|Processing:||Fully washed and sun dried|
|Altitude:||1,750-2,100 metres above sea level|
|Region:||Between Butare and Cyangugu, Southern Province|
|Producer:||17 independent smallholder farmers|
Buf Café was founded in 2003 by Epiphanie Mukashyaka, a dynamic businesswoman and a source of inspiration to countless other female entrepreneurs in Rwanda's coffee sector and beyond. Buf is now managed by Epiphanie and her son, Samuel Muhirwa, who is taking an increasingly active role in running and expanding the business. The title 'Buf' derives from 'Bufundu', the former name of the region in which its washing stations are located.
This 100% red bourbon coffee was processed at Buf Café’s Remera washing station, at 1,935 metres above sea level in the south of Rwanda. This lot, processed through Remera washing station, is made up of cherry from a specific collection point. There are a number of collection points around Buf’s washing stations at which farmers are able to deliver cherry for collection by Buf. This means that the farmers do not have to transport their day’s pickings all the way to the washing station.
The collection point this lot is from is called Gitantu, it is 5km away from the Remera washing station. The farmers carry bags weighing between 30 to 50 kilograms, of cherry on top of their heads to the collection point. At Gitantu between 1 and 5 tons of cherry is received per day, this variance will depend on the time in the harvest period.
There is a manager at each collection point; here the manager is Nsengiyumva (Boniface). He is responsible for receiving cherries and paying farmers as they deliver their cherries. He weights the cherries at the collection point and then again when he delivers the cherry to Remera. At Gitantu there is a report recording each farmer’s delivery, the date and the weight of cherry they have delivered. This record goes with the cherries when they are delivered to Remera. The information is then entered onto the computer so that all lots can be traced back to their origin.
This Remera Gitantu is a selection of day lots picked and processed throughout the harvest season that have been chosen because they share characteristics and have all scored highly. In this case each day lot has been processed to the point of being in parchment form, at this point we can hand mill small samples to roast, cup and assess the quality of each day lot in order to decide how day lots should be chosen and combined. In Rwanda day lots can be anywhere from kg to kg, in such quantities it is necessary to combine lots, especially for dry milling of the coffee. It is logistically very time consuming and expensive to dry mill many small lots. All of the day lots that are chosen are combined in parchment form and dry milled as one whole lot.