||Rwanda Buf Nyarasiza Washed Red Bourbon 2018
||Province: Southern, District: Nyamagabe
||Varietal: Red Bourbon
This 100% Red Bourbon was processed at Buf Café’s Nyarusiza washing station, at 1,743 metres above sea level in the south of Rwanda.
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 and her son, Samuel Muhirwa, who is taking an increasingly active role in running and expanding the business. The name ‘Buf’ derives from ‘Bufundu’, the former name of the region in which its 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.
This transformational programme was aimed at switching the focus in the Rwandan coffee sector from an historic emphasis on quantity to one of quality – and so opening up Rwanda to the far higher-earning specialty coffee market. The programme and its successor, SPREAD, have been invaluable in helping Rwanda’s small-scale coffee farmers to rebuild their production in the wake of the devastating 1994 genocide and the 1990s world coffee crash.
Buf Café now owns two coffee washing stations – Remera and Nyarusiza – as well as its own coffee trees. It buys coffee cherries from as many as 264 surrounding smallholder farmers and 3 different local cooperatives! There was a total of 798,685 kg of cherry delivered to Buf’s Nyarusiza washing station in 2014 throughout the season. Approximately 5% of that coffee was from trees owned by Epiphane and her family. The remaining quantity of delivered cherry comes from farmers within the community surrounding the washing station.
Buf has very strong links with the local communities that supply it, providing 116 temporary jobs during peak harvest (May–June/July) and 9 permanent positions at Nyarusiza. A further 127 people are employed at Remera during harvest, and there are 10 permanent positions there (2014 figures). At the end of each season, Buf shares any surplus profits with its washing station managers and the cooperatives that it works with.
The majority of the small farmers in the area have an average of only 300 coffee trees (less than a quarter of a hectare), and they use some of their land to cultivate other crops such as maize and beans to feed themselves and their families. Most of their income from the sale of coffee is used to take their children to school, pay for medical care and invest in livestock – such as owning a cow for milk, both for use in the home and for sale locally.
The level of care that all Buf washing stations take over their processing is impressive. Cherries are hand-picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight.
After pulping, the coffee is fermented overnight (for around 12–18 hours) and then graded again using flotation channels that sort the coffee by weight (the heaviest – or A1 – usually being the best). The wet parchment is then soaked in water for around 24 hours to stabilise moisture content.
As at most washing stations in Rwanda, women do the majority of the hand sorting. This takes place in two stages – on the covered pre-drying tables and on the drying tables. Washed beans are moved from the wet fermentation tanks onto the pre-drying tables, where they are intensively sorted under shade for around six hours. The idea is that greens (unripes) are still visible when the beans are damp, while the roofs over the tables protect the beans from the direct sunlight.
Next the beans are moved onto the washing station’s extensive drying tables for around 14 days (depending on the weather), where they are sorted again for defects, turned regularly and protected from rain and the midday sun by covers, ensuring both even drying and the removal of any damaged or ‘funny looking’ beans.
After reaching 11% humidity, the coffee is stored in parchment in Nyarusiza’s purpose-built warehouse prior to final dry-milling and hand-sorting at the dry mill in Kigali. Each coffee that arrives is also cupped by the Q-graders of Buf’s exporting partner, Rwashocco.
Lots are first separated by collection point (farmers usually hail from around 3 km distance from each collection point) and are also separated out by days. Upon delivery as cherry, the coffee receives a paper ‘ticket’ that follows the lot through all its processing. This ticket bears the date of harvest, the collection point name, and the grade (A1, A2 etc) of the coffee – for instance, if a coffee lot is called ‘Lot 1 – 06/04 – A1’, this means it was the first lot processed on April 4 and the grade is A1. This simple but effective practice is a crucial tool in controlling quality and ensuring the traceability of lots.
In the cup this passionfruit creamy coffee also has apricot and hints of mango, it's pretty much a tropical fruit panna cotta. The mouthfeel on this is really huge, but remains smooth and silky throughout.
Nearest town: Between Butare and Cyangugu
Washing station: Buf Nyarusiza
Varietal: Red Bourbon
Processing method: Fully washed
Drying method: Sun dried on raised beds
Altitude: farms 1,700–1,900 m.a.s.l. / washing station 1,743 m.a.s.l.
Owner: Epiphanie Mukashyaka
Average size of farms: 0.25 hectares
Medium - don't slow it down, but push through to get the first pops of second crack in the cooling tray.
"Quick Look" Guide
Passionfruit, creamy, apricot, mango, tropical fruit panna cotta.
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