NewRemera 12 oz bag
Remera Washing StationRemera2_LGSam from Remera

Remera – 12 oz bag

$18.00

Epiphanie Mukashyaka and her family have been indispensable partners in Rwanda for many years. They own the Remera washing station and are constantly improving their processes with innovative and creative ideas not seen anywhere else. It is no wonder that their coffee is recognized for quality throughout Rwanda and the world. Look for bright notes of cranberry, brown sugar, and mandarin orange.

Remera Washing StationRemera2_LGSam from Remera
QUANTITY

Tasting Notes

Cranberry
Brown Sugar
Mandarin Orange

Roast Level

?
DARK 0 25 50 75 LIGHT 100 76

Process

Natural Sundried
Natural Sundried
Washed
Washed
Pulp Natural
Pulp Natural
Experimental
Experimental

Notes

Varieties: Bourbon Mayaguez 71 & 139, Jackson, Mbirizi, Pop 3303/21, Harrar
Elevation: 1950 meters
Availability: Through May

Origin

Story

Coffee History
One of the first stories we heard when we first traveled to Rwanda was the story of Epiphanie Mukashyaka, who showed up in the Partnership to Enhance Agriculture in Rwanda through Linkages (PEARL) project offices as a genocide widow wanting to know how she could build a coffee washing station. In 2003, with the help of the PEARL Project, Epiphanie Mukashyaka was able to build her first washing station, called Nyarusiza, under her business, Bufcafe. A few years later Bufcafe built their second washing station—the one from which this lot of coffee comes from—called Remera.

Bufcafe is not a cooperative, however they have taken a much more symbiotic relationship with the thousands of producers with whom they work; not just paying fairly, but rewarding with premiums over the market and other incentives to ensure a strong partnership in the communities they work with.

New This Year:
This year we selected many different lots from Remera, that we thought were the best. We bought coffees from the collines (hills) of Miko, Kibilizi, Kabeza, and we bought a lot that was dried in Remera’s impressive shade drying structure that is designed to dry coffee really slowly. Aloys Nshimiyimana, one of Epiphanie’s sons, also spent an entire month in Durham collaborating with Counter Culture.