Rwanda coffee development authority is promoting coffee quality in country through national coffee cupping competitions. According to Coffeeresearc.org, cupping is one of the coffee tasting techniques used to evaluate coffee aroma and the flavour profile of a coffee. The competition is to inculcate into coffee growers and processors the spirit of ensuring quality coffee is produced and traded both on the local and international markets. Ephrem Niyonsaba, director general OCIR Café, a body charged with managing the coffee sector in the country said: ‘‘Coffee exporters in Rwanda have been exporting ordinary coffee at the international market --- and this has been giving low returns --- but now I am sure coffee exporters are going to earn more.,” He said that ordinary coffee in Mombasa is $ 2 while high quality coffee is $ 3.3-3.5.Niyonsaba added that this year Rwanda has exported over 3,150 tonnes of high quality coffee compared to 3,000 tonnes last year. However, Rwanda’s total coffee has dropped from over 26,800 tonnes last year to 17,000 tones this year. This year’s revenue is expected to be $45m or less compared to $54m last year. Director general attributed this reduction in production on perennial cyclical changes and poor management of coffee farmsHe said. ‘‘we can’t do any thing on seasonal changes but on poor management of farms, government has started sensitization of these farmers at district level.’’ This years’ 2007 national coffee cupping competition is called 2007 Golden cup cupping competition. The competition will place at every end of the coffee season in Rwanda. The season ends around august every year. The golden cup competition is the first ever of its kind in Rwanda and Africa at large. This has been planned as the first step, a trial run for conducting the highly revered cup of excellence competition and in Rwanda in 2008. Ends
