How Rwanda’s Maraba Coffee Transformed From C-Grade to Specialty

For decades, Rwandan coffee was dismissed as low-quality—graded C or below—and sold at rock-bottom prices. In the late 1990s, farmers earned just $0.33 per kilo, barely enough to survive. The problem? No proper washing or processing protocols, leading to spoiled beans and global disinterest. But everything changed in one small region, where a group of growers decided to take control of their destiny.

Rwanda’s coffee turnaround began in 1999, when 220 farmers formed the Maraba co-op (Abahuzamugambi), built a washing station, and implemented strict quality controls. Within three years, they secured direct export deals, fetched $3 per kilo, and became the first African co-op with Fair Trade certification—all lifting farmer incomes over threefold.

The Origins of Maraba Coffee

Coffee farming in Rwanda dates back to colonial times, but it wasn’t until the late 1990s that serious efforts emerged to improve quality. Most farmers lacked proper processing knowledge, leading to beans ranked C-grade or lower. Buyers paid only $0.33/kg, keeping producers in poverty despite their hard work.

The Birth of the Abahuzamugambi Co-operative

In 1999, 220 coffee farmers in the Maraba region (formerly part of Butare Province) formed a cooperative called Abahuzamugambi, meaning “people united in a common purpose.” Many members had lost family in the 1994 genocide or faced imprisonment and trial. They aimed to cut out middlemen, work directly with exporters, and improve their livelihoods by reinvesting profits into tools, seeds, and fertilizer.

Turning Around Quality with Expert Help

In 2000, the local government asked the National University of Rwanda (UNR) for help. This led to the Partnership to Enhance Agriculture in Rwanda through Linkages (PEARL) program in 2001, supported by USAID, Michigan State University, Texas A&M, and others. PEARL partnered with Abahuzamugambi to bring Rwandan coffee up to U.S. specialty market standards.

Building Rwanda’s First Coffee Washing Station

The critical turning point came in July 2001, when Maraba opened its first washing station in the Cyarumbo area with funding from UNR, OCIR-Café, ACDI/VOCA, and ISAR. Located near a main road, the station allowed farmers to deliver ripe cherries within 12 hours—essential to avoid fermentation flaws. That first year, just 200 kg of washed coffee was processed, but the results were promising.

Upgrading Infrastructure for Scale

In 2002, the washing station expanded with a new water pipeline from Mount Huye, funded by ACDI/VOCA. This boosted processing capacity and efficiency. The same year, Rwanda introduced a new coffee certification system to ensure washed station beans met quality benchmarks, allowing the co-op to access premium markets in Europe and North America.

First Direct Export to the United States

Pearl connected the co-op with U.S. roaster Community Coffee. In June 2002, representatives visited Maraba, and then-President Paul Kagame highlighted the project’s national importance. The result? Community Coffee bought 18,000 kg (40,000 lbs) at $3/kg—over five times the previous farmgate price—and roasted it for their premium line. This marked the first direct contract between an African co-op and a U.S. roaster.

Fair Trade and Global Recognition

The UK’s Comic Relief charity also took notice. They funneled funds from their Red Nose Day campaign to support genocide widows, many of whom were Maraba farmers via the Association des Veuves du Génocide (AVEGA). This led to a collaboration with UK roaster Union Coffee Roasters (UCR). In 2002, UCR reps and FLO officials visited Maraba, granted Fair Trade certification, and purchased all remaining unsold 2002 harvest. UCR called the coffee “a sparkling citrus flavor with rich, sweet chocolate notes.”

Distribution and Farmer Impact

In early 2003, UCR began distributing Maraba coffee through Sainsbury’s supermarkets across the UK. That year, Abahuzamugambi earned $35,000 in net profit. Seventy percent was distributed to farmers at $0.75/kg—triple the average Rwandan coffee income—and enough to cover healthcare and education. The remaining 30% funded soil-improving inputs like calcium carbonate.

Maraba’s Coffee Processing Method

Maraba coffee is processed using the washed (wet) method, ensuring high clarity and brightness. Key steps include:

• Harvesting: Coffee cherries are handpicked during the main rainy season (March to May).
• Selection: Workers sort cherries by hand, choosing only deep-red, ripe fruit. Unselected cherries are sold at lower prices locally.
• Washing: Cherries are depulped and immediately soaked in water tanks. Underripe or defective beans float and are removed.
• Fermentation: Coffee beans are fermented in water for 12–18 hours to remove the mucilage.
• Grading: Beans are channel-graded by density; the highest quality A-grade beans sink and are separated from B-grade.
• Drying: A-grade beans dry on raised beds for two weeks, while B-grade dries for 15–20 hours. Beans are regularly turned and protected from rain.
• Hulling & Sorting: Once dried, beans are milled to remove parchment, then hand-sorted by skilled women before bagging and storage.

Coffee Beer and International Expansion

In 2003, the Meantime Brewery in London crafted a Fair Trade coffee beer using Maraba beans, blending hints of vanilla and chocolate. Initially brewed to 4% ABV, it was praised for its smooth, cappuccino-like profile. Though alcohol content later increased to 6%, losing Fair Trade status, it remained the only Fair Trade-certified coffee beer in the UK until 2006—and won a gold medal at the World Beer Cup in 2006.

In 2006, Sweden’s development minister visited Maraba to promote trade. Also that year, a digital center opened in the village with support from Washington State University, bringing internet access and training to local residents.

Geography and Growing Conditions

Maraba coffee is grown in Rwanda’s Southern Province, near the town of Maraba (about 150 km from Kigali and 12 km from Butare). The region lies on the slopes of the Nyungwe Forest and near the Albertine Rift, featuring volcanic soils and elevations between 1,700–2,100 meters. The area gets around 115 cm of rainfall annually, with the main rainy season from March to May overlapping with the harvest period. Average temperatures hover around 20°C, ideal for slow cherry maturation.

Frequently Asked Questions

Where is Maraba coffee from?

Maraba coffee is grown in the Southern Province of Rwanda, near the town of Maraba, approximately 150 km south of Kigali and 12 km from Butare. The region features high altitudes of 1,700–2,100 meters and volcanic soils.

What makes Maraba coffee special?

Maraba coffee is known for its high quality due to meticulous washed processing, careful hand sorting, and high-altitude growing conditions. It has bright acidity, fruity and citrus notes, and rich chocolate undertones.

How did Maraba coffee become famous?

Maraba gained international recognition after forming a cooperative in 1999, building a washing station in 2001, and securing a $3/kg direct export deal with U.S. roaster Community Coffee in 2002—the first such deal between an African co-op and a U.S. buyer.

What is the washing process for Maraba coffee?

Maraba coffee uses a washed process: cherries are sorted, pulped, fermented in water for 12–18 hours, washed to remove mucilage, graded by density, and dried on raised beds for 14–20 hours depending on grade.

Is Maraba coffee Fair Trade?

Yes, Maraba coffee was certified Fair Trade in 2002 by the Fairtrade Labelling Organizations International (FLO), making it the first Rwandan co-op to achieve that distinction.

What happened to the Maraba coffee beer?

In 2003, a UK brewery launched a Fair Trade coffee beer using Maraba beans. It won awards but later reduced coffee content and lost Fair Trade status in 2006, though it remains the only coffee beer ever certified in the UK.

Recommended FrontStreet Coffee Beans from Rwanda

Try FrontStreet Coffee’s Rwanda Red Bourbon, a flagship single origin grown at high altitudes in the southern region. Processed using traditional washed methods, it offers vibrant citrus acidity and layered notes of almond, brown sugar, and dark chocolate—core characteristics of Rwanda’s finest coffees. Ideal for showcasing the clean, bright profile typical of the Maraba region. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.