{"product_id":"b2b-detour-rwanda-muzo-giko-hill-natural","title":"Rwanda Muzo Giko Hill Natural","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe Giko Hill Group is part of the Baho Coffee Network, a producer network in Rwanda's Northern Province built around Emmanuel's Muzo washing station in the Gakenke District. In 2019, Emmanuel began separating coffees from smaller communities and microclimates around his stations into distinct grouped lots, giving buyers and farmers a closer look at what individual hillsides can produce. Now in its sixth harvest year, the Giko Hill Group includes just 15 producers living on Giko Hill, each farming an average of 0.3 hectares with plots averaging only 388 trees per farmer. Their farms sit between 1,550 and 1,900 MASL, making them among the smallest in the Baho network.\u003c\/p\u003e\n\u003cp\u003eThe natural processing at Muzo Station follows a slow, tightly controlled drying method developed by Emmanuel. After delivery, cherries are hand sorted and floated for quality control, then stored in bags for 12 hours so the mucilage adheres to the beans. The following morning, they're spread on raised drying beds at no more than 150 kg per table, stacked 2 to 4 cm thick depending on weather. The cherries are turned every 2 to 3 hours throughout the full drying period. At 20% moisture, they're wrapped in mesh netting for 2 days, then moved to a shaded shed once moisture drops to 17%, before returning to full sun and finishing in complete shade at 12% moisture. Total drying time runs 50 to 55 days.\u003c\/p\u003e\n\u003cp\u003eThe grouped lot structure is built on a direct exchange between Baho and its producers. Farmers who commit to Emmanuel's training and maintain a long-term relationship with Baho receive development support and direct market access for their coffee. The traceability this creates is unusually precise for smallholder production at this scale, with each lot tied to a specific hill and a specific set of farms.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Detour\u003c\/h2\u003e\n\u003cp\u003eDetour started in 2009 out of a back alleyway in Dundas, Ontario. The motivation was simple: coffee was fun, and they wanted to keep doing it. That's still the starting point for how they approach sourcing and roasting today.\u003c\/p\u003e\n\u003cp\u003eDetour roasts in small batches on a Loring Coffee Roaster, which uses convection heat to produce a clean, consistent roast. Their goal with each coffee is to bring out what's already there, working with origin, variety, and processing rather than over the top of them. On the sourcing side, they organize their buying around three principles: relationships with the people behind the coffee, traceability into how it's processed, and quality in the final product.\u003c\/p\u003e","brand":"Detour","offers":[{"title":"1 kg","offer_id":45559266377788,"sku":"B2B-detour-rwanda-muzo-giko-hill-natural-1000","price":80.0,"currency_code":"CAD","in_stock":false},{"title":"5 lb","offer_id":45559266410556,"sku":"B2B-detour-rwanda-muzo-giko-hill-natural-2270","price":164.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/MuzoGikoHill-Rwanda-retail.png?v=1781806309","url":"https:\/\/stillwatercoffee.ca\/products\/b2b-detour-rwanda-muzo-giko-hill-natural","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}