Journey to East Africa 2024

EDGE Tea and Coffee: Exploring the Heart of East African Coffee

Alice and Chris, the passionate directors of EDGE Tea and Coffee, embarked on a remarkable journey to the heart of East Africa, visiting the lush coffee farms of Rwanda and Burundi. Their mission was to deepen their understanding of the African coffee production process and build stronger relationships with the farmers who cultivate the beans that are imported to the Sussex roastery and end up in EDGE's distinctive blends

The Art of Harvesting

In Rwanda and Burundi, coffee farming is both an art and a labour of love. The ripe, red coffee cherries are carefully picked by hand, a meticulous process that demands precision and care. The green cherries, not yet ripe, must be left on the branch to mature, necessitating continuous monitoring and repeated harvests. This ensures that only the best cherries are picked at their peak, resulting in the highest quality beans.

The Drying Process: Natural vs. Washed

Once the beans have been picked, the coffee cherries generally undergo one of two primary processing methods: natural or washed. In the natural drying process, the red cherries are left in the sun to dry with their pulp intact. This method, native to Africa due to its water limitations, results in beans with an earthy, intense flavour profile. The cherries are then taken to dry processing mills where they are de-pulped, stripping off the dry parchment to reveal the green beans inside.

Conversely, the washed process involves removing the pulp from the cherries immediately after picking, leaving just the stone. The beans are then left for a short period of time to develop, then washed to remove sticky mucilage (this is called fermentation). This washing process, more feasible in Rwanda and Burundi due to their abundant water supplies, produces beans with more pronounced individual taste notes. The beans, called parchment at this stage, are dried outside for about three weeks before undergoing further processing at the dry mill. To protect and maintain the quality of the beans during the rainy season, they are covered daily with sheets whenever it rains. 

Supporting the Farmers

The coffee washing stations in these regions are pivotal in supporting the local farmers. These stations, often servicing up to 1,000 farmers within a 20km radius, act as educational hubs, teaching farmers how to grow other crops and raise animals to ensure year-round income. This model helps eliminate the middleman, thereby enabling farmers to receive a fair price for their produce and build trust with the washing station. 

Alice and Chris were particularly struck by the stories of resilience and innovation among the farmers. Many of the older generation, having survived the tragic events of the Rwandan genocide, now lead successful businesses and are deeply committed to their communities. Mukantwaza Laetitia, a remarkable woman who runs a washing station in Rwanda, shared her story of loss and triumph, highlighting the strength and determination that characterise the region's coffee growers.

Rwamatamu Washing Station: A Family Legacy

One standout example of dedication and community support is the Rwamatamu washing station. Founded in 2015 by husband and wife Rutaganda Gaston and Mukantwaza Laetitia (Also known as 'Mama Bernice), the station was established as a means to support their family. Their commitment to their community and their craft is evident in the thriving business they have built.

Growing up, their children were deeply involved in the operations of the estate. Their daughter, Bernice, played a crucial role by translating negotiations, creating educational materials, and managing marketing documents.

Bernice, alongside her husband Luke, plans to continue her parents' legacy by expanding upon Rwamatamu's core values of community, integrity, and sustainability. Their vision is to build on the strong foundation laid by Gaston and Laetitia, ensuring that the washing station remains a pillar of support for local farmers and in the broader community. They are actively working and supporting women to set up cooperatives.  

Innovation and Sustainability

Innovation is a cornerstone of East African coffee farming. Farmers have adapted to the challenging conditions by making do with limited resources and implementing creative solutions. For instance, during the rainy season, plastic rolls are quickly deployed to protect drying cherries from sudden downpours. Additionally, some farmers practice anaerobic fermentation, a method where cherries are sealed in oxygen-free tubs for up to 20 days, enhancing the beans' complexity before drying naturally.

The Migoti coffee stations also diversify income sources by growing lemongrass for essential oil production and farming pigs, further ensuring the farmers' economic stability. These efforts underscore the importance of sustainable practices and community support in the coffee industry.

A Promise of Partnership

For Alice and Chris, this trip was more than just a business venture; it was a commitment to fostering respect, trust, and mutual growth with their coffee suppliers. By understanding the culture and values behind the coffee they purchase, EDGE Tea and Coffee promises to continue supporting these communities, ensuring that their hard work is recognised and rewarded.

The journey to Rwanda and Burundi was a poignant reminder of the dedication and passion that goes into every cup of EDGE coffee. It reinforced the belief that the best coffee is not just about taste but also about the people and stories behind it. As Alice and Chris continue to build these vital relationships, they bring back not only exceptional coffee but also a deep appreciation for the remarkable communities that make it possible. 

"We feel truly grateful for the opportunity to see for ourselves the dedication, commitment and expertise that is showcased in coffee farming in Rwanda and Burundi. They deserve our respect and support, which is why we are dedicated to our ongoing relationship" Alice and Chris said.