Region and Environment
Nyamurinda Coffee Growers operates in Rwanda’s Southern Province, within the Nyamagabe District. The farm sits between 1,800 and 2,000 meters above sea level on Nyamurinda hill. The area has a cool highland climate and deep sandy loam soil that drains well and supports stable root development. These conditions are suitable for Red Bourbon, which prefers high altitudes, moderate rainfall, and well aerated soil. The surrounding terrain is a mix of small family plots and forested areas that create a consistent microclimate throughout the year.
Founders and Background
The company was started by sisters Francine Nyiramana and Immaculée Mukamana after they returned to their family land following the 1994 genocide. They rebuilt the farm from its original state and gradually expanded operations. What began as a family plot developed into a functioning coffee business that now includes both their own plantation and external farmers who deliver cherries for processing. Their work is recognized partly for its focus on rebuilding local livelihoods, particularly for women.
Farm Structure and Cooperative Work
Nyamurinda manages its own coffee plantation and the Karora washing station, which receives cherries from a wide group of smallholder farmers in the region. The number of contributing farmers varies year to year but consistently includes a large proportion of women. The company is fully women owned, and most staff involved in farming, sorting, and processing are women. This structure has created a supply network where the majority of participants are directly involved in the agricultural and processing work.
Variety and Processing
The farm and its partner growers cultivate Arabica Red Bourbon. Cherries are selectively harvested and taken to the Karora washing station, where they undergo Rwanda’s standard fully washed process. This typically includes hand sorting, floating to remove underripes, pulping, fermentation in water, washing, density separation, and drying on raised beds. Drying is monitored closely through regular turning and sorting. In addition to washed coffees, Nyamurinda also produces natural and experimental lots depending on the season, though Red Bourbon remains the core variety across all processing methods.
Role in the Local Coffee Sector
Nyamurinda Coffee Growers plays a practical role in connecting smallholder farmers to organized processing and consistent buyers. The washing station provides infrastructure that many individual farmers would not otherwise have access to. The emphasis on women’s participation is a defining part of the company’s identity and has contributed to its visibility within Rwanda’s coffee industry. The combination of high altitude farming, structured processing, and an organized network of growers forms the basis of Nyamurinda’s contribution to the region’s specialty coffee output.
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