Introduction

Abakundakawa Rushashi became This Side Up's first partner in 2013. With a water- and energy saving triple fermentation method, advanced pulp recycling methods and two women empowerment organisations, Rushashi coffee washing station (CWS) is truly progressive. We created the country's first cascara with them in 2015 and since 2016, increased traceability by offering "village lots" from only two of the washing station's twelve collection points. 

Rushashi serves as a prime example of how Rwandan cooperative societies can independently attract foreign buyers by constantly improving quality and operating sustainably. Their coffee is unforgettably complex and clean - it's no surprise that they frequently earn a place in the Rwanda Cup Of Excellence competition (highest: 3d place!). For three years now, This Side Up's premium has been invested in Rushashi's financial independence from rural banks by the cooperative's members.


Our Rwandan coops are a good example of farmers taking control of the value chain. Instead of selling their coffee to a mill or exporter, they rent the milling and exporting service and make direct contracts with buyers such as This Side Up. More control, more independence from market prices!

CULTIVARS

Arabica Bourbon types: French Mission, Jackson, Mbirizi, Pop 3303/21

 

ALTITUDE

1,700 - 2,000 meters above sea level

 

NOTABLE

Since 2016, we are pioneering "village lots". We have two lots collected from of our favourite collection point lots on the cupping table: Minazi and Burimba. Organically produced (not certified), Fair Trade certified, emphasis on women empowerment, several Cup of Excellence awards.

 

Key Achievements

2014: first direct sales of Rushashi coffee in Europe, creation of savings account for harvest working capital to avoid rural loans

2015: creation of the country's first cascara trials, subject of a value chain exhibition at the Ethnology Museum in Leiden, the Netherlands

2016: export of cascara approved, first village lots created and exported: Burimba and Minazu.

2017: new village lot created (Rutabo), first PB and high grade natural lot imported by This Side Up.

 

PROCESSING

fully washed and triple fermented: all coffee is hand picked, depulped, dry fermented for 12 hours, double wet fermented (2 x 18 hours), washed with mountain water, shade dried, then sun dried on raised beds.

 

PRICE breakdown (EUR/KG)

€ 9,22 =

the price you pay for this coffee p/kg. This Side Up pays $ 7 to Abakundakawa, which is 2,27 x the Fair Trade base price. We agreed on this price directly with the farmers, disregarding the volatile US Coffee C price.

€ 2,43 + € 1,68 +

the price Abakundakawa pays farmers for their cherries as p/kg price of green (milled) coffee. This price is often unknown to buyers. The extra €1,68 is our premium that for three years already, has been helping Abakundakawa stay financially liquid throughout harvest seasons by allowing them to borrow less from rural banks.

€ 1,80 + € 0,39 +

wet-processing costs and coop management fee + dry-milling costs and exporter fee.

€2,16 +

This Side Up expense coverage. Expenses include wages, sending samples, travel and various office costs.

€0,76

total shipping costs from Kigali, through customs and to our warehouse. We fill our containers with as much coffee as we can or hitchhike with other importers to keep these costs to a minimum.


IN STOCK FROM RUSHASHI (December)

 

  • Minazu Village lot : € 9,22 p/kg

  • Burimba Village lot : € 9,22 p/kg

  • Rutabo Village lot : €9,22 p/kg

  • Peaberry lot : €9,22 p/kg

  • Natural Experimental lot: € 9,38 p/kg

 

 

CUPPING Experiences

"Red berries aroma and taste. Think of cherries, red cranberries, red currant. Its calm floral sweetness gets more noticeable while it cools down and starts to receive honey aroma and taste. Medium body."

Emanuelis Ryklys, Crooked Nose & Coffee Stories

 

"Taste of juicy tropical fruit, ripe orange, honey and flowers. Very clear and creamy, sirupy. A complex and very exciting coffee. A jewel on our tasting table and in the cup."

Roger Wittwer, Kafischmitte

 

"Earl Grey and sweet raisins; bergamot citric acidity" 

Onno van Zanten, Stooker Roasting Co.

 

RECOMMENDED IKAWA PROFILE

We based our Rushashi and Coko roast profile on Ikawa's "Kenya Washed" profile. It yielded good roast uniformity and juicy sweetness in a short time - while not scorching these dense beans as some other profiles tended to do.


PHOTO GALLERY

You may use these images freely to promote Rushashi among your customers.

 

CONTACT RUSHASHI

Rushashi's manager, Antoine Kagenza is always eager to develop relationships, hear from customers or enter into exciting new partnerships. Give him a buzz or let us introduce you.

 

MANAGER Antoine Kagenza

EMAIL abakundakawarushashi@yahoo.fr

TEL +250 783288732

FACEBOOK | INSTAGRAM

 

 

 
 

Rushashi, Gakenke District - Northern Province, Rwanda

 

ABOUT RUSHASHI

Rushashi Coffee Washing Station (CWS) is the largest of two washing stations owned by the Abakundakawa coffee producer cooperative, one of This Side Up’s first partners. It is located in the lush and green Gakenke district, characterised by high spiky hills at high altitude - making it ideal for high quality coffee production.  It is no coincidence that this region produces some of Rwanda’s most sought after coffees. 

Abakundakawa has come a long way since it started as a smallholder farmer association in 1999. It became a recognised cooperative in 2007. Since then, in a relatively short time, Abakundakawa managed to become an advanced operation with over 2000 member farmers, that serves as a prime example of how coffee growers can turn the specialty market into a seller’s market. We were truly amazed by the standards this coop conforms to: it has the facilities to roast and cup samples on site, employs a full range of organic processing methods (and is on its way to become certified organic), provides full transparency in its bookkeeping and in recent years has received technical and leadership trainings from the Rwandan government and development agencies - especially from SNV, This Side Up's trusted development partner in Rwanda. In terms of processing, it employs a particularly long fermentation process that has been adopted by several nearby cooperative societies, and has likely contributed to the bronze medal they earned at the 2010 Rwanda Cup of Excellence competition. 

Abakundakawa is also a good example of how Rwandan rural society is managing to deal with the horrors of the past in a hopeful and inspiring way. During the genocide, many Rwandan women lost their husbands and were forced to take care of not only their own but many orphaned children. These women started to organise themselves in special women empowerment organisations, but in recent years have also learned that the label “produced by women” has a marketable value, and now sell their coffees separately at a premium. This in turn has sparked a discussion among traditional households (with husbands) about ownership of the coffee trees. In Rwandan smallholder families, the coffee trees are owned by men - but if women receive a premium for their produce, it can benefit all financially to pass some of this ownership to the women in the households. This development is slowly but steadily helping Rwandan women’s emancipation and position in society underway. 

Abakundakawa distinguishes itself by supporting two very successful women empowerment organisations: Duhingekawa and Abanyameraka. These organisations represent most of the 740 women out of the coop's 1961 members and fight for improvement of their position in local society.

We visited Rushashi for the first time in December 2013 and explained that This Side Up is uncovering a new specialty market of small roasters in Europe, and Antoine and his peers greeted us in high spirits and with high expectations. After a great harvest in 2013, This Side Up has again committed to this inspiring coop's 2014 harvest and is pleased to offer it here! 

Despite all these impressive efforts, Abakundakawa is faced with a high risk of demotivation among its member base: the farmers hardly see the fruits of their increased efforts as they simply haven't found enough buyers for their valuable crop. Antoine Kagenza, the coop's manager, told us that the coop has reached a critical point: their coffee production quality is at its very highest now - if this does not get noticed and rewarded soon, financial means, motivation - and subsequently coffee quality - will start to drop again. For this reason,This Side Up's 2014 premium for Abakundakawa was simply used as a financial buffer against a possibly disappointing harvest season. 

 

2015 UPDATE

Abakundakawa's general member assembly is held every year on January 15th. The report stated that this year, This Side Up's premium (2520000 rwf.) was unanimously agreed to be used for paying back the cooperative's long-term loan. Borrowing money from rural banks is commonplace all over the world of coffee because of a simple fact: harvesting coffee takes place before selling coffee, while the cost of harvest is by far the largest short-term expenditure for a coffee grower. Anything that can be done to reduce unnecessary revenue being paid as interest to banks (the rate is 14 to 20 percent!) means more money for the cooperative's member farmers!

We visited the coop in April to make plans for the 2015 harvest. Not only is the harvest looking good after a reasonably slow start, but we are developing Rwanda's first cascara from wet-milled pulp together. 

Our October shipment arrived in Rotterdam and is cupping more sweetly and cleanly than ever. Bravo Rushashi! This year's premium was again added to the coop's savings account to lower credit necessities. Our aim is that Abakundakawa can soon have a buffer so large that they will never need credit again.

 

2016 UPDATE

Abakundakawa has been very active in experimenting with cascara since our first trials in 2015. This year, we will offer the country's first exported cascara, 600 kg of nutritious dried cherry with strikingly clear notes of honey, jasmin and black tea.

We also looked into creating more traceable lots together with Misozi. It turns out that the coffee that is collected from one of the washing station's twelve collection points is processed separately in a single day and labelled separately too - only to be blended again after cupping for quality. Since all of these lots meet the grade A requirement anyways, we thought it would be interesting to separate the lots that we thought contained the most desirable flavours for this year. From now on, we will offer only "village lots" from Rushashi, as the collection points correspond to villages where the coffee is produced. For the 2016 season, we bagged and bought all the coffee from the villages of Burimba and Minazi. 

We hope that by setting this example, we will encourage coops and exporters all over the country to also create the closest thing possible to microlots in a setup with cherry collection points. Soon perhaps, not just washing stations, but even the tiny villages that supply them can feel the pride of having their coffee promoted worldwide, hopefully adding to the coffee's quality and farmer premiums.