Rwanda’s Western Province: The Musasa Coffee Story

For decades, Rwandan coffee was dismissed as low-quality—sold at rock-bottom prices and ignored by global markets. Farmers earned just $0.33 per kilo, barely enough to survive. But everything changed in the late 1990s, when a group of survivors turned tragedy into transformation. This is how a remote hillside in Rwanda’s Western Province became one of the world’s most respected coffee origins.

The turning point came in 2001, when farmers near Maraba (in today’s Southern Province, formerly part of Western) built Rwanda’s first coffee washing station. Within a year, their beans were selling for $3 per kilo in the U.S.—a 900% increase. Here’s how they did it.

The Birth of the Abahuzamugambi Cooperative

In 1999, 220 coffee farming families in the Maraba area (formerly part of the former Butare Province, now Southern Province) formed a cooperative called Abahuzamugambi. The name means "people united in a common purpose" in Kinyarwanda. Many members had lost family in the 1994 genocide, faced imprisonment, or were awaiting trial. They created the coop to cut out exploitative middlemen and sell directly to exporters in Kigali.

Profits were reinvested into tools, fertilizer, and better seeds. But the real breakthrough came when they addressed a critical flaw: unprocessed coffee cherries. Without proper washing, Rwandan beans had bland, defective flavors. The solution? A washing station.

Building Rwanda’s First Coffee Washing Station

In July 2001, with funding from UNR, OCIR-Café, ACDI/VOCA, and ISAR, the cooperative opened its first washing station in the Cyarumbo sector, near a main road. Timing was tight—the station only processed 200 kg (441 lbs) of cherries during the first harvest. But the results were promising.

The next year, ACDI/VOCA funded a pipeline bringing mineral-rich water from Mount Huye. By March 2002, the upgraded station could handle larger volumes. That same year, Rwanda introduced a new quality certification system, helping the coop meet international standards.

From Local Beans to Global Shelves

In 2002, coffee expert consultants brought samples to the U.S. Louisiana-based Community Coffee tested the beans and sent representatives to Maraba. President Paul Kagame highlighted the project’s national importance. The result? Community Coffee bought 18,000 kg (40,000 lbs) at $3/kg—more than nine times the previous price.

UK charity Comic Relief also took notice. Partnering with Union Coffee Roasters (UCR), they helped Maraba earn Fairtrade certification. UCR called the coffee “sparkling citrus notes with rich, sweet chocolate undertones” and purchased the entire unsold 2002 harvest. By 2003, the coop earned $35,000 in net profit. Seventy percent was distributed to farmers at $0.75/kg—triple the previous income. The rest funded soil-improving calcium carbonate and cooperative growth.

How Maraba Coffee Is Processed

Maraba coffee is processed using the washed (wet) method, which is essential for developing its clean, vibrant profile. Here’s the step-by-step:

• Harvesting: Coffee cherries are handpicked during the main rainy season (March to May).
• Sorting: At the washing station, workers sort cherries by hand, selecting only deep-red, ripe fruit. Unripe cherries are returned to farmers for local sale.
• Depulping: Ripe cherries are immediately depulped to remove the skin. Floating cherries (often underripe) are skimmed off.
• Fermentation: The beans are soaked in water tanks for 12–18 hours to break down the mucilage. Floating beans are removed.
• Washing: Beans pass through vibrating screens that separate high-quality A-grade beans from B-grade. Each grade is sent down separate channels for further cleaning.
• Soaking: A-grade beans soak for two days; B-grade for 15–20 hours. This controlled fermentation removes remaining sugars without damaging flavor.
• Drying: Beans are spread on shaded raised beds and turned regularly for 12–20 days until moisture drops to 12%. Workers cover the beans when rain threatens.
• Hulling & Sorting: Dried beans are milled to remove the parchment layer. Skilled women hand-sort beans for final quality control before bagging.

Flavor Profile & Global Impact

Maraba coffee is celebrated for its bright acidity, medium body, and complex flavors. Common tasting notes include citrus, berries, chocolate, and sweet floral undertones. The washed process highlights these attributes, making it a favorite among specialty roasters.

Maraba beans have been featured in products like:

• Community Coffee’s “New Orleans Jazz” and hotel blends (U.S.)
• Meantime Coffee, a Fairtrade coffee beer from London (4% ABV initially, later 6%)
• Rwanda Mountain Coffee’s retail offerings
• Sainsbury’s supermarket chain in the UK (via Union Coffee Roasters)

The success of Maraba also helped rebuild the local community. Profits funded schools, healthcare, livestock, and even a village bank. In 2006, a telecenter was established with support from Washington State University and USAID, connecting farmers to global markets digitally.

Frequently Asked Questions

Where is the Maraba coffee region located?

Maraba is in the Southern Province of Rwanda, near the town of Huye (formerly Butare). It lies about 150 km (93 miles) southwest of the capital, Kigali, and close to the Nyungwe Forest and the Great Rift Valley. The region sits at elevations between 1,700 and 2,100 meters (5,577–6,889 feet) above sea level.

What coffee processing method is used in Maraba?

Maraba coffee is processed using the washed (wet) method. Cherries are depulped within hours of harvest, fermented in water tanks, washed, and then dried on raised beds. This method produces a clean, bright cup with pronounced acidity and complex flavors.

Which international companies bought Maraba coffee first?

The first international buyer was U.S.-based Community Coffee, which purchased 18,000 kg (40,000 lbs) in 2002 at $3 per kilogram. Shortly after, UK-based Union Coffee Roasters also bought the remaining unsold 2002 harvest after awarding it Fairtrade certification.

What flavors are typical in Maraba coffee?

Maraba coffee typically features bright citrus acidity, medium body, and notes of berries, chocolate, and sweet floral or spicy undertones. The washed process enhances its clarity and complexity, making it a well-balanced single-origin specialty coffee.

How much were farmers paid before and after the cooperative?

Before the cooperative, farmers were paid as little as $0.33 per kilogram. After forming the Abahuzamugambi cooperative and improving quality, they earned up to $3 per kilogram for washed coffee, and $0.75/kg in profit distribution—over nine times more than before.

What impact did the coffee project have on the local community?

The project funded schools, healthcare, livestock, and a village bank. It also built a telecenter for digital access and supported fair trade initiatives. Profits were shared with farmers, significantly improving livelihoods and rebuilding the area after the 1994 genocide.

FrontStreet Coffee Beans from Rwanda’s Highlands

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