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- 1. Starbucks Confidential – INTERNAL USE ONLY
- 2. 2 Why Rwanda? Rwanda was an ideal learning environment that offered us the chance interact with the farmers who grow our coffee. Additionally, our buyers have close relationships with suppliers and the local government.
- 3. Starbucks Confidential – INTERNAL USE ONLY
- 4. 4 The Journey… … through the land of 1000 hills, hearts and unforgettable smiles
- 5. 5 Starbucks Confidential – INTERNAL USE ONLY The Journey || Day 1
- 6. 6 Starbucks Confidential – INTERNAL USE ONLY The Journey || Day 2
- 7. 7 Starbucks Confidential – INTERNAL USE ONLY The Journey || Day 3
- 8. 8 Starbucks Confidential – INTERNAL USE ONLY The Journey || Day 4
- 9. 9 Rwanda brought to life the routines we use every day…
- 10. 10 Starbucks Confidential – INTERNAL USE ONLY Rwanda brought to life the routines we use every day
- 11. 11 Starbucks Confidential – INTERNAL USE ONLY Rwanda brought to life the routines we use every day The Nursery
- 12. 12 Starbucks Confidential – INTERNAL USE ONLY Rwanda brought to life the routines we use every day The Farm
- 13. 13 Starbucks Confidential – INTERNAL USE ONLY Rwanda brought to life the routines we use every day Picking
- 14. 14 Starbucks Confidential – INTERNAL USE ONLY Rwanda brought to life the routines we use every day Transporting
- 15. 15 Starbucks Confidential – INTERNAL USE ONLY Rwanda brought to life the routines we use every day Pre Wash Sorting
- 16. 16 Starbucks Confidential – INTERNAL USE ONLY Rwanda brought to life the routines we use every day Coffee Reception
- 17. 17 Starbucks Confidential – INTERNAL USE ONLY Rwanda brought to life the routines we use every day Wet Mill
- 18. 18 Starbucks Confidential – INTERNAL USE ONLY Rwanda brought to life the routines we use every day Post Wash Sorting
- 19. 19 Starbucks Confidential – INTERNAL USE ONLY Rwanda brought to life the routines we use every day Dry Mill Tasting ‘Rwacoff Speciality Coffee’
- 20. 20 Starbucks Confidential – INTERNAL USE ONLY Rwanda brought to life the routines we use every day Dry Mill
- 21. 21 Starbucks Confidential – INTERNAL USE ONLY Rwanda brought to life the routines we use every day Shipped to Starbucks Kenya Tanzania South Carolina Guatemala Costa Rica Panama Canal Sumatra Malaysia Thailand Hong Kong Oakland
- 22. 22 Rwanda made us proud to deliver world class customer service…
- 23. 23 Starbucks Confidential – INTERNAL USE ONLY Rwanda made us proud to deliver world class customer service
- 24. 24 Rwanda showed us the impact Starbucks can make to a community…
- 25. 25 Starbucks Confidential – INTERNAL USE ONLY Rwanda showed us the impact Starbucks can make on a community Dekundekaw a Cow Project HIV Clinic
- 26. 26 Starbucks Confidential – INTERNAL USE ONLY Rwanda showed us the impact Starbucks can make on a community Karenge Clinic Clinic 1 Year On
- 27. 27 Rwanda… …strengthened our passion and opened our eyes to why we are here, showing why the roles we preform each and everyday are so important not just for our business but for the each and every family we support.
- 28. 28 Rwanda… …strengthened our passion and opened our eyes to why we are here, showing why the roles we preform each and everyday are so important not just for our business but for the each and every family we support.
- 29. Starbucks Confidential – INTERNAL USE ONLY
- 30. 30
Editor's Notes
- Why Rwanda? Rwanda was an ideal learning environment that offered us the chance interact with the farmers who grow our coffee. Additionally, our buyers have close relationships with suppliers and the local government. But ultimately because of this….
- Coffee trees begin as a seedling and spend their first year in a nursery. Coffee plants are monitored for plant size, leaf color, plant structure and distance between branches. Any plant that is out of standard has to be discarded. The major varietals in Rwanda are Bourbon and Typica with limited numbers of Catuai and Caturra.
- After about a year, plants are transplanted into a field. At three to four years, the coffee tree begins to produce an annual cycle of coffee cherries. At five years, the coffee tree begins full production. Coffee trees are pruned to increase productivity and make harvesting easier. Rwanda plants around 1,500 to 2,000 plants per hectare, which is approximately half of what most Latin American countries plant.
- High quality coffee is generally harvested by hand due to the steep terrain and care that is required to pick the ripe, red cherries. In Rwanda, cherries are picked one by one by the farmer and family.
- Coffee Transport Rarely, do farmers have access to have processing facilities close by(estates excluded) so they are taken to receiving locations. The receiving location may or may not be attached to a mill, in which case they will be collected and then transported again to a mill. In some areas the coffee is transported in trucks or tractors. This typically happens in Latin America where coffee is a major industry but transportation will vary between growing regions In some growing areas, coffee is hand carried to the collection area. Change of ownership occurs between the farmer and the wet mill at this stage. The mill now owns the coffee. Most farmers sell to Co-ops Limited estates FT tapering off
- Sorting and Collection After the coffee is picked, it is brought to a central location where it will be sorted The pickers will sort the coffee to separate unripe and defective coffee cherries. Once the coffee is sorted, the pickers will deliver the ripe coffee cherries to the farmer and receive payment for their work. The farmer uses a box called a “cajuela de café” to measure the coffee. Coffee pickers receive tokens as receipt of cherry. The pickers will take the tokens they receive to an office for payment. The unripe and defective cherries are not of export quality so they may be used as compost or sold at a local market. After all the coffee is collected, it is delivered to the wet mill.
- Coffee Reception This shows measuring at the receiving station in Costa Rica In Costa Rica they use a volumetric measurement called a “fanega”, the green box is a half fanega A Fanega equals 20 cajuela’s Two of these boxes of cherry would roughly equal 100 lbs of green coffee 500 pounds of cherry produce approx. 100 lbs of green coffee Some places measure the coffee by weight instead of volume; the method will vary by origin After the coffee is measured, it will be processed. Coffee is weighed and measured per kilo Co-op members can be paid spot or later Minimum cherry price set by government 120-160 Rwandan Francs – Exchange 560 Francs to 1 dollar
- Washed Processing Method Washed processing usually happens at large facilities. First, the cherries are released into a floating tank so that some of the unripe coffee and foreign objects will float to the top and be removed. Depulping From there the coffee goes to the de-pulpers which remove the fruit and skin from the beans Underdeveloped cherries won’t pop out of their skins and will be sorted out The de-pulped coffee will travel through a washing channel to the fermentation tanks and the pulp will be diverted away from the coffee. Often the pulp is used as compost. Under C.A.F.E. Practices, processing the pulp is a verification point Fermentation After de-pulping the beans are still coated in mucilage and are routed to the fermentation tanks with water Here a natural enzymatic process loosens the mucilage, which can take anywhere from 18-36 hours The fermentation process enhances the overall flavor and body and of the coffee, but is primarily responsible for the development of the acidity Often processors know when it’s done by the way the beans feel. They put their arm in tank, and if the beans stick to their arm, they are not done. Similar to a toothpick in a cake. From the fermentation tanks the coffee is coaxed down washing channels where any leftover mucilage is loosened from the beans
- Drying The coffee will then travel to a drying patio/tables or large mechanical dryers depending on location The coffee is generally dried on a patio such as this; fully sun-dried coffee can take from 3 days to more than a week. The coffee is raked constantly to ensure even drying, and covered over at night to prevent re-moistening from dew Further sorting also happens while the coffee is drying; any remaining discolored seeds are removed After the coffee has been processed at the wet mill, it will be sent to a dry mill. Dried on raised beds
- When coffee arrives at the dry mill, they have an arrival sample, before they being to process it. They roast on site
- Quality Checks & Sorts Destoning Hulling (to remove parchment) Sort by Size (12-17 grading) Sort by Weight (Air sorting) Sorting by colour (Laser) Coffee Sorting/Grading Resting Still in its parchment, the coffee will go into a resting stage called Reposa, for anywhere from a few weeks to a couple months. Coffee rests to develop a consistent, uniform flavor. If coffee is tasted before resting, it will taste undeveloped and green. The final step is dry milling, which removes the parchment There is no standard way that coffee is graded and/or sorted. Sometimes it is by size, color or density or a combination thereof. Extra sorting to meet a standard usually incurs an extra cost to the buyer as it is extremely labor intensive. The weight loss that happens as a result of dry milling/sorting/grading is referred to as curing loss. Standard (15%), Ordinary (70%), Ungraded (10%), Triage (5%) 583,000 bags trending down due to new varietals and replanting
- Coffee Transport The containers will be loaded on a ship for their overseas journey, which will take between two and six weeks The coffee will ship from origin to one of our 5 roasting plants or to the aging facility in Singapore When the coffee is shipped is consider F.O.B. or Free on Board. This means that as soon as the coffee crosses the rail of the ship that it is Starbucks property and we take responsibility for anything that happens to it from there. Coffee has to be sent to coffee board to be evaluated for quality and licensed for export