Rwanda Vunga Nº 329

From the lush hills of Nyamasheke, Gakenke, and Nyabihu, the regions washing stations produce coffees that capture the heart of Rwanda’s terroir. Among them, Vunga Cooperative, led by Uwimana Daphrose, stands out, a shining example of how collaboration and care can transform coffee and community alike. Tucked away in a region where few grow coffee, Vunga Washing Station has earned a name for excellence. Its coffees are renowned for their clarity and depth, with top honors in Rwanda’s Cup of Excellence in 2012 and 2014.

Through our partnership, Raw Material pays a quality premium to help Vunga invest in its future, funding upgrades like a new serpentine washing system, extended drying tables, and a depulper to refine every detail of processing. Today, Vunga’s producers not only craft exceptional coffee but also benefit from bonus payments and health insurance, ensuring that care and quality extend well beyond the cup.

Every step at Vunga begins with meticulous care. Ripe cherries are hand sorted and floated to remove any imperfections before pulping. The coffee is then fermented in small concrete tanks for around 12 hours, gently stirred throughout to ensure an even, clean process. After fermentation, the parchment passes through a serpentine grading channel, separating it by density for exceptional consistency. Each lot is given a final rinse and then hand sorted once more to remove any defects before drying. Finally, the coffee is sun dried for up to 30 days, turned carefully throughout each day. A slow, deliberate process that preserves the purity, balance, and depth that define Vunga’s exceptional cup.