We got this coffee for the fourth year already from This Side Up.
Abakundakawa Rushashi became This Side Up’s first partner in 2013. With a water- and energy saving triple fermentation method, advanced pulp recycling methods and two women empowerment organisations, Rushashi coffee washing station (CWS) is truly progressive. TSU created the country’s first cascara with them in 2015 and since 2016, increased traceability by offering “village lots” from only several of the washing station’s twelve collection points. In 2017-2018, they rocked the European coffee scene with a killer natural experiment that they plan to keep in the assortment in coming years.
Rushashi serves as a prime example of how Rwandan cooperative societies can become sustainable by constantly improving quality and operatig sustainably. With the help of MISOZI, a local private but social exporting business, they are able to sell their unforgettably complex coffees worldwide – it’s no surprise that they frequently earn a place in the Rwanda Cup Of Excellence competition (highest: 3d place!). For three years, This Side Up’s premium has been invested in Rushashi’s financial independence from rural banks by the cooperative’s members, while from 2017 onwards, they have been investing in a nursery for shade trees and other plants that organically strengthen the coffee.
The coffee is fully washed and triple fermented: all coffee is hand picked, depulped, dry fermented for 12 hours, double wet fermented (2 x 18 hours), washed with mountain water, shade dried, then sun dried on raised beds. Naturals are shade dried, then sun dried and consistently turned to achieve the lowest possible amount of defects.