Richard Kaderi runs an innovative and nearly footprint-free washing station, helping to improve economic and environmental sustainability in the region.
Partnered with Stumptown
This is our first year working with Richard Kaderi and his impressive lot.
Richard Kaderi left Burundi in 1993 after the war started, and studied and spent time in South Africa and the United States. He later returned to help improve stability in his home country by building a washing station focusing on quality to ensure the best prices for the people of the region. The coffee business runs in his family – his grandfather introduced coffee to the area in 1932. Richard’s focus is on promoting coffee of the highest quality to ensure the best prices for the people of the region.
Richard also works as an environmental justice activist, invests in several local projects including an elementary school, park and meeting center, and is working on securing pre-harvest loans to his farmers.
The name Kavugangoma comes from the fact that the washing station is located on the Kavugangoma hill, which means the sound of the drums. In Burundi tradition, all the drums were made from a tree called Umuvugangoma and from the kingdom era they use to plant this type trees in this area. The Kavugangoma washing station is near Richard’s home village of Mwakiro. He collects ripe coffee cherry from hundreds of small farmers in the surrounding hills and runs a small teaching plot next to the washing station.
The washing station is located north of the country in Muyinga province. A couple of years ago, Kavugangoma was certified as nearly footprint-free, because the washing station produces virtually no emissions, except the pulping motor. Farmers bring in the cherry by bicycle and the station is lit by solar energy. Richard utilizes sustainable and water saving practices – the coffee is washed by using a process he calls “gravity water,” in which water flows down the surrounding mountain. He also uses a highly innovative filtration and water recycling system to protect the surrounding people and environment surrounding the washing station.
Cherries are floated before delivery, then sorted for unripes and overripes by the farmer and then again at the washing station before it is accepted.
When the coffee arrives, the coffee is pulped by a disc depulper and fermented with a double fermentation process. The coffee is then separated into four grades based on density, and finally soaked in clean water for 12 hours.