Cupping and Farmer Interviews in Rwanda

Ruth Ann returned from her annual 3 week trip to Rwanda on July 3. It was a joyous time as every year there's an element of "class reunion", (seeing old friends, meeting new coffee people) and many elements of surprise and amazement as the coffee industry in Rwanda continues to achieve fast-paced changes and innovations.

The key objectives of the trip were achieved:

• Cuppings in three producing regions to select all lots of coffee 
• Interviews with 12 coffee farmers (all women who are members of our supply groups)
• Meetings with 3 exporters and our freight forwarder

And the big, happy metric of success: 0 flat tires! "Only" 2 traffic tickets! (For reference, last year's record: 2 flat tires, 0 traffic tickets.) Rwandan country roads are often rough. When they're smooth, there's often cameras to catch any time you stray above the 35 mph speed limit.

CUPPINGS

Saturday, June 13 - Mushubati Cell, Rutsiro district

8 fully-washed Kopakama - Ejo Heza

12 fully-washed Kopakaki - Agaseke

3 anaerobic Kopakaki - Agaseke

5 experimental from Gakomeye Project:

1. Natural
2. Honey Aerobic
3. Anaerobic natural
4. Anaerobic Honey with Grainpro
5. Fully-washed cherry fermentation

Wednesday, June 17 - Gihango sector, Rutsiro district

7 carbonic maceration, Bwishaza - Kungahara

5 natural, Bwishaza - Kungahara

1 anaerobic honey, Bwishaza - Kungahara

3 fully-washed, A1, Bwishaza - Kungahara

1 fully-washed, A2, Bwishaza - Kungahara

1 honey, Bwishaza - Kungahara

Thursday, June 18 + 19 - Ruli cell, Gakenke district

15 fully-washed A1, Dukunde Kawa - Rambagirakawa

3 fully-washed A2, Dukunde Kawa - Rambagirakawa

7 natural, Dukunde Kawa - Rambagirakawa

3 anaerobic, Dukunde Kawa - Rambagirakawa

INTERVIEWS (First names used with permission, Last names omitted for privacy)

June 12, Kokakaki - Agaseke members

Jacqueline 

Thacienne 

Julienne 

June 15, Kopakama - Ejo Heza members

Olive 

Validiana

Esther

Bwishaza - Kungahara members

Christine 

Marthe 

Valentine 

June 19, Dukundekawa - Rambagirakawa members

Dativa 

Seraphine 

Solina 

MEETINGS with EXPORTERS

Rwashoscco, exporter

Misozi, exporter

CBC, dry mill and exporter

Rwanda Trading Co., dry mill and exporter

Prime International Carriers, freight forwarder

HillsCof Lab, Grace Mukayisenga

One Acre Fund Ventures, financing for coffee cooperatives

SAMPLES ORGANIZED for CUSTOMERS

After cupping, Ruth Ann creates lists for the cooperatives of specific samples she will take in her luggage, and other samples which must get shipped via DHL for urgent delivery to roasters in the US. In the end, Ruth Ann shipped 9 packages with 22 samples to customers and brought back 75 samples.

Decaf Ethiopian on the Cupping Table

Cupping class participants.

May 11, 2012 - Day 2 of the Michigan Coffee Conference
On Day 2 of the Michigan Coffee Conference I assisted the instructors of the cupping class, Allen Leibowitz, Zingerman's Coffee, and Sally Rivera, Cafe Imports. They had lined up 7 fine coffees for the the classes that day. We labeled each with the origin: 2 Colombian, 1 Nicaragua, 1 Sumatra, 1 Ethiopia, 1 Kenya and 1 Brazil. But there was still an element of blind cupping -- "there are 2 surprises on the table" they hinted.

Turns out the Ethiopia was a decaf and one of the Colombians was a $24/lb (green) geisha grown in Colombia. Unfortunately, the decaf Ethiopia distinguished itself in the cup has "going flat" very quickly, disappointing after it's bright fragrance and initially satisfying flavor of nuts and berries. The geisha went off the charts in the other direction. It was off the charts in juicy berries and apples, mixed with chocolate and nutty toast with a bold, rich body and finish. All in all the coffees were a great way to teach cuppers about the unique qualities of different origins and at the same time, see how cupping really highlights the best and worst of any coffee.

West Coast Cafes -- Stumptown's Decaf

Cupping @ Stumptown during SCAA

April 19, 2012
It was drizzling rain as I scooted out the door of the trolley-like train that had brought me into downtown Portland from the convention center this Friday morning. "Very appropriate," I thought, as I wound my way on the outskirts of Chinatown to third street. "I'm finally in Portland, OR, going to Stumptown's cafe and it's a perfect Portland rainy morning."

Inside the non-pretentious building the atmosphere was warm, welcoming and spacious. With high ceilings, and a long coffee bar, the cafe had the feeling of a large atrium. Near the back, the staff had set up a great selection of bourbons from 3 different continents for cupping. As I got started, other guests arrived for the cupping. A couple that had just opened a cafe near San Diego, and veteran roaster from Colorado who had been on the road for 8 weeks or so. Portland was just his latest stop.

The Stumptown staff was incredibly friendly and helpful. When I talked with the head trainer about decaf coffees, he generously pulled one of their bags off the shelf and gave it to me. "Cup it at home," he suggested.