Ejo Heza Overcomes Challenges to Produce Experimental Coffee

March 25, 2026

Kopakama leaders, including leaders of the Ejo Heza women's group met via video conference with Aritsan last week. They reviewed the challenges that lay ahead as they seek to produce experimental coffee processes using cherry from Ejo Heza. The debate included cherry pricing and calculating the final natural coffee premium.

The team confirmed previous success with anaerobic and natural processes. Customer feedback highly praised the Natural from Kopakama's Mushabati Washing Station, citing flavors like red fruit and red berries.

We appreciated input from Kensaka "Kenny" Kage, the volunteer from Japan's International Cooperation Agency (JICA), who specializes in special process coffee and works with the Ejo Heza women. He helped the team recognize that Ejo Heza's current cherry delivery rate is insufficient for collecting a target quantity of 5,400 kilograms cherries. A smaller target of only 2700 kg cherries, which would produce 5 bags exportable green, was deemed more achievable for 2026. They will build on this in future years.

A debate ensued over how to incentivize Ejo Heza farmers to bring the cherry from their own farms at their homes to the washing station. 2 Rwandan francs per kilogram was deemed too low. No final decision about how to incentivize farmers at the point of cherry purchase were made.

Artisan pointed out that natural coffee will earn a premium ranging from 50 cents to $2 per kilogram above the fully washed price of $9.45 /kg green FOT. Valens Ndereyimana, the managing director, committed to calculating the final cost of production and price to finalize the natural coffee contract.

Everyone is looking forward to hearing the cupping the results of the experiments with Ejo Heza women's coffee when Ruth Ann travels to Rwanda in June. Stay tuned!