Owner: Rwanda Trading Co
Region: Western Province
Altitude: 1700 masl
Varietal: Red Bourbon
Harvest Period: Mar-Jul
Processing: Wet Processed
Tasting Notes: Black cherry & damson with nutmeg & a smooth almond & chocolate body
Roasting Notes: Light -Medium to preserve the vibrancy.
Rwanda Nyamulinda Microlot - Per Kg
Nyamulinda was built and established by Immaculate and Francine, friends who are both from the Nyamagabe area, in southern Rwanda. After realising the potential for coffee in their home village, they decided to grow it themselves, and planted over 20,000 coffee trees on their combined farm land. At the time of harvesting, they decided to process the coffee on their own, in order to maintain the quality achieved on their farms. Nyamulinda was born from this dedication to quality production, and the washing station was built in 2016 and began processing their coffee, and also that of their neighbouring farmers. With high quality at the core of their ethos, they want to expand Nyamulinda’s capacity, and grow their volume from the 220 tons of cherries processed this year.
In Rwanda, coffee has brought hope for a better future since the dark days of Civil War that shook the country back in 1994. Coffee has been used as a vehicle for positive change in the years that have followed, and the country is now rightly heralded as a top producer of fine specialty coffee.
Coffee was introduced to Rwanda in 1903 by German missionaries. As a cash crop it received government backing but the focus was very much on quantity rather than quality. However, the impact of the world coffee crisis in the late 1990s, when prices fell for several years below the cost of production, caused many Rwandan coffee farmers to rethink their position. Working hand in hand with the Rwandan Coffee Board (OCIR Café), international NGOs such as USAID, the Gates Foundation, and other coffee-focused organisations, a specialty coffee sector was created in the early 2000s.
Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million, with parcels of land often not much larger than just one hectare per family, with an average of approximately 180 trees each. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu in the west and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills – or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July with shipments starting in late May / early June.