Humure Anaerobic Natural

Humure station is unusual in Rwanda as it is managed entirely by women. Our in-country partner, Baho Coffee, has invested in new washing channels and a large storage unit to help the station produce even more amazing coffees. The station is named after the highest hill in the area, which is a tourist destination as well as a spot for many community members. As Rusatira Emmanuel, Managing Director of Baho Coffee, says, “It’s like a flag for the area.”

Farmers in Rwanda have small coffee plots, usually around 250 trees. Most coffee trees are intercropped with food crops like maize and potatoes. Despite their small size, for many, coffee remains the main cash crop and their biggest source of income throughout the year.

Washing stations countrywide, including those owned by Baho Coffee, are striving to incentivize high quality coffee production with better prices and support for farmers seeking to improve the quality of their harvest. 

In the early 2000s the Rwandan government, with the input of international partners, identified coffee as a potentially key generator of much needed export revenue. To improve the quality of coffee, the government has incentivized the creation of new washing stations in coffee producing areas and has partnered with local stakeholders to make sure that farmers are the main beneficiaries. As one measure to this end, the government supports washing stations by providing inputs. The stations, in turn, transport the inputs from government warehouses to the area so farmers can access them more easily. The station is also involved in training farmers how to use inputs properly.

Humure station supports farmers in a number of other ways as well. The station provides safety equipment such as masks and gloves for farmers to use while applying certain chemicals. Humure also supports farmers with small, year-long loans to help with the costs of production and other expenditures such as medical bills or school fees. The station grows seedlings and distributes them to farmers to help them renew aging rootstock. They provide trainings on hygiene and sanitation and help farmers gain access to clean water.

Humure also organizes Farmer Field Schools (FFS). FFS are groups of 20-30 farmers who live and farm close to one another. The farmers then elect a lead farmer who attends trainings at the station. The lead farmer returns to their area and teaches the group he leads using a centrally located demonstration plot. Through the FFS, farmers learn about soil conservation, water protection, waste management and more.

Ripe cherries are picked and delivered to Humure CWS. Cherry is hand sorted at intake, and damaged, overripe and underripe cherry is removed before pulping. Floating tanks are then used to separate heavy, quality cherries from lighter defects.

For this lot, cherries underwent dry anaerobic fermentation. After sorting and floating, cherries are placed in sealed plastic barrels, covered and kept under shade for 72 hours to regulate temperature and control fermentation.

After fermentation, cherries were handpicked from the barrels to ensure full removal of cherries with defects. Cherries were then spread on raised beds under partial shade to promote airflow and prevent overheating. In the mornings, cherries were kept under shade to avoid heat buildup, then exposed to direct sunlight later in the day for even drying. It took 31 days for the cherries to reach a stable moisture content of 12.5%.

Once dried, coffee will be stored at Humure for 30 days before being transported to the dry mill for hulling and preparation for export.

All Baho stations employ their own extended grading system to separate beans into different qualities and sizes. At Baho Coffee stations, coffee is separated into grades A, B and C. Then, grade A is further separated into three grades and grade B into two separate grades, with C remaining a single grade. “It’s more work,” Rusatira says. “But it gives my coffee a chance to excel.” Rusatira believes that “coffee talks” and he likes to listen. Establishing additional grades allows him to interpret each individual bean’s ideal grouping and create more uniform and delectable lots.

Bourbon is a specialty coffee darling known for its excellent cup quality and good performance at high altitudes. The variety is susceptible to the major diseases, which can make it difficult to grow. Bourbon traces its heritage back to Yemen. French missionaries introduced Bourbon from Yemen to Bourbon Island (now known as La Reunion) in the early 1700s. Bourbon takes its name from the island where it prospered. Bourbon has had a huge effect on modern coffee varieties as one of the major ascensions for many varieties grown across the world. Today, Bourbon is available in both yellow and red varieties. 

Rusatira Emmanuel is the founder and owner of Baho Coffee. Rusatira established Baho Coffee in 2013 after a long career in coffee that began as a washing station manager and culminated in a position as head of a department, managing a number of stations. Today, Baho Coffee oversees four washing stations across Rwanda. With one station in each of the coffee producing provinces, Baho Coffee has access to a wide range of profiles and processing methods.  

In addition to providing a number of educational, financial and agricultural services to farmers, Baho Coffee also has several social programs that are geared towards helping farmers, especially marginalized groups like women, older farmers and youth.  

Rusatira, who was personally affected by the Rwandan genocide that took place in 1994, focuses on helping women because he understands firsthand that many families lost many male members during the genocide. As a consequence, Rusatira explains, many Rwandan families are headed by women. Single motherhood—whether caused by the genocide, lack of access to family planning or other circumstances—is often lonely and isolated. Rusatira’s intention is to bring typically isolated single mothers together and ease that isolation while also providing support and training to help them improve their circumstances. 

 Rusatira’s plan is to process and sell the coffee from women-led families separately. A key part of this plan is to include not only a wide range of information on the lives and conditions of the women in the group but also to include a letter, written by the women in the group, detailing how their station and their customers can help them overcome specific challenges in their lives.  

In addition to his program to help single mothers, Rusatira is also focusing on helping older farmers continue to feel relevant and to support young farmers in establishing and improving their farms. He is confident that Baho Coffee’s impact will continue to grow year after year. “As a small company we’re on a small scale,” he said. “But I keep extending.”