Thanks to their rigorous sorting process that begins with farmers hand selecting only ripe cherry, continues through collection and extends even to the drying tables where employees inspect the drying cherry multiple times in order to remove defective beans, Nyamyumba produces top-notch specialty coffee. Further, all purchases contribute towards our IMPACT Beyond Flagship project in Rwanda: Coffee Productivity & Income Diversification. The initiative supports coffee farming families in Rwanda by investing in regenerative agriculture and livelihood diversification – key strategies that can contribute to closing the living income gap.

ABOUT THIS COFFEE

Nyamyumba station was built in 2006. It has the capacity to process up to 496 tons of cherry annually. Farmers who deliver cherry to the station have about 400 trees on average.  

In addition to being an excellent specialty coffee selection, all purchases of this lot contribute towards our Beyond Flagship project in Rwanda: Coffee Productivity & Income Diversification. The initiative supports coffee farming families in Rwanda by investing in regenerative agriculture and livelihood diversification – key strategies that can contribute to closing the living income gap, one of our IMPACT goal areas.

The coffee delivered to Nyamyumba station is grown in nutrient-rich volcanic clay soils along the high-altitude hills of the Congo Nile Trail. The trail stretches 227 kilometers. The Nyamyumba section features beautiful landscapes of rolling hills and views of the clear waters of Lake Kivu. The land around Nyamyumba is also part of the Gishwati National Forest.

CULTIVATION

Farmers delivering to Nyamyumba Washing Station receive training in Good Agricultural Practices (GAP) from agronomists working with our sustainability partner, Kahawatu Foundation.  Kahawatu provides support in pruning, renovation activities and a wide range of other agricultural practices.

HARVEST & POST-HARVEST

Farmers selectively handpick cherry and deliver it to Nyamyumba washing station. Upon intake, station employees float and hand sort the coffee in order to remove any visible defects or low-density beans.   

For natural lots, such as this one, the perfectly ripe cherry is then laid in a thin layer on raised beds to dry in the sun where it is turned frequently to ensure even drying.