Rusekabuye Sc 15+ Fully Washed Akawa Project

Black Currant, Black Tea, Cocoa, Lactic, Lime
Supply Level:
Red Bourbon
Fully Washed
SCAA Score:
Active Moisture:
Green Bean Moisture:
Packing Type:
Hermatic Liner:

Orgin Information

Elevation Ave: 1350
Farm Name: Rusekabuye

Farm Type: 4. Wet Mill

Rusekabuye literal meaning is “man that hit a stone with his head and broke it in thousands of pieces”. The Rusekabuye mill is the youngest mill participating in the Akawa project. This Washing Station is the last built by Hilaire at SUCCAM, operating since 2017, it took Hilaire a lot of courage to build it, indeed he was being intimidated by the only Washing station owner in the region, an actual minister of present government, with a lot of influence and nuisance capacity … Yet the farmers community of Rusekabuye would not let Hilaire back down and repeatedly asked for Succam to invest in the region as Succam holds the reputation of fair treatment to farmer communities. The washing station is located in a stunning yet broken landscape just across a summit mountain range covered in protected primitive forest. The producers that contribute cherry to Rusekabuye are scattered below the protected primitive forest that towers above the mill itself. The mill agronomist Amiable (Havyarimana), or ‘kind’ in English, is an impressively young 25 years of age. With wisdom beyond his years, he has enacted a strict hygiene and cleanliness policy, ensuring that producers and workers are taking measures to safeguard against illness, as well as providing the ideal conditions for producing clean, sweet and delicious coffee.

Details on the “Double Sorted” washed process – At the washing station, producers bring red ripe cherries separated from under / over ripe cherries and any foreign matter. These cherries are delivered to the wet mill the same day they’re picked. The cherry is then floated in small tanks of water to eliminate any defective beans (floaters) before pulping is carried out. On average the coffee beans are fermented for 12 to 18 hours. The fermentation time varies depending on the ambient temperature, the maturity of the cherries and density of the beans. Soaking and washing in clean water sourced from mostly mountain streams, the beans must then go directly under the pre-drying area. This pre-drying stage is completed under hand-made shade cloth wooden constructions with raised beds placed underneath them. This process further sorts out any immature, yellow or damaged coffee beans as good and defective parchment can look the same under the sun’s solar rays. This coupled with avoidance of early exposure to the sun helps parchment not crack under heat whilst the parchment is still wet. Finally the washed and sorted coffee is moved to drying beds for an average of 2 weeks until a desired moisture content is reached (10,5 -11%). This final duration can vary depending upon climatic factors (rain and humidity), volume of coffee per drying bed and frequency of parchment turned manually each day.

Mill Manager: Egdie Harerimana
Assistant Manager: Neddy Ntamarerero
Agronomist: Aimable Havyarimana
Altitude: 1700m
Participating Farmers: 1067 Farmers
Year Created: 1990
Coffee Variety: Red Bourbon
Soil Type: Humus-Volcanic Soil
Average Rainfall: 1339mm
Average Temperature: 18 °C (12.6°C / 23.5°C)
Processing capacity: 150MT of green coffee
Drying Beds: 148
Environmental preservation methods: Water treatment system

The Rusekabuye mill is one of 13 mills that form the Akawa project. A joint venture between SUCCAM and Supremo, the Akawa project was created to help producers escape the cycle of poverty in a sustainable and equitable way. Producers, striving for fairer remunerations and better living conditions, demanded a path towards prosperity. As such the project’s working directives are based around UTZ certification standards, focusing on good agricultural practices, environmental responsibility and social equity as the central tenets of success for project members.

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