Fugi Ikizere Washed

For the fourth time on our menu, we present to you 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 where it was processed, while Ikizere is the name of the group of producers behind this coffee. The Ikizere group is initially composed of 61 women, all single mothers, the majority of whom are widows. These women, who have faced many personal and financial difficulties due to their isolation, decided to come together to form a true community, supportive and united, around the harvest of coffee cherries. Together, they form a particularly close-knit group of producers, based on mutual aid and support.

They even went so far as to depulp the cherries (intended for the washed process) manually, a phase usually carried out mechanically. This step, long and laborious, was decided by the group to allow them to discuss for long hours and create close ties, while maintaining close control over the fruit of their harvest. Once the cherries were depulped, it was the employees of the Fugi washing station who took over, under the supervision and attentive gaze of Emmanuel Rusatira, director of Baho Coffee and owner of the station. Emmanuel is not only one of the leading coffee specialists in Rwanda, but also a key figure in the social and community life in the Nyaruguru region. He has been advising and supporting the Ikizere producers since the beginning, and has also set up a funding program called the Farmer First Premium Program, allowing him to distribute additional funds to the producers about six months after the harvest. This program enables Emmanuel to pay the Ikizere group 150% of the maximum ceiling imposed by the government to control the sometimes unfair competition among producers.

This coffee, and the incredible social impact it allows, was presented to us through our import partners, Semilla Coffee.

The women of the Ikizere group are:
Kabega Sandrine, Mujawamariya Francine, Mukamuzima Costasie, Mukamurenzi Soline, Uwizeyimana Valida, Mukangenzi Xaverine, Ntawangaheza Epiphanie, Uwambajimana Theodosie, Nyiracumi Adidja, Sindikubwabo Vestine, Uwimana Josephine, Mukandemera Bernadette, Utarengejeho Christine, Baravuga Berancilla, Kabagwira Mariam, Mukamparirwa Verediane, Mukanyonga Angele, Nsaguye Venantie, Nyirantashya Speciose, Nyirarugwiro Drocelle, Nyandwi Christine, Mukamugema Alphonsine, Mukaremera Seraphine, Niyongere Marguerite, Mukakizima Venantie, Niyonizeye Veronique, Nyiraminani Cecile, Hategekimana Emerance, Bankundiye Fatma, Mukashyirangabo Providence, Mushimiyimana Dative, Dusingize Immaculee, Tegibanze Mariya, Nyirahabineza Jacqueline, Nyirahabimana Epiphanie, Ntakirutimana Donatha, Nyirabungurabwenge Christine, Dusabe Marie Grace, Mukakarangwa Donathille, Uwanyirigira Laurence, Mukeshimana Beatha, Mukamana Genevieve, Ntambabazi Appolinaire, Mukarubayiza Philomene, Mukangezahayo Philomene, Mukeshimana Florida, Mutagawa Venantie, Nyiransigiye Beatha, Nyiratabaro Odette, Nirora Donathe, Nyabyenda Beatha, Nsaguye Marie Goreth, Mukamugema Speciose, Uwitonze Clementine, Nyiransengima Valentine, Ahishakiye Clementine, Kwitegetse Costasie, Mukambuguje Clementine, Uwimana M. Claire, Mukakibibi Appolinari.

Grown at an altitude of about 1850 meters, this coffee is made from the Bourbon Rouge variety. It is picked at full ripeness and sorted by flotation first, then by hand, to remove cherries that are too ripe or not ripe enough, before being stored in plastic bags for 12 hours. It is then fully depulped 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 enjoyed both as an espresso and as a filter, offering a delicate espresso or a complex filter.