pecan nut – sweet grapefruit – unrefined sugar (molasses) – sticky chocolate body
BLACK TEA – PEACH – CRISPY APPLE – CHOCOLATE-MALT-CANDY BODY
Origin Muganza, Gasaka & Kibirizi Sector, Nyamagabe District, Southern Province
Flavours pecan, chocolate, red grape, unrefined sugar (aka molasses), sweet grapefruit
Acidity balanced, orange
Body sticky chocolate
Brewing pourover, plunger, aeropress, moka pot, milk-based espresso
Owners 40 women-owned farms of the Mutegarugorikundakawa (Women Love Coffee) group
Washing station Buf Remera
Altitude 1,700–1,900 masl
Varietals Bourbon Mayaguez
Processing fully washed & sun dried on raised beds
Area under coffee 6.5 hectares; 16,420 trees
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.
This 100% Bourbon Mayaguez 139 lot was processed by 40 women-owned farms, all of whom belong to the Mutegarugorikundakawa (‘Women Love Coffee’) group. 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 Cafe, one of Mercanta’s export partners in the region, who manage the processing and exportation for this special group.
With an impressive pedigree, Buf has won many prizes across its washing stations –
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 programme 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 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 four coffee washing stations (CWS) – Remera, Nyarusiza, Umurage and Ubumwe. 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 on 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 (unripes) 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 prior to final dry-milling and hand-sorting at the dry mill in Kigali. Each coffee that arrives is also cupped by the Q-graders of Buf’s & Mercanta’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 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. 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.
All beans on your first purchase
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