Rwanda - Sholi Cooperative - Washed

Origin: Rwanda
Region: Muhanga District, Southern Province
Farmers: Sholi Cooperative
Farm Size/Elevation: Small Producers, 1800 MASL
Processing Facility: Sholi Cooperative
Varietal: Bourbon
Processing Method: Washed
Tasting Notes: Orange Blossom, Cranberry, Oolong Tea

Abateraninkunga ba Sholi (“Sholi”) Cooperative, meaning “Mutual Assistance,” is located in Muhanga district, Southern Province, in the center of Rwanda, about halfway between Kigali and Lake Kivu. Established in 2008, Sholi has been producing coffee for over a decade, and the Cooperative’s name speaks to its members working together to improve both their coffee and the greater community.  Sholi was born out of a women’s association called “Kundwa”, which means “love” in Kinyarwanda. Today, nearly half of Sholi’s members are women, including two of the five board members. In addition to coffee trees at the farm level (which average 410 trees per female member), the women’s association has two communal plots for harvesting and producing coffee. The first site has 2,356 trees, and the second 3,960 trees (Feb 2021). With over 400,000 trees already planted, they have continued to invest in its long-term agriculture, planting 18,000 trees in 2016 and 30,000 additional trees by the end of 2017. The Cooperative received its Fairtrade certification in 2015 and Rainforest Alliance certification in 2016, and Organic certification in 2020.  Using Fairtrade funds, members have started an apiary project as well as distributed cows to members. In 2017, Atlas imported Sholi’s inaugural shipment to the U.S.

In addition to their coffee production Sholi received a grant to build a community center and regional health center for both its members and residents. The medical center offers invaluable services to the surrounding area, not only basic first aid, but also testing and treating for malaria, parasites, and respiratory infections. 

Coffee processing at Sholi is similar to other coffee cooperatives in Rwanda, although each has its minor variations. The coffee cherries are delivered to the washing station where the coffee is de-pulped. The lower grades (A3 and A4) are dried and sold to the local market. The two higher grades (A1 and A2) are dry-fermented for 12-18 hours, depending on the climate, then soaked. After soaking the wet parchment is hand-picked on covered raised beds for 24 hours (“pre drying”) before being moved to the drying beds, where they dry over 21-25 days depending on the weather.

Coffee processing at Sholi is similar to other coffee cooperatives in Rwanda, although each has its minor variations. The coffee cherries are delivered to the washing station where the coffee is de-pulped. The lower grades (A3 and A4) are dried and sold to the local market. The two higher grades (A1 and A2) are dry-fermented for 12-18 hours, depending on the climate. After the fermentation the parchment coffee is soaked and the wet parchment is hand-picked on covered raised beds for 24 hours (“pre drying”) before being moved to the drying beds, where they dry over 21-25 days depending on the weather.

Sholi coffees have a deep citrus acidity, shining with ruby red grapefruit and juicy blood orange. Additional layers of mango, orange, and dark berry are balanced by a full body, honey sweetness, and a lavender floral finish.