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Decaf Rwanda Buf CO2 Process



  • Roast Level: Medium 

    Process: CO2 Process

    What to expect in the cup

    Espresso

    Cocoa and biscuit base with a hint of sweetness. 


    Double Shot Flat White

    Cocoa and Caramel.

  • Farmer: Epiphanie Mukashyaka

    Grown: Kamegeri Sector, Nyamagabe District

    Altitude: 1,700 - 1,900 metres above sea level

    Varietals Bourbon

    Farm Information: 

    This 100% red bourbon coffee was processed at Buf Café’s Nyarusiza washing station, at 1,743 metres above sea level in the south of Rwanda.

    Buf Café was founded in 2003 by Epiphanie Mukashyaka, a dynamic businesswoman and a source of inspiration to countless other female entrepreneurs in Rwanda’s coffee sector and beyond. Buf is now managed by Epiphanie and her son, Samuel Muhirwa, who is taking an increasingly active role in running and expanding the business. The title ‘Buf’ derives from ‘Bufundu’, the former name of the region in which its washing stations are located.

    Epiphanie, who was born in 1959, was widowed during the 1994 genocide - which claimed over 800,000 lives in just 3 months - but chose not to leave her family’s small coffee farm. Instead she set about rebuilding and developing her business and with it the local community. She started Buf Café in 2003, when she established Remera washing station with a loan from the Rwandan Development Bank and the assistance of the USAID-financed PEARL project.

    This transformational programme was aimed at switching the focus in the Rwandan coffee sector from an historic emphasis on quantity to one of quality - and so opening up Rwanda to the far higher-earning specialty coffee market. The programme and its successor, SPREAD, have been invaluable in helping Rwanda’s small-scale coffee farmers to rebuild their production in the wake of the devastating 1994 genocide and the 1990s world coffee crash.

    Buf Café now owns three coffee washing stations – Remera, Nyarusiza and Umurage. They are currently building a fourth washing station as well, based on the local need. The company, which was serving less than 500 farmers in 2003, is now procuring coffee cherries from almost 7,000 smallholder farmers in the Southern province of Rwanda, among them 1,069 are registered members. At Buf’s Nyarusiza washing station in 2014 there was a total of 798,685kg of cherry delivered throughout the season, approximately 5% of which was delivered by trees owned by Epiphane and her family. The remaining quantity of delivered cherry comes from farmers within the community surrounding the washing station.

    Buf has very strong links with the local communities that supply it, providing jobs for 116 at Nyarusiza during peak harvest (May - June/July) and 9 permanent positions. A further 127 people are employed at Remera during harvest, with 10 permanent positions. (2014 figures) At the end of each season Buf will share any surplus profits with both the cooperatives that it works with and its washing station managers.

    The majority of the small farmers in the area have an average of only 300 coffee trees (less than a quarter of a hectare) and use some of their land to cultivate other crops such as maize and beans to feed themselves and their families. Most of their income from the sale of coffee is used to take their children to school, pay for medical care and for investment in livestock such as a cow for milk, both for use in the home and for sale locally.

    The level of care that all Buf washing stations take over their processing is impressive. Cherries are hand-picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight. After pulping, the coffee is fermented overnight (for around 12-18 hours) and then graded again using flotation channels that sort the coffee by weight (the heaviest – or A1 – usually being the best). The wet parchment is then soaked in water for around 24 hours to stabilise moisture content.

    As at most washing stations in Rwanda, women do the majority of the hand sorting. This takes place in two stages - on the covered pre-drying tables and on the drying tables. Washed beans are moved from the wet fermentation tanks onto the pre-drying tables, where they are intensively sorted under shade for around six hours. The idea is that greens (unripes) are still visible when the beans are damp, while the roofs over the tables protect the beans from the direct sunlight. Next, the beans are moved onto the washing station’s extensive drying tables for around 14 days (depending on the weather), where they are sorted again for defects, turned regularly and protected from rain and the midday sun by covers, ensuring both even drying and the removal of any damaged or ‘funny looking’ beans. After reaching 11% humidity, the coffee is then stored in parchment in Nyarusiza’s purpose-built warehouse prior to final dry-milling and hand-sorting at the dry mill in Kigali. Each coffee that arrives is also cupped by the Q-graders of Buf’s exporting partner, Rwashocco.

    Lots are first separated by collection point (farmers usually hail from around 3 km distance from each collection point) and are also separated out by days. Upon delivery as cherry, the coffee receives a paper ‘ticket’ that follows the lot through all its processing. This ticket bears the date of harvest, the collection point name, and the grade (A1, A2 etc) of the coffee – for instance, if a coffee lot is called ‘Lot 1- 06/04 - A1’, this means it was the first lot processed on April 4 and the grade is A1. This simple but effective practice is a crucial tool in controlling quality and ensuring the traceability of lots.

  • CO2 Chemical Free Processing

    One of the vital elements and most important compounds of our natural environment is carbon dioxide. It is in the air we breathe, it is the gas that makes mineral water effervescent and, by assimilation, enables plants to grow. It is also a highly selective solvent for caffeine. Based on this phenomenon, CR3 developed its Natural Liquid Carbon Dioxide Coffee Decaffeination Process. In this patented process, the natural carbon dioxide is used under sub-critical conditions, i.e. in a liquid state at low temperature and pressure (relative to the supercritical process). These particularly gentle process parameters, together with the good caffeine selectivity of CO2, guarantee a high retention rate of the coffee components responsible for aroma and taste. The process can be described in detail as follows:

    The raw, unroasted coffee is moistened with water and put into a vessel where it is brought into contact with pressurised, liquid carbon dioxide. By circulation through the coffee, the carbon dioxide draws the caffeine out of the bean. In an evaporator, the caffeine precipitates out from the CO2 which, after evaporation and re-condensation, is pumped again into the vessel containing the coffee for a new cycle. When the required residual caffeine level is reached, the CO2 circulation is stopped and the coffee is discharged into a drier where it is gently dried until it reaches the original moisture content. The coffee is then ready for roasting.

    The specific characteristics of the CR3 Natural Liquid Carbon Dioxide Coffee Decaffeination Process are:

    • the compounds responsible for the flavour and the taste in the roasted and brewed coffee, as well as the cell structure of the green and roasted bean, are left essentially intact. This is of clear benefit in fine, high grade coffees

    • absolutely no health risk involved since the coffee is placed in contact with only 100% safe substances – the chemically-inert (and completely evaporating) carbon dioxide, and pure water

    • the extraction solvent is all natural – an important aspect that represents a strong selling point (“Naturally Decaffeinated”)

    • certification as Organic and Kosher by the appropriate organisations/authorities

    • a broad appeal that allows the roaster to offer a high-quality 99.9% caffeine-free decaffeinated coffee that will satisfy even the most discriminating taste

  • Our espresso recipe using 20g vst
    20.5g in
    40g out
    in 27 to 32 seconds


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