Meet Eugenie and Emerthe

Few people in the world understand the nuances and complexities of Rwandan coffee like Eugenie Mukandanga and Emerthe Mukabavugirije. As the lead cuppers for our Rwandan export partners, they are two of the most experienced coffee tasters we know. Since our first visit to the ‘land of a thousand hills,’ the duo have played an important role in ensuring our Rwandan offerings represent the very best the country can produce.

Published 16 Oct 2025

Every June, we travel to Kigali to select our Rwandan line up for the year. While on the ground, we rely on longtime partners RWASHOSCCO (Rwandan Smallholder Specialty Coffee Company), a farmer-owned marketing, exporting and roasting company, to connect us to some of the country’s best-regarded cooperatives. During our annual visits, the company’s team of expert cuppers, led by Eugenie Mukandanga and Emerthe Mukabavugirije, curate a range of the season’s best-performing coffees for us to taste and select from, including day lots from each of the cooperatives’ washing stations and single producer lots. 

We’ve been evaluating coffee with Eugenie and Emerthe since our very first trip to Rwanda, and have built a strong relationship with them and deep trust in their assessments. On our most recent visit, while the table of coffees we were cupping cooled, we sat down with the pair and asked them a few questions about their time at RWASHOSCCO. Given the key role they have played in strengthening our Rwandan program, we’re so excited for you to meet Eugenie and Emerthe!

MCM: How long have you worked at RWASHOSCCO?

Emerthe: 21 years.

Eugenie: 20 years. Our first job at RWASHOSCCO was cupping coffee. We started training with different coffee buyers, from the UK and the US.

Do you have a favourite cooperative?

Eugenie: It depends on the season and the year, but we always have one. Last year, it was Dukunde Kawa, but this year, we’re still selecting the coffees.

MCM: What kind of flavour profile do you prefer? Which coffees are most interesting to you?

Emerthe: I prefer citric acidity and balanced flavours in a coffee.

Eugenie: For me, I like coffee that has a nice perfumed aroma, like jasmine, a citric acidity, complex fruitiness, and a lemon finish.

MCM: Is Rwandan coffee your favourite?

Eugenie: (Taking a long pause…) That’s a very complicated question! But sometimes Ethiopia.

MCM: How would you describe a classic Rwandan coffee?

Eugenie: Rwandan coffee is fruity and floral, but also has chocolate notes and the acidity is very complex. The aftertaste has a long, sweet finish.

MCM: You two cup together a lot — do you have similar likes?

Eugenie: Yes! Emerthe is such an expert. Our score is always similar, as are our flavour descriptors. We started at RWASHOSCCO together, so we have 20 years of working together.

Did you grow up around coffee?

Eugenie: Yes! In Rwanda’s Southern Province. I grew up near Maraba Cooperative, in the Musambira sector. Emerthe grew up near their washing station, Cyarumbo. Every day, we worked in coffee and both our families are members of Maraba. We grew up picking cherries.

What would you tell someone drinking Rwandan coffee for the first time?

Emerthe: Rwanda has the best coffee and coffee is good for life! It is cultivated by many people in Rwanda, so it benefits many people here.

Eugenie: I would tell them to drink more coffee from Rwanda. We have a lot of washing stations, so we produce mostly washed coffee in Rwanda. That’s why our coffee is very sweet, fruity and clean — it’s the best coffee!