Nyarusiza is part of a private cooperative that is organized with farmer-members, but is a family-owned company called Bufcafe. The title ‘Buf’ derives from ‘Bufundi’, the former name of the region in which its washing stations are located. The level of care that all Buf washing stations take over their processing is amazing. 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 taking between 12-18 hours to complete and then graded again using flotation channels that sort the coffee by weight. The wet parchment is then soaked in water for around 24 hours to stabilize moisture content. The coffee then undergoes detailed hand sorting where 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 beans are then moved onto the washing station’s extensive drying beds for around 14 days weather permitting, where they are then 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.
Once the coffee has reached the desired moisture level of 11%, the coffee is then stored in parchment in a conditioned warehouse until final dry-milling and one last round of hand sorting, where it is than exported around the world.