Rwanda Bufundu



Ginkongoro, Karaba Village


Bufundu Café – Nyarusiza Washing Station


6400 – 7050 feet


Fully Washed and shade dried on African raised beds



tasting highlights

Pine, Red Apple, Cocoa

Coffee Story:

Rwanda Bufundu Nyarusiza comes from Bufundu Café, a growing group that we are all familiar with. The previous lot came from the Remera washing station, whereas this lot comes from the Nyarusiza washing station. The coffee nuances from Nyarusiza exemplify more apple, earthen and savory notes, whereas the Remera lot had more citric and spice qualities.

The Nyarusiza washing station was the second station constructed by Buf Café. It was built to accommodate coffee farmers living on the other side of the mountain from the Remera station (about an hour and half drive from one another). The location of the Nyarusiza washing station was important for lessening the distance and time the coffee farmers needed to travel to get their days harvest to a processing center timely.

Bufundu Café was founded by Depiphany Mukashyaka. Her involvement in coffee began post 1994, after returning to her home country of Rwanda once the genocide had subsided. Depiphany and son Sam, began to help in rebuilding the country’s agriculture and integrity by buying the local farmers coffee cherry and processing it for final export. Bufundu Café received funding aid from the Rwandan Development Bank and USAID PEARL and made the decision to construct two washing stations ~ Remera and Nyarusiza.

Bufundu Café operates in the southern province of Ginkongoro. In the early days, Buf Café represented 3 producing communities. Now it supports 6 coffee growing communities and two fully operating washing stations. These stations are strategically placed for farmers to access easily and get their cherry to market swiftly after harvest.

The processing technique begins with a floater tank, where the good beans sink and the subpar beans float. The floaters are sifted off, processed and sold in a lesser market, while the sinkers (denser high-quality beans) move on to 8-12 hours of dry fermentation on raised African beds. Then, a second sorting is accomplished by hand eliminating again subpar beans that made it through to this stage. From there, the coffee goes back to the water tanks for 24 hours of wet fermentation. After this step, the coffee is moved back to the raised African beds for final drying. At this stage, the coffee is again hand sorted for defects or any other undesirable characteristics that may have made it to this point in the process. Once the coffee is dried to the perfect moisture content (still in parchment), it is then moved to the village of Karaba where Buf Café’s dry mill is located for final grading and preparation for export.


Coffee Bucks:
12oz earns 5%
5lbs earns 10%