Vunga, Rwanda


Red grapes, red current, elderflower

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Origin: Rwanda

Region: Nyamasheke District

Producer: Vunga Cooperative

Variety: Red Bourbon

Process: Washed

Elevation: 1450 - 1600 masl

German missionaries were first to introduce coffee to Rwanda in 1904. Today Rwanda is Africa’s ninth largest coffee growing region, with around 28,000 hectares spread across about 450,000 small farms. About 95% of coffee produced in Rwanda is Bourbon, with smaller quantities of other varieties such as Catuai and Caturra.

All cherry is hand-sorted, underripe or damaged cherry is removed, along with any foreign objects. Next, coffee is fermented in dedicated concrete fermentation tanks for an average of 12 hours. During this time, the fermented parchment is agitated several times throughout the day is to encourage lower density parchment to float and to clean off any residual mucilage. After fermentation, coffee is released into a large serpentine grading channel. Once the parchment is separated into grades, it is given a final post-wash rinse. At this point, coffee is then taken to a pre-drying area where the parchment is hand-sorted removing any insect-damaged, discoloured or chipped coffee. The parchment is laid out to dry and turned on a regular basis throughout the day for 30 days.


Price paid by us: £7.72/kg

FOB price: US$6.55/kg*

Farmgate price: US$2.57/kg*

Fairtrade price: US$1.40/lb

Commodity price: US$1.29/lb at date of purchase

Qty ordered: 60kg

*Price data from Raw Material averages for coffee sourced from Rwanda, doesn't reflect this coffee alone.

**Prices and units are shown in original units presented to us. For more information check out our transparency page.