Kabyiniro Natural



In 2003, 28 farmers in Muhororo
region decided to form a
cooperative to increase coffee
production and boost their income.
That initial group was composed of
22 women and 6 men. The district
authorities granted them 30
hectares in the region and the
group allocated plots to each
In 2004, the group became legally
registered as Kopiguka cooperative.
In 2012, they constructed a mini
washing station to process coffee.
The cooperative filled a market gap
by collecting and processing coffee
in the region, where there were no
other washing stations.
Unfortunately, due to poor
management and external factors
like the market, the cooperative
was unable to remain profitable
and in 2018, they began working
with Tropic Coffee, who now
manage and operate the station.
The cooperative remains in charge
of the farm operations on the land
granted to them by the district.
Their collaboration is proving
profitable and helping members
pay for their health insurance,
school fees and more.
The region has a high annual rainfall
that’s ideal for coffee cultivation.
The annual temperature ranges
from 16 to 21 degrees Celsius,
creating the warm days and cool
nights that help promote sweet,
dense cherry growth.
Producers selectively handpick
cherry and deliver it to Kabyniro
washing station. At intake, cherry is
sorted to remove any unripe or
damaged cherry and placed in
tanks to ferment. Cherry ferments
anaerobically (without oxygen) in
covered, air-tight tanks for 24 to 72
hours. Then, cherry is moved to
raised beds to dry. Cherry is turned
frequently to ensure even drying. It
takes approximately 30 days for
cherry to dry.

    This combination does not exist.

    Process: Natural
    Variety: Bourbon
    Cupping Score: 86.0
    Weight: 60kg Bag
    Notes: Blueberry, Strawberry, Red Grapes