Country: RWANDA
Region: Gakenke District, Ruli Sector, Northern Province
Owner: Dukunde Kawa Cooperative
Washing Station: Ruli
Farmers: 45 Contributing Producers
Altitude: 1,900 metres above sea level
Variety: 100% Red Bourbon
Processing: Fully Washed
Awards: Cup of Excellence 2010, 2011, 2012, 2013, 2014, 2015, 2018

Intense and complex. Cola, black currant and strawberry. Tea-like finish..

About Ruli Peaberry (with thanks to Melbourne Coffee Merchants):

This peaberry lot was produced using coffee cherry from 45 smallholder farmers who deliver to Ruli washing station, one of three washing stations owned by the Dukunde Kawa Cooperative. Ruli is located close to the small town of Musasa, in the Ruli Sector or Gakenke District, in Rwanda’s rugged and mountainous Northern Province. Like most coffee from Rwanda, it is 100% Red Bourbon.

This is a peaberry lot, which refers to the size and shape of the beans. Normally coffee seeds develop as a pair with flattened facing sides, but sometimes just one seed develops and forms an oval shape to occupy the entire space within the coffee cherry. This is called a peaberry and these small and round coffee beans are carefully selected and separated out from the rest of the crop during the milling stages.

These are little beans with a big flavour! We purchased our first micro-lot of Rwandan peaberries in 2017 and have been consistently impressed with these lots ever since.

Ruli sits at 1,920 meters above sea level, overlooking a beautiful landscape of rolling green hills and rich, red earth. A total of 1756 farmers (1104 men, 652 women) deliver cherry to the washing station throughout the season, which employs 36 permanent staff and increases by another 148 seasonal staff during the harvest period. The area surrounding Ruli has mineral-rich soil and a lush environment that is well suited to specialty coffee production. Typically, farms are situated between 1,800 to 2,100 meters above sea level.

The producers who contribute to the Ruli washing station own an average of one third of a hectare of land, on which they farm coffee, along with subsistence food crops like maize, beans and sorghum and some livestock like goats and chickens. Cows are also an important asset to a farming family. Besides having practical advantages – like providing milk and yoghurt to feed the family, producing excellent manure for the coffee farms, and being an opportunity for additional income – they are also a traditional symbol of wealth and status in Rwanda.

The washing station was established in 2003 and is the largest of Dukunde Kawa’s washing stations. It serves as the head office for the cooperative’s management team and the site also encompasses the cooperative’s dry mill and its dairy operations. The property is also the site of the Rambagirakawa community room and Dukunde Kawa’s cupping lab, nursery and model farm. Recently, the cooperative decided to expand their business by establishing a commercial roastery that supplies coffee to restaurants and hotels across town, with all activities carried at a building also located in Ruli.

Quality control operations at Ruli are overseen by Emerthe Mukamurigo, who has held this position since 2014, while the day to day is managed by Philomene Nyirabantu. Ruli is Rainforest Alliance certified, UTZ certified, and Fair Trade certified. These certifications help the growing cooperative find different markets for the coffee. “We were already doing a lot of the things that were required for these certifications”, Isaac (the executive secretary of the cooperative at the time) explained, “We are always trying to be the best cooperative we can be. Getting the certifications has helped highlight what we are doing well and helped us raise our standards in other areas.”

Head here to learn more about the work of Dukunde Kawa in Rwanda.

PROCESSING AT RULI WASHING STATION

The team at Dukunde Kawa takes a huge amount of care in processing its coffee. All members of the cooperative are trained to only select ripe coffee cherries from their trees.

• On delivery, the cherries are inspected and sorted by hand to ensure only the very ripest cherries are processed. Farmers do the selecting, and receive the highest income from the ripest, healthier fruit. The remainder of their crop still gets purchased by the co-op, at a lower price, to be processed and sold for the internal market.
• Cherry is then sorted by weight (and any floaters are removed) by a Pinhalense machine that the washing station staff affectionately have named the ‘Umupolisi’ (police person). By using a machine, rather than a clerk, Dukunde Kawa are more transparent with contributing growers about which fruit gets processed. Coffee is then pulped on the same day – usually in the evening – using a mechanical pulper that divides the beans into three grades by weight, with the heaviest, A1, usually having the highest cup quality.

• After pulping, the coffee is pre-washed and fermented overnight for around 12–18 hours and then graded again using floatation channels that sort the coffee by weight. The wet parchment is the washed a second time and left to ferment for a further six hours — with the goal of removing as much mucilage as possible without using machinery that may accidentally crush or damage the beans.

• As with most washing stations in Rwanda, women do the majority of hand-sorting. This takes place in two stages – on the covered pre-drying tables and on the drying tables. Washed beans are moved from the wet fermentation tanks onto the pre-drying tables, where they are intensively ‘wet sorted’ under shade for four hours. The idea is that greens (unripe beans) are still visible when the beans are damp, while the roofs over the tables protect the beans from the direct sunlight.

• Next, the beans are moved onto the washing station’s extensive raised drying tables (‘African beds’) for around two weeks, where they are sorted again for defects, turned regularly and protected from rain and the midday sun by covers, ensuring both even drying and the removal of any damaged or defective beans. During this period the coffee is also turned several times a day by hand to ensure the coffee dries evenly and consistently.
• After reaching 11-12% humidity, the coffee is then transported to Dukunde Kawa’s purpose-built warehouse prior to final dry-milling and hand sorting at the cooperative’s dry mill.
• Located in Ruli, Dukunde Kawa’s dry mill has the capacity to process one full container of coffee a day — and combines the use of technology with meticulous hand sorting to ensure only the best beans are bagged. Before being loaded for export, Rwanda’s National Agricultural Export Development Board also inspects and samples the prepped parchment.

WHY WE LOVE IT

Peaberry lots from Rwanda tend to have exceptional character, with blackcurrant, red berries and complex florals. This lot exemplifies the hard work the members of Dukunde Kawa have undertaken to produce coffees that fulfil the potential of this beautiful region. We love how crisp and juicy this coffee is, with tropical acidity and starfruit notes.

We feel so lucky to work with Dukunde Kawa. When we first started working with the cooperative over a decade ago, the president at the time, Anastase Minani, explained that their goal was to be the very best cooperative in Rwanda. We think they’re well on their way to achieving this goal, and we are excited to have been able to share this journey with them.