Rwanda Nyamasheke Hills Nº 354

Ndereyimana Louis is a dedicated farmer from the Nyamasheke District in the Western Province of Rwanda. Known for its lush hills, high altitude climate, and rich volcanic soils, the region is an ideal location for starting a coffee farm. The initial success of his modest beginning with 500 coffee trees became the catalyst for his family’s development, providing a means for education and social welfare. In 1999, Louis was purchasing coffee parchment from surrounding farmers to supply local companies. As his family grew, so did his ambitions. By 2017, he had transitioned from trading coffee to processing it, involving his children to establish a multi-generational business deeply rooted in Rwandan coffee tradition.

Today, Louis and his family operate two facilities in Rwanda’s Western Province: Nyamasheke Hills Coffee in the Nyamasheke District, established in 2017, and a second facility established in 2018 in the Karongi District called Birambo CWS. Combined, the two washing stations produce significant annual volumes, averaging four containers or 76,800 kg. Both sites utilise the high quality Red Bourbon variety, which is well suited to the local climate and known for its consistent quality and balance. Alongside this, they have begun preparing seedlings of Yellow Bourbon with an eye on the future.

The exceptional profile of the coffee is a direct result of its unique terroir, located in the basin of Lake Kivu and the high mountains surrounding Nyungwe National Park. The farms sit at altitudes ranging from 1,750 to 2,200 masl where nutrient rich volcanic soil provides ideal conditions for slow cherry maturation. This combination of high elevation and fertile earth allows the company to produce a world-class product that reflects the premium standards of the region’s specialty coffee market. Cherries are received from local coffee farmers and sorted by hand before being floated to remove any unripe or damaged cherries, as well as debris. The cherries are then depulped and fermented for 12 hours. After fermentation, they are washed and graded using channels. The final step is drying on African beds for approximately 25 days. Once ready, the coffee undergoes dry milling at MTCo Dry Mill, located in Nyamasheke.