavor that doesn't compromise the unique characteristics of the origin and tastes delicious when brewed with a paper filter.

Changes in aroma during the roasting process

From the start to the end of roasting, the aroma of coffee beans changes moment by moment.

There are several crucial points of change, and missing them can significantly impact quality.

To ensure we never fail to capture the aroma, we pay close attention to our physical condition, avoiding strong-smelling foods (like onions and garlic), and strive for daily quality control, which are minimum requirements for a roaster.

Quality Control

At Base Coffee, we conduct quality checks after every roast.

Especially during seasonal changes, revising the roasting process due to variations in temperature and humidity is essential.

"Cupping" is the quality check that allows us to capture these changes.

We believe that by noticing subtle changes in taste through daily cupping and repeatedly feeding that information back into the roasting process, we can deliver consistent quality.