2016
Rugali Washing Station was established in April and produces only one container of coffe.
Despite being built only in April 2016, the Rugali Washing Station has quickly become one of Rwanda’s most renowned coffee processing hubs. It was the first station in Rwandan history to produce and export honey and natural coffee, marking a significant milestone in the country’s specialty coffee movement. As a result, Rugali stands as a perfect example of Rwanda’s coffee innovation and has inspired many farmers to embrace new processing techniques. In just a few years, it has transformed from a small station into one of the most respected and impactful hubs in its community.
Located along the shores of Lake Kivu, Nyamasheke benefits from a unique microclimate and fertile volcanic soil, creating ideal conditions for specialty coffee cultivation. The combination of high elevation, ample rainfall, and dedicated farming practices results in exceptional coffee quality year after year. Mild temperatures, influenced by lake winds, provide perfect conditions for a long and stable drying process. At Trabocca, we have been focusing on this region because of its great potential, motivated farmers, and consistently outstanding coffee profiles.
Rugali is more than just a coffee station; it has become a symbol of innovation within Rwandan coffee. The successful expansion of its production capacity has turned it into a best-practice model for new washing stations in Nyamasheke. The station’s role in the community goes beyond coffee processing—it fosters economic activity and knowledge-sharing, helping farmers enhance their techniques and improve their livelihoods. Beyond coffee, Rugali serves as a hub for surrounding communities. Every week, it hosts a bustling farmers’ market where locals sell fresh and organic produce. A perfect example for the momentum and rise of Rwandan specialty coffee.
The Rwandan coffee industry has a deep and transformative history. Following the 1994 Tutsi genocide, the redevelopment of the coffee sector played a crucial role in economic recovery. Today, coffee is not only one of Rwanda’s major exports and sources of foreign revenue but also a vital income source for a significant portion of the population.
The industry thrives on a strong smallholder culture, with most farmers owning plots of land smaller than one hectare. In the aftermath of the genocide, many women took over businesses, leading to a substantial rise in female participation in the coffee sector. This shift has driven positive change within communities, increasing economic stability and opportunities. Rugali, which initially produced just one full container of coffee, now receives cherries from around 1,150 smallholder families and produces up to 30 containers each season.
Rugali’s commitment to sustainability begins at the farm level, where Red Bourbon varieties flourish under the shade of Grevillea and banana trees. The volcanic soil of Nyamasheke provides rich nutrients, while farmers practice intercropping with bananas, beans, and sweet potatoes, enhancing biodiversity and soil health. To maintain fertility, organic compost made from coffee pulp and organic solutions is widely used across the farms.
The March to July harvest season is a time of careful selection, with only the ripest cherries being hand-picked. Rugali follows a fully washed process, ensuring that water undergoes filtration for top processing quality. Drying takes place on raised beds, a practice that has expanded from 98 beds in 2016 to over 160 today, reflecting the station’s growth and increasing farmer participation. The coffee undergoes an extended drying period of about 25 days, ensuring longevity and clean cup profiles. Additionally, Rugali is home to a dry mill, which eliminates the need for long transportation.
We have been falling in love with the washed coffees from Rugali for their complexity, vibrant acidity, and meticulous processing. Over the last three consecutive years, we have consistently purchased these coffees, as they continue to impress us with their quality and consistency. Common flavor descriptors include berries, tropical sweet fruits, and florals.
1550 - 1800 masl.
Josue Dusengiyumva (Station manager)
“Every decision we make, we put our staff—our Muraho family—at the forefront of it. For example, we have intentionally decided to locate our dry mill upcountry rather than in the capital city, the main reason being to provide job opportunities for the local people.”
Muraho, our trusted partner in Rwanda, follows a community-centered approach to uplift smallholder farmers and strengthen the national coffee industry. Since establishing Rugali Washing Station, Muraho has expanded its infrastructure, continuously building resources to support local communities.
Beyond processing coffee, Muraho actively supports the community through various initiatives, such as fundraising after landslides and reinvesting in farmer education. Learn more about Muraho’s impact in our latest interview with Karthick, one of their founding brothers.