About This Coffee
In order to reach the washing stations operated by Abahuzamugambi wa Kawa Maraba, the journey passes through the scenic landscapes of Huye District’s Karama sector. Farmers in this region cultivate Bourbon coffee trees on micro plots, averaging less than one hectare each, at altitudes ranging from 1,600 to 2,000 meters above sea level.
Cultivation
Abahuzamugambi wa Kawa Maraba cooperative provides its members with essential support to improve both the quality and quantity of their coffee production. The cooperative helps farmers access loans at low interest rates and offers training to enhance farm management and cooperative advocacy. In addition, each year the cooperative provides coffee and agroforestry seedlings to promote both coffee production and environmental protection. Since 2004, the cooperative has been Fairtrade certified, and in 2023, it achieved Organic certification for coffee processed at its Kibingo washing station.
Harvest & Post-Harvest
The cherry is selectively handpicked by farmers and then delivered to one of the four central washing stations owned by the cooperative: CYARUMBO, KABUYE, SOVU, and KIBINGO. Upon arrival, the cherry undergoes flotation to remove any lower-quality beans. After this, specially trained staff hand-sort the remaining cherries to ensure that only the highest-quality cherries proceed to processing.
Once sorted, the cherries are pulped and placed in fermentation tanks for a period of 12 hours. After fermentation, the wet parchment is laid out on raised beds to dry for 14 to 21 days. During this drying process, the parchment is regularly turned and monitored to ensure even drying, and it is covered during the hottest parts of the day and when it rains.
The cooperative’s long-term goals include establishing a coffee roasting plant in the region, encouraging youth to enter the coffee business, and setting up a savings and credit cooperative (SACCO) to further support farmers' financial independence.
Coffee in Rwanda
Despite its turbulent history, today Rwanda is one of the specialty coffee world’s darlings – for good reason! Our sister company in Rwanda does an amazing job of bringing the best that Rwanda has to offer to roasters around the world.
German missionaries and settlers brought coffee to Rwanda in the early 1900s. Largescale coffee production was established during the 1930 & 1940s by the Belgian colonial government. Coffee production continued after the Belgian colonists left. By 1970, coffee had become the single largest export in Rwanda and accounted for 70% of total export revenue. Coffee was considered so valuable that, beginning in 1973, it was illegal to tear coffee trees out of the ground.
Between 1989 and 1993, the breakdown of the International Coffee Agreement (ICA) caused the global price to plummet. The Rwandan government and economy took a hard hit from low global coffee prices. The 1994 genocide and its aftermath led to a complete collapse of coffee exports and vital USD revenue, but the incredible resilience of the Rwandan people is evident in the way the economy and stability have recovered since then.
Modern Rwanda is considered one of the most stable countries in the region. Since 2003, its economy has grown by 7-8% per year and coffee production has played a key role in this economic growth. Coffee has also played a role in Rwanda's significant advancements towards gender equality. New initiatives that cater to women and focus on helping them equip themselves with the tools and knowledge for farming have been changing the way women view themselves and interact with the world around them.
Today, smallholders propel the industry in Rwanda forward. The country doesn’t have any large estates. Most coffee is grown by the 400,000+ smallholders, who own less than a quarter of a hectare. The majority of Rwanda’s coffee production is Arabica. Bourbon variety plants comprise 95% of all coffee trees cultivated in Rwanda.