Nyamagabe

  • Country
    Rwanda
  • Province
    Southern Province
  • District
    Nyamagabe District
  • Sector
    Gasaka Sector
  • Variety
    Red Bourbon
  • Processing
    Fully Washed
  • Washing Station
    Remera
  • Average Farm Altitude
    1,750–2,100m above sea level
  • Owner
    Buf Coffee
  • Awards
    Cup of Excellence 2008, 2010, 2011, 2012, 2013, 2014, 2015

Sugary-sweet with golden syrup, honey and dark chocolate. Well-structured and clean, with red apple, chocolate and walnut.

This 100% Red Bourbon lot was grown by independent smallholder producers who farm coffee in the high hills surrounding Remera washing station, in the Kigoma Sector of Huye District, in Rwanda’s rugged Southern Province. Remera was established in 2007 and is the largest of Buf’s washing stations.

Typically, farms in the surrounding area are very small – averaging around a quarter of a hectare (or 300-600 trees) – and are situated between 1,750 to 2,100 meters above sea level. The high elevation of the surrounding area allows coffee cherry to ripen slowly, resulting in a complex and sweet flavour profile. Coffee is grown as a cash crop, alongside subsistence food crops like maize, beans and sorghum and some livestock like goats and chickens. Cows are also an important asset to a farming family. Besides having practical advantages – like providing milk and yoghurt to feed the family, producing excellent manure for the coffee farms, and being an opportunity for additional income – they are also a traditional symbol of wealth and status in Rwanda.

Remera sits at 1,953m above sea level, overlooking a landscape of vibrant green hills and rich red earth. This station services about 722 local producers in total, who deliver fresh cherry daily during the harvest period. This coffee was processed and separated as a “day lot” – meaning all of the cherries that were picked and delivered on a single day were processed together to produce this lot.

Coffees at Remera are processed with meticulous care and attention, resulting in exceptional clarity and cleanliness in the cup. Quality control and day-to-day operations at Remera are overseen by the station manager, Alexis Dushimimana, who is assisted by Head of Quality Control, Esther Ingabire. Together, they ensure that the coffee is harvested and processed with care and production standards are kept at the highest possible level. Remera provides jobs for 60-80 people during the peak harvest and staffs seven permanent positions. At the end of each season, any surplus profits are shared with the producers and washing station managers.

ABOUT BUF COFFEE

Buf Coffee was founded in 2000 by Epiphanie Mukashyaka, a pioneering businesswoman and a source of inspiration to countless other female entrepreneurs in Rwanda’s coffee community, and beyond. Buf is owned and operated by Mukashyaka – known to all as Ephiphanie – and her son, Samuel Muhirwa, who has taken an active role in the day to day operations of the business. The word ‘Buf’ is derived from ‘Bufundu’ and refers to the former name of the region in which all of their washing stations are located.

Epiphanie’s story is one of great resilience and fortitude. After losing her husband and a child during the horrific 1994 genocide, Epiphanie was faced with the responsibility of independently caring for and rebuilding a life for her seven surviving children.  With limited education and little money or support, Epiphanie – whose husband was a coffee farmer – decided to focus on coffee as a means to a better and more stable livelihood. By participating in the USAID-financed program, Partnership for Enhancing Agriculture in Rwanda through Linkages (PEARL), Epiphanie began to learn more about specialty coffee propagation and processing. This transformational program aimed at switching the focus of Rwandan coffee production to quality, rather than quantity, and thereby ending reliance on the notoriously volatile coffee commodity market. Rather, farmers were given access to far higher-earning specialty coffee market. The program and its successor, Sustaining Partnerships to Enhance Rural Enterprise and Agribusiness Development (SPREAD), have been invaluable in helping in assisting Rwanda’s small scale coffee farmers to rebuild their production in the wake of the genocide, and the world coffee crash of the 1990’s.

Using the knowledge and resources she gained through PEARL, along with a small loan from the Rwandan Development Bank, Epiphanie was able to establish Buf Coffee in 2000, and purchased their first washing station – Nyarusiza – in 2003. She was the first woman to own a private coffee company and to establish a washing station in Rwanda. As Epiphanie says, “I came up with the idea to build this, and nothing was going to stop me.” Nyarusiza was followed by Remera in 2007 and now the family also own two other washing stations, Umurage and Ubumwe.

Before the proliferation of cooperatives and centralised washing stations in Rwanda, small farmers sold semi-processed cherries on to a middleman, and the market was dominated by a single exporter. This commodity-focused system – coupled with declining world prices in the 1990s – brought severe hardship to farmers, some of whom abandoned coffee entirely.

Today, it’s a different story. From the beginning, Epiphanie’s goal has been to produce high quality, specialty-focused coffees by improving farming and processing practices and maintaining high standards at each of her washing stations. In doing so, she has been instrumental in shifting the focus of the Rwandan coffee industry from producing high quantity, commercial lots, to more specialised, high-quality lots. As a result, the farmers that sell coffee cherry to Buf’s washing stations have benefited directly through increased income, and also indirectly through the access to important community resources like safe water and electricity, which have been brought to their villages via the establishment of the washing stations.

Buf Coffee buys cherry from over 7,000 smallholder farmers in Nyamagabe and Huye Districts of Rwanda’s Southern Province. The company has strong links with the local communities around their washing stations and provide hundreds of jobs during peak harvest (May-July) as well as nearly 50 permanent positions year-round.

Buf Coffee’s exceptional quality has been recognised year after year. It was awarded a prize in the 2007 Golden Cup and placed in the Cup of Excellence in 2008, 2010, 2011, 2013 and 2015.

 Epiphanie and Sam care deeply about the communities they work with. Outside of providing economic opportunities, Buf has initiated many social projects that support farmers in improving their and their family’s quality of life. In 2018 Buf partnered with the Rwandan Government’s One Cow per Poor Family program to distribute 500 cows across organised farmer groups within their supply chain over a five year period. Farmer groups nominate the member that should receive the cow with an expectation that the cow will eventually be bred, and its calves gifted to other members in the same group, creating a positive and ongoing ripple effect within the community.

Besides practical advantages like being an opportunity for additional income and providing dairy to feed the family and excellent manure for the coffee farms, cows are also a traditional symbol of wealth and status in Rwanda. By gifting a family with a cow Buf is not only providing farmers with a source of nutrition and alternative income to coffee, it also reinstates a sense of pride to the household (which most likely suffered devastating effects from the genocide).

In February of 2019 Buf opened a kindergarten next to Nyarusiza coffee washing station to service the children of local coffee farmers and washing station workers. While school is compulsory in Rwanda, kindergarten is not, and Sam noticed that many families weren’t able to work and supervise their small children during the busy coffee season. In partnership with Swedish coffee company Selector Coffee, Buf was able to open Umuvumu Kindergarten, which now has over 150 students aged between 3–6 years old. The children attend kindergarten from 7.30 am–12 pm, allowing their parents to put in a full morning’s work in the field or at Nyarusiza before picking them up. Tuition is free and the kids are currently provided with breakfast and will also be given lunch once the kitchen building and dining hall have been completed.

HOW COFFEE IS PROCESSED BY BUF COFFEE

  • The ripe cherries are picked by hand and then delivered to the washing station either on foot, by bike, or by trucks that pick up cherries from various pick-up points in the area.
  • Before being pulped, the cherries are deposited into flotation tanks, where a net is used to skim off the floaters (less dense, lower grade cherries). The heavier cherries are then pulped the same day using a mechanical pulper that divides the beans into three grades by weight.
  • The beans (in parchment) are then dry-fermented (in a tank with no added water) overnight for 8–12 hours. They are then sorted again using grading channels; water is sent through the channels and the lighter (i.e. lower grade) beans are washed to the bottom, while the heavier cherries remain at the top of the channel.
  • The wet parchment is then soaked in water for around 24 hours, before being moved to pre-drying beds where they are intensively sorted for around six hours. This step is always done while the beans are still damp because the green (unripe) beans are easier to see. It is also always done in the shade to protect the beans from direct sunlight (which they have found helps to keep the parchment intact and therefore protects the bean better).
  • The sorted beans are finally moved onto raised African drying beds in the direct sun to dry slowly over 10–20 days. During this time the coffee is sorted carefully for defects and turned regularly to ensure the coffee dries evenly. It is also covered in the middle of the day when the sun is at its hottest.
  • Once at 11–12% humidity, the coffee (still in its parchment) is stored in the washing station’s warehouse in carefully labelled lots until it is ready for export. The coffee is then sent to Buf’s brand new dry mill, Ubumwe (built 2017), to be dry-milled. Here the parchment is removed, and the beans are sorted again by hand and using machinery to remove any physical defects. This is done under the watchful eye of Edouine Mugisha, who has worked with Buf since 2011. Having control over the milling of the coffee means that Buf has greater control over the quality of sorting and processing from cherry delivery right through to export.

WHY WE LOVE IT

We have been buying from Remera since our very earliest days as MCM, and love featuring coffees from this washing station each year. We think this lot provides exceptional value, and is well suited to many applications. We love its sugary sweetness, dark chocolate and red fruit character.