​It is always important to remember that just 27 years ago, Rwanda was in the midst of one of the most horrible tragedies humanity has ever seen. The genocide against the Tutsi population killed almost a million people and displaced two million more. These events shook this small country and almost wiped out the entire coffee industry.
 
Remarkably since then, Rwanda has enjoyed strong rates of economic growth, creating new business prospects and lifting many people out of poverty. Thanks to an efficient government actively working to develop the economy and reform the financial and business sectors, Rwandan coffee has become a very important player, contributing significantly to foreign exchange earnings and the monetization of the rural economy. In 2019, agriculture accounted for 29% of Rwanda's economy, and coffee accounted for a third of this income, with 75% of the total population working in the agricultural sector.

​Each year we are receiving more and more samples from producers and cooperatives in many origins around the world. This is very exciting, but also represents a challenge in terms of time and resources we need to dedicate to analyze and evaluate each of them fairly and effectively.

​Finally, evaluation through blind cupping allows us to judge the potential, identify the defects and select the best samples. It is the most influential tool when deciding which coffees will be travelling to our warehouse and going into your roasters very soon.

Enjoy your Burundi coffee!

​Potato defect, quakers, coffee berry disease, immature cherries, anthracnose, etc. All these are potential threats to your wonderful Rwanda, Burundi or Congo cup of coffee.
 
But how can we get rid of them? Or cut to a minimum the chances of getting a bad bean into so much goodness?
 
Some cooperatives in Rwanda are adopting this unique practice of hand-sorting wet parchment after being washed and fermented.
 
Some defective beans can be visually detected more easily when the parchment is slightly transparent with moisture. It is another opportunity to eliminate immature green beans, floaters, quakers, beans with anthracnose and insect-damaged (Antestia Bug) coffee that can result in the awful "potato taste defect".
 
Also, the slow introduction of air before the sun in the drying process, helps to keep the parchment intact and without cracks. If we think that the parchment is a small protective layer that reduce the shock of too much heat in the bean, this initial drying phase in raised beds and under shade, promotes that these internal molecular changes happen slowly and progressively.