Mushonyi Experimental FW

Honey, toffee, white grapes, apricot

This coffee, born from a collaboration between Sucafina NV, RWACOF, and Coffee Magazine's competition, features a unique processing method by Anička Marková and Joel Karangwa to create a heavier body, long aftertaste, and light fermentation notes.

The Mushonyi washing station near Lake Kivu serves 1,200 farmers. Built by the army and maintained by Sucafina, it features extensive infrastructure. Farmers grow about 300 coffee trees each, often with other crops like bananas and cassava.

Mushonyi's strict post-harvest process includes sorting, anaerobic fermentation, pulping, and sun-drying, resulting in a balanced, complex coffee.

RWACOF invests in yield improvements, farmer training, and environmental sustainability. Their Farmer Development Program provides training, loans, and farm inputs, while soil health initiatives and seedling nurseries support sustainable farming. They also support women’s cooperatives and income diversification.

RWACOF has installed solar panels, mapped carbon emissions, and is transitioning to organic fertilizers and better waste management.

Rwanda's coffee industry, driven by smallholders, has recovered significantly post-genocide, with most coffee being Arabica, primarily the bourbon variety.