Sholi Cooperative

"Mutual Assistance"

By: Susan Heller Evenson

Abateraninkunga ba Sholi

Abateraninkunga ba Sholi (“Sholi”) Cooperative, meaning “Mutual Assitance,” is located in Muhanga disctrict, Southern Province, in the center of Rwanda about halfway between Kigali and Lake Kivu. Established in 2008, Sholi has been producing coffee for nearly a decade, and the cooperative’s name speaks to its members working together to improve both their coffee and the greater community.  Sholi was borne out of a women’s assication called “Kundwa”, which means “love” in Kinyarwanda. The cooperative received their Fairtrade certification in 2015 and Rainforest Alliance certification in 2016. In 2017, Atlas imported Sholi’s inaugural shipment to the U.S., and in 2018 we’re thrilled to be bringing in even more of their delicious coffee.

Nearly half (157) of Sholi’s 386 members are women, including two of the five board members. In 2016, Sholi received a grant to build both a community center and regional health center to serve members and local residents. During a visit in 2018 we visited the regional health center, and met with several of the staff members to learn about the invaluable services they offer to the remote surrounding area. With the nearest larger health facility being over 18 km away on poor roads, the blood tests and treatment they can provide for malaraia, parasites, respiratory infection, and basic first aid. Betty, the head nurse, along with the other four staff members, are hoping to run a nutrition and cooking program to combat early childhood (< 5 years old) malnutrion, as working out some public-health partnerships with other clinics in the region.

With over 400,000 trees already planted, Sholi has continued to invest in its long-term agriculture, planting 18,000 trees in 2016 and 30,000 additional trees by the end of 2017. Coffee processing at Sholi is similar to other coffee cooperatives in Rwanda, although each has its minor variations. After coffee cherries are delivered to the washing station, the coffee is pulped and dry-fermented for 18-24 hours, then rinsed. A4 (lowest grade) is dried and sold to the local market. The three higher grades (A1, 2, 3) are soaked for another 24 hours before washing. Wet parchment is hand-picked on covered raised beds before being moved to the drying beds.

Sholi coffees have some of the deepest citrus acidity we’ve seen from the great lakes countries, shining with ruby red grapefruit and juicy blood orange.  Additional layers of mango, orange and dark berry are balanced by honey and finish with lavender.  We’re excited to bring Sholi coffee into our family of offerings from Rwanda, and hope you enjoy it as well!

 

 

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