Single Origin, Smallholders of Buf Cafe, Rwanda – natural

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Description

Roaster’s tasting notes:

Blackcurrant is the dominant fruit with some citrus too. The body is smooth and velvety whilst the caramel sweetness balances the acidity beautifully.

Additional Information:

This 100% Bourbon Mayaguez 139 lot was processed by 40 women-owned farms, all of whom belong to the Mutegarugorikundakawa group; translating as ‘Women Love Coffee’. The group was formed to help encourage women to work together to farm coffee as a source of income. The lot is independently certified by BUF coffee, one of our export partners in the region who manage the processing and exportation for the group.

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 title ‘Buf’ derives from ‘Bufundu’, the former name of the region in which it’s 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 a 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 three coffee washing stations – Remera, Nyarusiza and Umurage. They are currently building a fourth washing station as well, based on the local need. The company, which was serving less than 500 farmers in
2003, is now procuring coffee cherries from almost 7,000 smallholder farmers in the Southern province of Rwanda, among them, 1,069 are registered members. At Buf’s Remera washing station in 2014, there was a total of 674,392kg of cherry delivered throughout the season, approximately 3% of which was delivered by 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 jobs for around 127 at Remera during peak harvest (May – June/July) and 10 permanent positions. A further 116 people are employed at Nyarusiza during
harvest, with 9 permanent positions. (2014 figures) At the end of each season, Buf will share any surplus profits with both the cooperatives that it works with and it’s washing station managers.

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 use some of their lands 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 investment in livestock such as 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 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 (unripe) 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 then stored in parchment in Remera’s purpose-built warehouse before final dry-milling and handsorting 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 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.

Once in Kigali, each lot is cupped by the expert team of cuppers at Rwashocco,  many of whom have been Q graders for a decade.

Additional information

Bag Size

250g, 1KG

Description

Roaster’s tasting notes:

Blackcurrant is the dominant fruit with some citrus too. The body is smooth and velvety whilst the caramel sweetness balances the acidity beautifully.

Additional Information:

This 100% Bourbon Mayaguez 139 lot was processed by 40 women-owned farms, all of whom belong to the Mutegarugorikundakawa group; translating as ‘Women Love Coffee’. The group was formed to help encourage women to work together to farm coffee as a source of income. The lot is independently certified by BUF coffee, one of our export partners in the region who manage the processing and exportation for the group.

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 title ‘Buf’ derives from ‘Bufundu’, the former name of the region in which it’s 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 a 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 three coffee washing stations – Remera, Nyarusiza and Umurage. They are currently building a fourth washing station as well, based on the local need. The company, which was serving less than 500 farmers in
2003, is now procuring coffee cherries from almost 7,000 smallholder farmers in the Southern province of Rwanda, among them, 1,069 are registered members. At Buf’s Remera washing station in 2014, there was a total of 674,392kg of cherry delivered throughout the season, approximately 3% of which was delivered by 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 jobs for around 127 at Remera during peak harvest (May – June/July) and 10 permanent positions. A further 116 people are employed at Nyarusiza during
harvest, with 9 permanent positions. (2014 figures) At the end of each season, Buf will share any surplus profits with both the cooperatives that it works with and it’s washing station managers.

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 use some of their lands 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 investment in livestock such as 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 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 (unripe) 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 then stored in parchment in Remera’s purpose-built warehouse before final dry-milling and handsorting 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 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.

Once in Kigali, each lot is cupped by the expert team of cuppers at Rwashocco,  many of whom have been Q graders for a decade.

Additional information

Bag Size

250g, 1KG