Rwanda Buf Nyarusiza 94h Funky

purple fruit – spanspek (canteloupe) – peppermint freshness – sticky body

R189.00R680.00

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags. Our blends and decaf are packed into both 250g and 1kg bags.

The grind size you select affects the extraction of your coffee. Unlike when purchasing pre-ground, we give you a wide range of choices to optimize the flavour of your coffee. Please select the brewing method you use and we will grind at the best setting for it. If you want more information reach out to us on our Live Chat for assistance.

Origin  Kamegeri Sector, Nyamagabe District, Southern Province
Flavours spanspek (canteloupe), purple fruit (blackberry, black currant), good sweetness, peppermint freshness
Body  sticky
Acidity 
medium, black grape
Roast  light
Brewing  siphon, pourover, plunger, aeropress, moka pot

Washing station  Buf Nyarusiza (various collection points)
Owner
  Epiphanie Mukashyaka
Altitude  1,700–1,900 masl
Varietal  100% Red Bourbon
Processing  94hr fermentation & sun dried on raised beds
Average size of farms  0.25 Ha

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags.  
Our blends and decaf are packed into both 250g and 1kg bags. 

Rwanda Buf Nyarusiza 94h Funky

Rwanda Buf Awards

With an impressive pedigree, Buf has won many prizes across its washing stations –

  • Rwanda Cup of Excellence 2008, #7, #18 and #23
  • Rwanda Cup of Excellence 2011, #23 and #36
  • Rwanda Cup of Excellence 2012, #7, #12 and #19
  • Rwanda Cup of Excellence 2014, #14 and #24
  • Rwanda Cup of Excellence 2016 #3, #4, #11 and #20

This 100% Red Bourbon coffee was processed at Buf Coffee’s Ubumwe washing station (the fourth to be established by Buf), located at around 1,600 metres above sea level near the capital of Kigali.

The history of Buf Cafe and its owner Epiphanie Mukashyaka

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 the 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 (her first) with a loan from the Rwandan Development Bank and the assistance of the USAID-financed PEARL project.

This transformational program was aimed at switching the focus in the Rwandan coffee sector from an historic emphasis on quantity to one of quality – and so opening up Rwanda to the far higher-earning specialty coffee market. The program 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 Cafe today

Buf Café now owns four coffee washing stations – Remera, Nyarusiza, Umurage and Ubumwe. The company, which was serving fewer than 500 farmers in 2003, is now procuring coffee cherries from almost 7,500 smallholder farmers in the Southern province of Rwanda, among them 1,069 are registered members.

The producers

Buf has very strong links with the local communities that supply it, providing jobs for hundreds. At the end of each season Buf will share any surplus profits with both the cooperatives with which it works and its washing station managers.

Buf coffee’s forth coffee washing station (CWS) is called Ubumwe CWS, located in the Kamonyi District which is only 20 minutes far away from the capital city Kigali. This CWS had fallen into disrepair until Buf rescued it to serve the surrounding population of smallholder farmers.

Before investing in the CWS, Buf did a great amount of research regarding the potential for quality in the region. They found that the Ubumwe area has rich soil nutrients, especially phosphorus, potassium, zinc and boron, which are necessary for coffee growth and which contribute directly to cherry ripeness and root development. This nutritional difference has a huge impact on coffee growing and, therefore, Ubumwe CWS produces an outstanding quality coffee. Even though Ubumwe is near Kigali at a relatively low elevation, it receives cherries from approximately 500 farmers living at 1,550 to 1,700 metres above sea level.

Ubumwe CWS is also unique in that it has a dry mill and a cupping lab facility directly attached to the CWS, which enables it to give very responsive feedback to the surrounding smallholders who bring their coffee for processing. Quality is checked easily and regularly, and farmers are brought directly into that loop.

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 land 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 for investment in livestock such as a cow for milk, both for use in the home and for sale locally.

Approach to quality

Each producer selling their cherries to the Nyarusiza Washing Station, carefully handpick the cherries once ripe. Upon delivery to the Washing Station, the cherries are spread evenly on raised tables to be sorted for quality purposes. After sorting, the cherries are covered by shade nets and submerged in water – 20L of water per 200kgs of cherry. Testing occurs regularly to ensure overfermentation does not occur. The coffee remains here for 94 hours to attain the ideal fermentation level. The fermented cherries are then moved to a mesh bed to initiate drying in the open sun until it reaches a humidity level of 10-11%. Once completely dried, the coffee is hulled at Kamonyi Dry Mill no more than 30 days later.

Lots are first separated by collection point (farmers usually hail from around 3 km distance from each collection point) and are also separated out 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, the local exporting partner of our green coffee sourcing partner Mercanta’s. Many of them have been Q graders for more than a decade. These coffee professionals make sure that the very best coffees make their way to us.