Rwanda Bufundu



Ginkongoro, Karaba Village


Bufundu Café – Remera Washing Station


6400 – 7050 feet


Fully Washed and shade dried on African raised beds



tasting highlights

Citrus Zest, Chocolate Milk, Cinnamon

Coffee Story:

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. Depiphany travelled to Burundi in 2001 (Burundi being much more advanced with knowledge of coffee processing) to familiarize herself better with washing station construction, logistics and management of final coffee export. Bufundu Café received funding aid from the Rwandan Development Bank and USAID PEARL. After locating a spring on their property, the decision was made to construct the Remera washing station there. This was the first of two washing stations built by Bufundu.

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. Bufundu Café has many loyal employees for good reason. Buf Café is a responsible employer in the way of providing means to health insurance, education for employee’s children and a wage that is livable. The implementation of advanced processing and meticulous standards, coupled with extreme elevation has earned Bufundu worldwide recognition for the ability to supply high quality coffee to the world.

The processing techniques implemented are not outside of the norm for Rwanda, but their attention to detail and care throughout is a big reason why their coffee tastes so exceptional. Processing 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 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.

This is the second year we have had the opportunity to secure coffee from Bufundu café. Without further ado, Cheers and Enjoy!


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