RWANDA — FUGI
1200 smallholder farmers are working together under one name, Fugi. Each year, they hand-harvest coffee from trees planted in sandy and clay soil. After careful selection and quality approval, the beans are placed in a sealed container for 72 hours. Then the coffee is left for a 6 day resting period, before being spread on drying tables under the open Rwandese sun. The beans are then carefully dried undergoing additional sorting. This results in a rich coffee with a silky aftertaste.