RWANDA ​VUNGA LOT 3A

General Information

Origin: Rwanda
Region: Northern Province 
District: Nyabihu 
Washing Station: Vunga
Farmers: 260 active members
Cultivar: 100% Red Bourbon
Altitude:  1650 - 2000 masl
Process: Fully washed with double fermentation
Harvest: April - June 2020
USD per Kg of Cherry: 0.33 USD/Kg
Screen | Moisture | Density: 15+ | 9.8% | 0.697 g/ml 
Packaging: 60 Kg + GrainPro
Score: 86
Notes: Strawberry, vanilla, cinnamon, floral
Ikawa profile: Rwanda 2

TRACEABILITY

The Vunga washing station was built in March 2009 and currently has 278 active members, of which 196 are men and 82 are women. The cooperative is managed by Daphrose Uwimana, who is the president and leader of this group of coffee farmers who live in the Nyabihu district, northwestern Rwanda. Vunga is not far from the borders of Uganda and the Democratic Republic of the Congo (DRC). The station receives its water from the natural source of the famous Virunga Mountains, which is also home to one of the few remaining groups of mountain gorillas.

In Africa, it is uncommon for a woman to be the president and leader of a cooperative, and Daphrose has done an excellent job, as Vunga placed twice in the final round of the Rwanda Cup of Excellence, in 2012 and 2014.

In addition, they have been severely affected by natural disasters almost in consecutive years, 2018 and 2020; but even so they have managed to continue producing one of the best coffees we have cupped in Rwanda and without a doubt, our best washed Rwanda this year.

Under Daphrose's administration, efforts have been made to increase payments per kg of cherry (Vunga US $ 0.33/kg vs. national average US $ 0.25/kg), increase the number of African beds and improve the general infrastructure , as well as offering bonuses and medical insurance to coffee growers.

Unfortunately, on May 6, 2020, heavy rains hit Rwanda, causing floods and landslides that have killed at least 65 people and caused incalculable amounts of property damage. One area that was particularly affected was the Nyabihu district, home to the Shyira and Vunga washing stations, as well as the more than 200 families who work there. The Nyabihu district alone has experienced the tragic deaths of 28 farmers from the floods, as well as the loss of more than 325 homes, livestock and coffee trees, with damages estimated at $ 132,000.

HISTORY

When we talk about Rwanda, it is impossible not to mention the horrible genocide that occurred in 1994, which left almost 1 million dead. Despite that sinister past, today it is admirable to see how this small nation has risen from the darkest depths, to become one of the most prosperous and secure countries in all of Africa.

Currently, the coffee industry in Rwanda is at its peak and producing exceptional coffees. The road has clearly not been easy, but through the leadership of a commited government, educational projects and strategic planning, they have laid the solid foundation for this success.

Today approximately 420,000 people are directly or indirectly related to the coffee industry. The prices of quality coffee are more stable than the prices of commercial coffee, which has improved the quality of life of many coffee farmers and their families. In addition, coffee also contributes to the reconciliation of the main ethnic groups: Hutus and Tutsis; as we have seen them working together, shoulder to shoulder, to produce more and better coffee.​

PROCESSING

Once delivered to the washing station, the cherries are visually inspected and graded by gravity for the first time, using a bucket or a tank full of water, to remove floaters and ensure that only mature cherries are processed. Then they will go through the mechanical pulper, usually in the early afternoon. After pulping, they will be sorted by density into two or three categories, each category going to a different fermentation tank. 

After pulping, coffee is dry-fermented for 12-24 hours. Then, it is washed and graded again by gravity using the washing channels (the heavier beans will sink). Later, it will go into soaking, which is a wet-fermentation in a tub or tank with clean water for another 24-48 hours. 

Then the coffee, will pass to shaded African beds, where usually women, will remove defects by hand when the parchment is still wet, this way defects are easier to detect, and also, coffee will begin slowly and gently the drying stage.

Once the defects have been removed, the parchment is transferred to the raised beds under the African sun for about two to three weeks. During this period, the parchment is constantly moved several times a day to ensure an even drying.

Finally, when the coffee reach between 11% moisture content, will be stored in parchment, separated and labeled carefully. When ready for export, the parchment will be transported to Kigali for milling, packing and loaded in the container.​

HAND SORTING THE POTATO DEFECT

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