TRUSTEES ANNUAL REPORT AND FINANCIAL STATEMENT FOR SHARED INTEREST FOUNDATION 2024/25 - Report - Page 5
(L- R) 1. Collecting, sorting and washing shea nuts, which are then roasted and milled to forma paste. 2.
Kneading the mixture into a dough, which is washed several times. 3. Heating the mix for two hours to form liquid
butter, which is decanted through a cloth. 4. The final product is packaged for sale.
FARMERS AT OUR HEART IN RWANDA
Rwandan coffee is renowned for its full taste and rich flavour. However, farmers face challenges
caused by extreme weather conditions, which can affect coffee production.
In Western Rwanda, we are working with 50 young coffee farmers as part of our Growing Fairer
Futures project. As they continue to tend to their land, local coffee co-operative KOPAKAMA is
providing regular training sessions on demonstration coffee farms, where soya beans have also
been planted. This not only enriches the soil but also means that farmers can sell the soya beans
locally as an additional income source. They expect their first soya bean harvest this summer.
The image below shows farmers tending to the coffee demonstration plot where soya beans have also been
planted.
In February, we launched a project in Rwanda, working with Tropic Coffee, which produces
Bourbon specialty coffee. The coffee co-operative describes itself as ‘a family-owned business
with farmers at our heart.’
This project is supporting 625 farmers to increase their climate resilience as they learn how to
protect their crops from fluctuating weather conditions such as extreme rainfall and drought. A
full update will be included in your next newsletter.
