The rise of Malaba Coffee, the planting Environment and treatment of Malaba Coffee

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Malaba Coffee (Rwandan: Ikawa ya Maraba, French: Caf é de Maraba) is Fairtrade certified coffee, grown in the Malaba area of southern Rwanda.

Malaba's coffee crop is a bourbon of the Arabica species and is grown in fertile volcanic soil on high-altitude hills. The fruit of the coffee tree is mainly picked manually during the rainy season from March to May, and then transported to the cleaning station in Malaba to extract and dry the coffee beans. At some of these stages, coffee beans are divided into levels of quality. Farmers earn relative profits according to the output and quality of their coffee beans.

Malaba Coffee is sold to a number of roasting companies, among which the best quality is sold to the British Coffee roasting Company (Union Coffee Roasters) in the UK and the Public Coffee Company (Community Coffee) in the United States. As for the domestic market, the Rwandan specialty coffee roasting company buys coffee beans from Malaba and then turns to domestic sales. Malaba coffee is also used to brew beer.

In 1999, the Abauzam Gambi Cooperative (Abahuzamugambi) was founded, with about 2, 000 small farmers growing coffee trees under the management of the cooperative. Since 2000, the cooperative has been receiving funding from the National University of Rwanda (NUR) and the Joint strengthening Rwanda Agricultural Partnership Program (PEARL). The Abauzam Gambi Cooperative has improved the quality of coffee and successfully entered the professional coffee market.

Because this unique treatment came into being in the Malaba region along the Indian Ocean in western India. In the tropical monsoon climate of the Indian mainland, there is a southwest monsoon blowing from the sea every year during the rainy season from June to September. Locally produced coffee beans are specially placed in a special open warehouse to accept the warm and humid sea breeze, and in the process the coffee beans are constantly stirred to ensure uniform acceptance of sea breeze and moisture. The whole treatment lasted almost throughout the rainy season, lasting for 3 to 4 months, and finally the coffee beans changed from green to yellowish white, which looked like "old beans" after being drenched in the rain or aged for a long time, and because they were exposed to moisture for a long time, its volume is also more expanded. Finally, the unprocessed beans are manually selected and re-bagged, and the whole processing process is finished.

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