Philippe Sinayobye | Rwanda | Filter

We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening

Region: Huye Sector, Southern Province
Variety: Red Bourbon
Process: Washed
Altitude: 1,800 masl

Single producer microlots like this one are not very common in Rwanda. In this case, it is made possible due to the size of Philippe’s farm, which totals just under one hectare and includes some 4,000 coffee trees (making it considerably larger than the average size farm for the region). Philippe is also a member of the Abahuzamugambi Ba Kawa Maraba cooperative (or simply Maraba), who operate their own dry mill where they can process smaller lots individually, whilst minimising cost and maintaining excellent quality standards.

Philippe’s farm has been recognised by the cooperative as delivering exceptional coffee cherries, thanks to the good amount of shade trees planted, and Philippe’s use of organic fertiliser. By processing his lot separately, Maraba can showcase regional distinction and offer differentiated lots for buyers; for Philippe, the reward is in selling his whole crop, and building a name and market for his coffee internationally.