Our Coffee Farms Organic Farming Principles and Techniques
This is the story of our coffee. At Champions Coffee Farm, every step is led by our owner, Bosco, who believes the only way to achieve truly spectacular coffee is through organic, hand-crafted precision—from the soil to the final cup.
Here is exactly how we cultivate, harvest, and process our coffee:
1. Growing: The Organic Champion’s Philosophy
Our farm is nestled on Rwanda’s fertile, volcanic hillsides (often above 1,700 meters), where we exclusively cultivate the prized Red Bourbon Arabica variety.
Totally Organic Commitment: We adhere to a philosophy of totally organic farming, rejecting all synthetic chemicals. Our focus is on soil health, using mulching, composting, and farm-made bio-fertilizers derived from cow waste to naturally enrich our land.
Natural Pest Control: We rely on two traditional, natural methods for pest management:
Cow Urine Solution: We create a simple, local, and organic pesticide by carefully processing and diluting local cow urine and water. This acts as a natural insect repellent and tonic, keeping our trees healthy and strong.
Pyrethrum Protection: For potent, natural protection, we utilize Pyrethrum, derived from the locally cultivated Chrysanthemum flowers. This natural insecticide is highly effective yet breaks down quickly, leaving zero residue, ensuring the purity of our organic cherries.
2. Harvesting: The Hand-Picked Promise
The quality of our coffee begins with the hand processing tradition—the selective pick.
Selective Hand-Picking: Our harvesters, led by Bosco, pass through the rows multiple times during the season. We practice 100% selective picking, meaning only the deepest red, perfectly ripe cherries are taken. Any green or overripe cherries are left for a later pass.
Double-Sorting: Every bag of cherries is double-checked. First by the picker, then again at our receiving point, where defective cherries are physically removed to ensure only the sweet, premium fruit moves on to processing.
3. Processing: The Artisanal Washed Method
At the Champions Coffee Farm Washing Station, we use the fully washed method for a clean, bright, and intensely flavorful bean.
Flotation and Grading: The cherries are immediately floated in water to remove any light (low-density) defects.
Pulping and Fermentation: The fruit skin and pulp are removed (pulped), and the beans, still coated in sticky mucilage, are sent to fermentation tanks. We carefully control this fermentation period, which is crucial for developing the vibrant acidity our coffee is known for.
The Double-Wash: Following the East African tradition, our beans are double-washed in clean water channels to completely strip away the mucilage, leaving the beans exceptionally clean.
Hand-Drying on Raised Beds: The beans, still in their parchment layer, are spread thinly on African raised beds to dry slowly and evenly in the sun. This is where the artisanal quality shines: the beans are hand-raked hourly and constantly hand-sorted over 15–20 days to ensure a perfect, moisture-consistent finish.
4. Roasting: The Tasting Revelation
Our farm culminates in the coffee shop, where we bring the process full circle.
Detailed Analysis: We use our own green beans, which are high-density from the high altitude, to guide our roasting profile. We analyze the various roasts in detail to find the perfect balance between the Red Bourbon’s inherent sweetness, floral notes, and bright acidity.
The Tasting Experience: The end result is a coffee that is perfectly roasted to showcase its complex flavor profile. We invite guests to savor a personal tasting flight to truly understand the journey and taste the difference that our totally organic, hand-processed approach delivers.
