Rwanda / Kahawatu & RWACOF

Varieties: Bourbon
Growing Altitude: 1,500 - 2,000 masl
Processing Method: Natural

Smallholders delivering to RWACOF washing stations receive fair prices and agronomic support. They cultivate an average of 200 to 300 trees at altitudes of 1,500 to 2,000 meters above sea level. These high altitudes, combined with fertile soil and good agricultural practices, produce high-quality cherry that is carefully processed at RWACOF stations to preserve and develop these delicious flavors. In concert with their sustainability partner, Kahawatu Foundation, RWACOF invests heavily in yield improvements, farmer training, quality improvement projects, environmental sustainability and other ways to increase farmer livelihoods.

RWACOF’s Farmer Development Program in partnership with the London School of Economics (LSE) supports farmers with training in Good Agricultural Practices and access to loans, farm inputs and farm services. A new soil health initiative uses soil analysis data that RWACOF collected to identify farms where soil is too acidic. Lime, along with education about application, is distributed to these farmers to help improve soil quality. Additionally, seedling nurseries provide up to 4 million seedlings per year to help farmers renovate their rootstock.

RWACOF also has many projects that are designed to support farmers’ overall livelihoods. They focus on gender equality and support several women’s cooperatives by helping them access land, seedlings and reach a market for their coffees. They offer trainings on financial literacy and alternative income-generating activities.

On the environmental side, RWACOF has worked with partners to help install solar panels at 2 washing stations that are off the electrical grid. RWACOF’s dry mill already have a 50 kilowatt-per-hour solar panel set up on their roof. They’ve also mapped carbon emissions in their coffee supply chain and are starting projects to half their emissions per kg of coffee. Two ways they’re accomplishing this is by facilitating a transition from inorganic to organic fertilizer and further improve waste (water and pulp) management at the wet mills. They’re also working with Trade in Space to map deforestation in the supply chain so that they can begin to work with farmers to reduce deforestation and improve forested areas in the supply chain.

Above all, RWACOF's exceptional attention to detail during post-harvest activities ensures the best quality coffee possible. From the moment cherry enters the washing station until it is milled and bagged for export, RWACOF keeps stringent quality controls in place. They know, as we do, that high-quality coffee is crucial for delivering benefit all along the supply chain.

We recommend letting this coffee rest for about a week to ten days post roast date to allow it to de-gas and develop its most striking flavors!