Mushonyi Experimental Washed Green

This exceptional coffee is the result of a collaboration between Sucafina NV, RWACOF, and Coffee Magazine’s competition. Anička Marková and Joel Karangwa developed a unique processing method to create a heavier body, a long-lasting aftertaste, and delicate fermentation notes.

The Mushonyi washing station, located near Lake Kivu, supports 1,200 farmers who grow coffee alongside other crops like bananas and cassava. Built by the army and now maintained by Sucafina, the station boasts advanced infrastructure to ensure quality at every step. Mushonyi’s rigorous post-harvest process includes meticulous sorting, anaerobic fermentation, pulping, and sun-drying, producing a coffee that is balanced and complex.

RWACOF, a key player in Rwanda’s coffee industry, invests in farmer training, yield improvements, and environmental sustainability. Their Farmer Development Program provides training, loans, and farm inputs, while initiatives like soil health improvement, seedling nurseries, and support for women’s cooperatives empower local communities. Sustainability efforts include solar panel installations, carbon emission mapping, transitioning to organic fertilizers, and improved waste management.

Rwanda’s coffee industry, primarily driven by smallholders growing Arabica Bourbon varieties, has made a remarkable recovery post-genocide, earning a global reputation for exceptional quality. This lot from Mushonyi embodies Rwanda’s coffee heritage and its dedication to sustainable excellence.