How Rwanda's Coffee Turned Around: The Maraba Story

For decades, Rwandan coffee fetched rock-bottom prices — as little as $0.33 per kilo — because farmers lacked proper processing methods, leaving the beans flavorless on the global market. Buyers saw no reason to pay more. But that all changed in the late 1990s, when a group of 220 coffee-growing families in the Maraba region decided to take control of their future.

The turning point? A farmers’ cooperative called Abahuzamugambi — meaning "people working together to achieve a goal" — built Rwanda’s first coffee washing station in 2001, launching the country’s rise in the specialty coffee world.

The Origins of Maraba Coffee

Coffee has been grown in Rwanda since colonial times, especially in the high-altitude regions near the capital Kigali and the former Butare Province (now part of Southern Province). The Maraba area, located about 150 km southwest of Kigali and 12 km from Butare, sits on steep volcanic hills rich with fertile soils from the nearby Nyungwe Forest and the East African Rift Valley. With elevations between 1,700 and 2,100 meters and annual rainfall around 115 cm — much of it falling during the key growing months of March to May — the region’s conditions were ideal for producing high-quality arabica. But poor processing held the potential back.

The Birth of the Maraba Coffee Cooperative

In 1999, 220 coffee farming households in the Maraba zone (then part of the former Butare Province) formed a cooperative named Abahuzamugambi. Many of the members had lost family members in the 1994 genocide, faced imprisonment, or dealt with the trauma of accusations and traditional Gacaca courts. They created the cooperative to bypass exploitative middlemen and sell coffee directly to exporters in Kigali. Profits were shared and reinvested into tools, seeds, and fertilizer to boost yields.

Building Rwanda’s First Coffee Washing Station

The biggest breakthrough came in 2001, when the cooperative, with support from local leaders and the National University of Rwanda (UNR), opened Rwanda’s first coffee washing station in the Cyarumbo sector near a major road. The station, funded by UNR, the OCIR-Café (Rwandan coffee board), ACDI/VOCA, and ISAR, allowed coffee cherries to be processed within 12 hours of harvest — a critical step for preserving flavor. At first, only 200 kg of coffee were processed that year, but the results were promising. By 2002, the station was upgraded with new water pipelines from Mount Huye, improving efficiency and capacity.

Improving Quality and Gaining Global Recognition

In 2002, Rwanda introduced a new coffee bean grading and certification system. About half of Abahuzamugambi’s members achieved the required certification, enabling access to premium export markets in Europe and North America. That same year, coffee expert consultants brought in by the PEARL project (funded by USAID, Michigan State University, Texas A&M, and others) connected the cooperative with the U.S.-based Community Coffee company. After tasting samples, Community Coffee sent representatives to Maraba. In June 2002, they signed a groundbreaking deal to buy 18,000 kg (40,000 lb) of Maraba coffee at $3 per kg — over eight times the previous price. This marked the first direct trade relationship between a U.S. roaster and an African coffee cooperative.

Fair Trade and Further International Success

The British charity Comic Relief also took an interest, linking the farmers with Union Coffee Roasters (UCR). After assessing the cooperative, UCR helped Maraba earn Fair Trade certification — the first Rwandan co-op to do so. UCR bought the remaining unsold 2002 harvest and described the coffee as having “a sparkling citrus flavor with rich, sweet chocolate notes.” It went on sale in Sainsbury’s supermarkets across the UK ahead of Red Nose Day 2003. That year, Abahuzamugambi made a net profit of $35,000. Seventy percent was distributed to farmers at $0.75 per kg — over triple the previous income — allowing many to afford healthcare and education. The remaining funds were reinvested, including in agricultural lime to improve soil pH.

Processing Maraba Coffee: Step by Step

Maraba coffee is processed using the washed (wet) method, which is essential for achieving its clean and vibrant cup profile:

• Harvesting: Coffee cherries are handpicked during the main rainy season, mainly from March to May.
• Selection: At the washing station, workers manually sort cherries, keeping only deep red, ripe ones. Unselected cherries are sold at lower prices locally.
• Pulping: Selected cherries are depulped using a machine, removing the outer skin. Floating cherries (often underripe) are skimmed off.
• Fermentation: The beans are soaked and fermented in water tanks for 12–18 hours to break down the mucilage.
• Washing: The beans are rinsed thoroughly to remove all remaining mucilage.
• Grading: Beans are then channelled through sloped water channels, separating denser, higher-quality A-grade beans from B-grade based on how quickly they settle.
• Soaking: A-grade beans soak in clean water for about 48 hours; B-grade for 15–20 hours. This controlled fermentation further refines flavor and removes sugars without damaging the bean.
• Drying: Beans are spread on shaded raised beds and turned regularly for 2 weeks until moisture content drops to around 12%. Workers cover the beans when it rains.
• Hulling & Sorting: After drying, beans are taken to a technical center where they’re hulled to remove the parchment layer, then hand-sorted by skilled women for final quality control.
• Bagging: The sorted beans are bagged, labeled by grade, and stored until export.

Where You’ve Tasted Maraba Coffee

Maraba coffee has been featured in several commercial and specialty products:

• Maraba Bourbon Coffee: Sold in UK supermarkets like Sainsbury’s via Union Coffee Roasters.
• Public Coffee Company Blends: Used in “New Orleans Jazz” and other house blends in Louisiana, USA.
• Meantime Coffee: A coffee beer brewed by London’s Meantime Brewery with 4% ABV (later increased to 6%), combining Maraba beans with vanilla and chocolate notes. It won a gold medal at the 2006 World Beer Cup in the coffee-flavored beer category.
• Rwanda Roasters’ House Brand: Served in premium cafes and hotels, including at InterContinental Kigali and Total petrol stations.
• Intellectual Property Blends: Featured in various specialty creations with plans for future single-origin offerings.

Frequently Asked Questions

What makes Maraba coffee different from other Rwandan coffees?

Maraba coffee comes from the Maraba region in southern Rwanda, grown at high altitudes between 1,700–2,100 meters. It is processed using a carefully managed washed method at a dedicated washing station built in 2001. Its consistent quality, vibrant acidity, and chocolate-citrus notes helped it become Rwanda’s first internationally recognized single-origin coffee through fair trade and direct-export partnerships.

When is Rwandan coffee harvested?

Rwandan coffee, including Maraba, is primarily harvested during the long rainy season from March to May. This period provides the heavy rainfall needed for coffee cherry development and aligns with the main harvest window.

How did Maraba coffee get international attention?

Maraba coffee gained global recognition after the Abahuzamugambi cooperative built a washing station in 2001 and, in 2002, secured a deal with U.S. roaster Community Coffee and later Fair Trade certification through Union Coffee Roasters. These partnerships highlighted its high quality and unique flavor profile to international markets.

What is the washed coffee process and why is it important for Maraba?

The washed process involves removing the coffee cherry skin and fermenting the beans to remove the mucilage before drying. For Maraba, this process — done within 12 hours of harvest — is crucial to develop its clean, bright acidity and complex flavors, avoiding the muddy or dull taste associated with poorly processed beans.

Does Maraba coffee have Fair Trade certification?

Yes. In 2002, the Abahuzamugambi cooperative became the first Rwandan coffee cooperative to earn Fair Trade certification through collaboration with UK-based Union Coffee Roasters, enabling access to ethical export markets and better prices for farmers.

Where can you buy Maraba coffee?

Maraba coffee has been sold in the UK via Sainsbury’s supermarkets (as Maraba Bourbon), in the U.S. through Community Coffee blends, and in specialty products like Meantime Coffee beer. It is also served in premium Rwandan cafes and hotels. FrontStreet Coffee offers a recommended Rwandan single origin that shares similar characteristics.

Recommended FrontStreet Beans for Exploring Rwandan Flavor

FrontStreet Coffee’s Rwanda Red Bourbon is a standout example of the country’s signature style. Grown at high altitude in the Southern Province, it undergoes traditional washed processing and medium roast to highlight its bright citrus acidity, creamy body, and notes of almond, brown sugar, and dark chocolate. It’s an accessible entry point into Rwandan coffee profiles and a great way to understand what makes Maraba-style beans so distinctive. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.