Rwanda KCRS WOMENS’ COOPERATIVE

Introducing Rwanda KCRS Womens’ Cooperative Coffee

The Rwanda KCRS Womens’ Cooperative represents a remarkable initiative within the coffee industry, showcasing the empowerment of women and the promotion of sustainable agricultural practices. Located in the lush, high-altitude regions of Rwanda, this cooperative is composed entirely of female farmers dedicated to producing premium quality coffee.

Their meticulous techniques and commitment to excellence have resulted in beans that are noted for their rich flavour profiles, often characterised by bright acidity and fruity undertones. Beyond producing exceptional coffee, the cooperative also provides economic stability and enhances the social status of its members by prioritising fair trade principles and community development projects. Their efforts have not only elevated the local economy but have also set an inspiring example of how collective action can lead to significant social and environmental progress.

Our coffee beans are freshly roasted, to a bespoke profile highlighting the blend’s unique characteristics. This careful roasting process ensures that each cup delivers the optimal balance of flavours, making your coffee experience exceptional.

Whether you prefer your coffee as a morning ritual or an afternoon indulgence, the Rwanda KCRS Womens’ Cooperative blend is designed to elevate your daily brew into an exquisite experience.

Origin Of Rwanda KCRS Womens’ Cooperative

This Rwandan coffee is produced by women farmers. There are some male members of the families but the women took over ownership and charge of the land.

85% of the growers that make up Cooperative Coffee Rusiga Sector (KCRS), have their farms above 2000masl. An incredibly diverse crop production happens on these smallholder plots, legumes, beans, sweet potatoes and more can be grown in between the coffee trees. This allows income to be spread over the year as well as producing food for their own consumption. Typically, you’ll find very small family plots cultivating an average of 6 crops.

Washed process in Rwanda typically looks a bit different to that which we understand elsewhere as washed. Fully washed denotes the process of pulping the coffee and allowing a 24-hour dry fermentation period before undergoing more traditional wet fermentation, followed by the typical soaking for 24 hours afterwards, more in line with what you would expect in Kenya.

This yields a syrupy bodied coffee that tends to hold up very well as it ages. It’s not uncommon for a Rwandan coffee to still be tasting great at 18 months or more if stored correctly.

Producer: Cooperative Coffee Rusiga Sector (KCRS)
Region: Rulindo
Altitude: 1800 – 2500 masl
Process: Washed
Variety: BM71, Jackson
SCA Score: 86