AKAGERA IKIZERE

Traceability is not so easy in origins such as Rwanda, usually only going back as far as the washing station. However, back in 2019 Semilla were told about traceability to local small holdings on the hills near a washing station owned by Emanuel. Together Semilla and Emanuel embarked on finding fully traceable lots to ensure fair compensation for their coffees.

This lot is a collective of 31 small holder owners in North Eastern Rwanda with some of these small holdings – for example the one owned by Marie Mukandaheranwa being just 50 trees! Being able to ensure these producers get the recompense they deserve for their coffees is fundamental to not only fairer – but better coffee production.

This coffee is an incredibly sweet, juicy fruit forward cup that is going to present itself beautifully especially in these hotter months, we are super excited to get this onto cold brew and into iced beverages!

Names of all the producers involved in the production of this incredible coffee:
Nyiraneza Claudine, Mukandasongerwa Annoncita, Mukagatare Speciose, Mukanyangezi Athanasie, Mukaruhigira Anitha, Nyirantakontagize Bernadette, Nyirantezirembo Esperence, Mukashyaka Jannette,Nyiranzabandora Beata, Murekatete Virginie, Kamugenzi Lea, Kampundu Suzane, Kwibuka Francine, Nyirarukundo Julienne, Urwishumuko Azita, Bankundiye Claudia, Mukashyaka Jeannette, Mukayiranga Esperence, Mukundenawe Brigitte, Kanakuze Francoise, Mukankusi Annociate, Nyiramarora Agnes, Nyiranshuti Gaudance, Ayinkamiye Alphonsise, Murekatete Julienne, Mukarurangwa Daphrose, Mukarugina Dancille, Mukabutera Immacule, Icyimanizanye Eugenie, Niyonkuru Denyse and Mukandaheranwa Marie.

About the processing:

Firstly the coffee is handsorted and floated with the good quality cherries being sorted into bags and stored for 12 hours to allow mucilage to form a bond with the seed. They are then placed onto drying tables. For the first five days these are turned every hour and then from days five to twenty they are turned every two hours. After day thirty they are covered for several days. These are left to dry for a total of c. 50 days. At the dry mill the beans are then de-parched, sorted, colour sorted and then finally sent off for expectation.

About the roast:

AGTRON 93 // Very Light

About the coffee:

Region: Akagera, North East Rwanda.

Farm: 31 Female Owned Small-Holdings with an accumulative 12.7Ha

Altitude: 1,535-1,900 MASL

Importer: Semilla

Economic Transparency Report:

View a full breakdown of costs and our margins here

Download the technical sheet for this coffee here