Fugi Ikizere Washed

INFORMATION SUR L’ORIGINE

We are pleased to present to you for the third time on our menu a coffee from the Fugi Ikizere washing station! This coffee comes from the Nyaruguru region, in southern Rwanda. The name Fugi corresponds to the washing station in which it was made, while Ikizere is the name of the group of producers behind this coffee. The Ikizere group initially consisted of 61 women, all single mothers, the majority of whom were widows. These women, who encountered many personal and financial difficulties due to their isolation, decided to come together to form a true community, united and united, around the coffee cherry harvest. Together, they form a particularly close-knit group of producers, based on mutual aid and support. 

They even went so far as to pulp the cherries (intended for the washed process) manually, a phase usually carried out mechanically. This step, long and laborious, was decided by the group in order to allow them to discuss for long hours, and to create close bonds, while maintaining diligent control over the fruit of their harvest. Once the cherries have been pulped, the employees of the Fugi washing station take over, under the supervision and attentive eye of Emmanuel Rusatira, director of Baho Coffee, and owner of the station. Emmanuel is not only one of the greatest coffee specialists in Rwanda, but also a key figure in social and community life in the Nyaruguru region. Emmanuel has advised and supported Ikizere producers since the beginning, and has also set up a financing program, called Farmer First Premium Program, allowing it to return additional funds to producers, approximately 6 months after the harvest. This program allows Emmanuel to remunerate the Ikizere group up to 150% of the maximum ceiling imposed by the government in order to control sometimes unfair competition between producers. This coffee, and the incredible social impact it enables, was brought to us through our import partners Semilla Coffee. 

The women who make up the Ikizere group are the following: Costasie Mukamuzima, Epiphanie Ntawangaheza, Theodosie Uwambajimana, Adidja Nyiracumi, Vestine Sindikubwabo, Josephine Uwimana, Bernadette Mukandemera, Christine Utarengejeho, Berancilla Baravuga, Mariam Kabagwira, Verediane Mukamparira, Angele Mukanyonga, Venantie Nsaguye, Speciose Nyirantashya, Drocelle Nyirarugwiro, Christine Nyandwi, Alphonsine Mukamugema, Seraphine Mukaremera, Marguerite Niyongere, Venantie Mukakizima, Veronique Niyonizeye, Cecile Nyiraminani, Emerance Hategekiman. Claire Uwimana, Appolinaire Mukakibibi, Sandrine Kabega, Francine Mujawamariya, Veronique Niyonizeye, Soline Mukamurenzi, Valida Uwizeyimana, Xaverine Mukagenzi, Fatma Bankundiye Providence Mukasirangabo, Dative Mushimiyimana, Immaculee Dusingize, Mariya Tegibanze, Jacqueline Nyirahabineza, Epiphanie Nyirahabimana, Donatha Ntakirutimana, Christine Nyirabunragwenge, Marie Grace Dusabe, Donathille Mukakarangwa, Laurence Uwanyirigira, Beatha Mukeshimana, Genevieve Mukamana, Appolinaire Ntambabazi, Philomene Mukarubaiza, Philomene Mukangezahaho, Florida Mukeshimana, Venantie Mutagawa, Beatha Nyiransigiye, Odette Nyiratabaro, Donathe Nirora, Beatha Nyabyenda, Marie Goreth Nsaguye, Clementine Uwitonze, Speciose Mukamugema, Valentine Nyiransengima, Clementine Ahishakiye, Costasie Kwitetege, Clementine Listen to me.

Cultivated at an altitude of around 1850 meters, this coffee is made from the Bourbon Rouge variety. It is picked when fully ripe and sorted by floating first, then by hand, to remove overripe or underripe cherries, before being stored in plastic bags for 12 hours. It is then completely pulped by hand then passed under a stream of water to remove the remaining mucilage, before being immersed in water for 8 to 12 hours. Finally, it is spread on raised beds for 30 to 40 days for slow and even drying. Slightly tangy, it can be drunk both as an espresso and as a filter, offering a delicate espresso or a complex filter.