||Rwanda Buf Nyarasiza Kigoma Washed Red Bourbon 2014
||Kamegeri Sector, Nyamagabe District of Southern
||Varietal: Red Bourbon
This 100% red bourbon coffee was processed at Buf Café’s Nyarusiza washing station at 1,743 metres above sea level in the south of Rwanda. This lot is from cherry delivered to the Kigoma collection point and processed through the Nyarusiza washing station. There are a number of collection points around Buf’s washing stations at which farmers are able to deliver cherry for collection by Buf. This means that the farmers do not have to transport their day’s pickings all the way to the washing station. but also means we can add a layer of traceability to the coffee
The Kigoma collection point is 14km from Nyarusiza washing station; the farmers carry bags weighing between 30 to 50 kilograms, of cherry on top of their heads to the collection point. At Kigoma collection point this season (2014) there was 62,260kg of cherry delivered, an average daily delivery of 1,638kg, by 145 farmers across the period of the harvest that this lot has been selected from.
The manager of this collection point is Imanisumbabyose (Israel) and he has been working with Buf for 9 years. This particular lot is made up of cherry delivered to the Kigoma collection point over a period of 15 days. Each of these day lots is selected because they share characteristics and have all scored highly. In this case each day lot has been processed to the point of being in parchment form, at this point we can hand mill small samples to roast, cup and assess the quality of each day lot in order to decide how day lots should be chosen and combined. In Rwanda day lots can amount to as little as 323kg of parchment, which would equate to approximately 4 bags of green. In such quantities it is necessary to combine lots, especially for dry milling of the coffee. It is logistically very time consuming and expensive to dry mill many small lots. All of the day lots that are chosen are combined in parchment form and dry milled as one whole lot.
Rwanda is a country that has a troubled past. In the early 1990s, coffee was Rwanda’s most lucrative export with the country exporting 45,000 tonnes of coffee in 1990. Events in the 1990s, however, decimated Rwanda’s coffee industry. Most importantly, the 1994 genocide claimed the lives of nearly a million Rwandans, destroying Rwanda’s economy and erasing much of the specialised knowledge needed to export coffee profitably. Simultaneously, world coffee prices plummeted in the 1990s due to increased worldwide production and consolidation of purchasing by multinational corporations.
Rwanda currently produces less than half the amount of coffee it produced in 1990, but it makes a much higher quality coffee now and has been involved in the Cup of Excellence program in recent years, being the first African country to do so.
Buf Café was founded in 2003 by Epiphanie Mukashyaka, a dynamic businesswoman and a source of inspiration to countless other female entrepreneurs in Rwanda’s coffee sector and beyond. Buf is now managed by Epiphanie’s sons, Samuel Muhirwa and Aloys Nshimiyimana, who are taking increasingly active roles in running and expanding the business. The title ‘Buf’ derives from ‘Bufundu’, the former name of the region in which it’s washing stations are located. Epiphanie, who was born in 1959, was widowed during the 1994 genocide - which claimed over 800,000 lives in just 3 months - but chose not to leave her family’s small coffee farm. Instead she set about rebuilding and developing her business, and with it the local community. She started Buf Café in 2003, when she established Remera washing station with a loan from the Rwandan Development Bank and the assistance of the USAID-financed PEARL project. Later in 2006 saw the establishment of the Nayarusiza washing station.
Rwanda’s climate, altitude, and high-quality Bourbon-variety coffee trees give it the ability to produce high quality coffee for the specialty coffee market. Rwanda's also been helped by foreign aid agencies on how to maximise this.
In the cup expect a lovely creamy mouthfeel, and a super clean, transparent cup. The acidity is lively and bright and you’ll recognise limes and lemons, but the base of biscuit and chocolate, and a lovely cantaloupe make it simple and deep, easy drinking and complex.
Farm: Rwandan Buf Nyarasiza Kigoma
Varietal: Red Bourbon
Processing: Fully Washed and Dried on African beds
Owner: Epiphanie Mukashyka (BUF)
Altitude: 1743 meters
Altitude of farms: 1,700 – 1,900 m.a.s.l.
City: Between Butare and Cyangugu
Region: Kamegeri Sector, Nyamagabe District of Southern
Drying method: Sun-dried at the mill’s patios
Screening & sorting method: manual
Stop this on the first pops of second to enjoy it at its best.
"Quick Look" Guide
Dark bakers' chocolate, biscuit, lime and lemons, cantaloupe.
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