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Nyampinga, Rwanda

Since 2013 the women of Nyampinga have received training in agronomy, market access, and quality control from Sustainable Harvest-Rwanda. The result of the farmer's hard work and enhanced knowledge of coffee production has been a resounding improvement in cup quality. Nyampinga coffees are among finest available in all of Rwanda.

Abakundakawa, Rwanda

Abakundakawa cooperative farmers hand-pick ripe cherries on the volcanic slopes of Rwanda’s mountainous Gakenke district. The area’s distinct micro-climate, high elevation and rich volcanic soils contribute to producing coffee with balanced sweet, floral, and fruit-forward notes in the cup. Abakundakawa has grown rapidly, adding a second washing station and expanding its membership from 180 to nearly 2,000 coffee growers since its founding in 2004.

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Gisuma, Rwanda

Gisuma has experienced rapid growth and success since its founding: The cooperative now has 182 members who have all seen substantial improvements to their lives through coffee, and has been recognized with Cup of Excellence awards twice at the national level. This success has been aided by the co-op’s involvement in Sustainable Harvest-Rwanda’s training program, which has taught the women at Gisuma cooperative management skills, as well as best agricultural practices to improve the quality and productivity of their coffee trees.

Maraba, Rwanda

For many years after its 1994 founding, Maraba grew commercial-grade coffee, but was not recognized for producing specialty coffee until 2001 when Maraba began partnered with PEARL (Partnership for Enhancing Agriculture in Rwanda through Linkages) and later SPREAD, projects funded by USAID. With the help of these organizations, the co-operative expanded its infrastructure and technical training from industry experts. They constructed washing stations and cupping labs to improve cup quality.

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