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This coffee comes from the Bufcoffee cooperative located in Rwanda’s Southern Province, in the Nyamagabe district and Gikongoro terroir. It is produced by a number of passionate producers who have pooled their various coffee processing skills. This is a Caracoli or Peaberry type coffee, it is the only bean to develop in the cherry as it matures. It is then dried in the sun on African beds for 2 to 3 weeks. The washing and drying conditions at the Remera station are perfectly calibrated, and it is these qualities that give the coffee such a unique and distinctive taste in the cup. Bufcoffee is a business run by the Muhirwa family, which has a poignant history. The father was killed during the Rwandan genocide but his wife and two children (Samuel and Benjamin) survived. With help from the US, the family decided to learn the coffee trade. They began by buying a washing station, then started processing coffee for small farmers.
The mother still sits at the head of the company today. Samuel and Benjamin have invested fully in the company to improve coffee quality. They possess an impressive wet-processing expertise. Bufcoffee has also just invested in a drying mill, so they are now fully independent in terms of co ee processing.