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Our Head of coffee
This coffee has a really great mouthfeel, especially when brewed as an espresso. It is rich and round, which combines perfectly with the blackcurrant sweetness and flavour profile and the mild acidity complements the whole cup beautifully.”
This coffee comes from a whole community of farmers, who all come together to process their coffee at the Umurage Washing Station. The station is owned by Bufcoffee Ltd., which is run by Epiphanie Mukashyaka, a widow of the Rwandan genocide and civil war of 1994. Back then coffee was all she knew but she couldn’t run the farm alone. Something had to change, so Epiphanie appealed to PEARL and USAID for help, and after a great deal of hard work she launched Bufcoffee Ltd. Epiphanie and her team (mostly family members) now produce and export coffee across the world, while offering social and economic support to 4,608 women and a great many small coffee farmers.
Bufcoffee took over the running of this coffee station following a change in the way that washing stations in Rwanda are allowed to buy coffee from the communities they serve. They named it Umurage, meaning ‘heritage’, which reflects the fact they’ve been working in these communities for the last 12 years. Without the washing station these small farms would have to sell their cherries to outside buyers for a far lower price. Buf Coffee Ltd. have five different washing stations, but it is at this one that the processing is the most complex...
Coffee grading takes place at four separate points prior to drying. It’s then time for the fermentation, which is carried out in the shade for extra control. Next, the cherries are soaked in cool, fresh water for 24 hours before the final sorting and drying. Finally the coffee is dried on raised beds made of offcuts from trees, which are covered with black netting during the hottest points of the day and with tarpaulin during the night time.
Every step of this process is designed to weed out poor quality beans and improve the flavour of the final cup. And judging by the taste of this coffee, the process works incredibly well.
Following the decision by the government to reduce the area around which washing stations could buy coffee we decided to invest in new washing stations so that we could continue to to buy coffee cherries from communities we have been supporting for years already. We named the the washing station heritage to remind the community that we have been working to pay high prices and export high quality coffee for years and want that to continue.
|ACIDITY||Tartaric, grape acidity|
|FLAVOUR||Blackcurrant and biscuit|
|PRODUCER||Epiphanie Mukashyaka and family|
|TASTING NOTE||Blackcurrant and biscuit|