RWANDA SHYIRA Red Bourbon Natural

In 2016, Karthick and Gaudam, two brothers with a vision, founded Muraho with a clear mission: to redefine how coffee is cultivated, elevate its quality to exceptional levels, and, crucially, ensure that the farmers producing it benefit in meaningful ways.

After preselecting, the cherries are pulped using an Eco Pulper— an innovative system that operates entirely without water, making it a more sustainable choice. The humidity in the region allows for dry fermentation, which is unique and helps bring out distinct flavor profiles.

Before fermentation, the workers perform the traditional ‘Ikinimba’. This is not a mere cultural performance for tourists; it’s an integral part of the process. Workers stand in fermentation tanks, stomping the cherries to rub off the mucilage. This physical method is critical to prevent over-fermentation and ensures that the coffee maintains its desired characteristics. It’s a process that’s as much about tradition and community as it is about quality control. After 12 hours of fermentation, the coffee is carefully sorted, with a particular focus on removing defects, including the potato defect caused by the Antestia beetle. The beans then spend 30 to 35 days on the drying beds, where they are meticulously monitored.

Nyabihu, known locally as the “place of darkness,” is aptly named due to its frequent heavy cloud cover and intense rainy seasons. These climatic challenges, including landslides and flooding, create significant hurdles for coffee cultivation. Despite these adversities, Muraho has deepened its investment in this region. At their second washing station, Vunga, a storm recently damaged the pulper, but the community quickly banded together to repair it, demonstrating resilience and commitment to the craft.

In a place where the environment and the conditions are tough, the coffee produced shines with exceptional quality. However, what truly sets this region apart is thededication and spirit of its people. It’s the unwavering passion of these farmers that makes their coffee so remarkable.

For coffee professionals, it’s clear: sometimes it’s the coffee’s inherent quality that draws us to a region, but it’s always the people who give that coffee its soul. This is why we bring their coffees to Europe—not just for the exceptional beans, but to share the story of the people behind them, whose dedication and craft elevate every cup.