Origin:  Rwanda

Crop: 2018

Estate: Simbi

Owner: Abdul Rudahunga

Region: Huye District, Southern Province

Altitude: 1700 masl

Varietal: Red Bourbon

Harvest: Mar-Jul

Certification: Conventional

Processing: Washed

SCAA Cup Score: 84

 

Cupping Notes: Rhubarb & blood orange upfront and dark chocolate and brown sugar to finish.

Rwanda - Huye District - Simbi Estate - Red Bourbon - Per Kg

£11.50Price
  • The Simbi washing station is located in the Huye district of the southern province and services 1,475 smallholder coffee farmers who all grow high quality bourbon.

    This washing station was established as recently as 2013 with the construction of a 300 metric ton per season cherry processing facility, and a 2.8 tonne per hour pulping machine. Following the pulping of freshly delivered cherry, the coffee is wet fermented and then the beans are sorted by density using water filled grading channels. The wet parchment is dried under cover for 24 hours before being moved to uncovered drying beds for an average of 15 days. During that period the coffee is continually hand sorted by an army of brightly clothed women who are meticulous in their removal of defect beans.

    In Simbi’s first year of operation, a sample was submitted for The Cup of Excellence competition and achieved 9th place, an incredible achievement given its newcomer status. Such an accolade has inspired its owners to focus on maintaining high quality while increasing production.

    Simbi is a privately owned washing station operated by Abdul Rudahunga, who was inspired to get into the coffee business by his grandmother. She was also a coffee farmer and one of the few rural Rwandans that roasted and enjoyed her own coffee as part of her daily routine. 

  • 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.

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