Organic Rwanda – Taba


Taba Village is located in North Eastern Rwanda in the hills of Muhura, former Byumba commune. The area is blessed with fertile laterite soils, tropical rainfall and temperatures that are conducive for the production of high-quality coffees. It’s a home of their two coffee washing stations that serve a community of 1202 smallholder coffee farmers who dwell and grow coffee on the Taba plateau at an elevation ranging between 1,700 and 2000m.


Coffee Villages was founded by Tom Bagaza and his wife Sylvia in 2007. Before getting involved in coffee, Tom worked on USAID (United States Agency for International Development) development projects for 9 years. Tom worked on the USAID PEARL and SPREAD projects between 2006 and 2014. Through these two projects, he worked directly with coffee producers, helping them to organise themselves into cooperatives, develop their business plans and professionalise their management. It was during this time that Tom witnessed the transformation of the lives of farmers and their communities through improved coffee quality and direct trade. A model that Tom dreamed of emulating in his community – the village of Taba.

In 2011, the couple met Mark Zchesch, an Australian pastor who runs humanitarian projects to help disadvantaged children in Rwanda. Sharing the same societal values, Mark, Tom & Sylvia decided to develop a project together to improve the lives of farmers through coffee production.

Works well as either espresso or filter coffee. A bright citrus acidity. Flavours of Honey, caramel, almond, lemon
and milk chocolate.


Arabica Variety: Red Bourbon
Harvest Period: May – September 2022

Milling Process: Fully washed & dried on African beds

Weight N/A


Coffee Village is driven by a philosophy based on three key areas: Quality, environment & community.

QUALITY: Selective harvesting, traceability and process control 

Coffee Village grows only the traditional bourbon variety.

Traceability: During harvesting and processing, the coffee from each plot is isolated to ensure maximum traceability. The result is reflected in the cup as each microlot reflects the unique characteristics of its plot (soil, shade, sunlight, etc.).

Harvesting: selective and manual, only cherries that have reached perfect maturity are picked.

Sorting: under-ripe cherries, those damaged by insects and foreign bodies (branches, leaves, stones, etc.) are removed.

Process: natural, the cherries are placed on African beds without pulping.

Drying: They are stirred regularly to circulate the air and ensure even drying.

ENVIRONMENT: Organic practices, reforestation and beekeeping 

Coffee Village has implemented organic farming practices from cultivation to processing of the coffees. They use organic fertilisers and have banned all chemicals. They have started a reforestation plan, with new trees planted to limit erosion on the slopes:

– Planting of 20,000 agroforestry and fruit trees.

– Reforestation of 5,000 trees on the edges of the plantations as wind barriers.

Also, they are helping producers to introduce beehives to strengthen the ecosystem and ensure diversified sources of income.

COMMUNITY: Health, education & crafts

Tom Bagaza and his wife believe that the heart of the farmer is in the product and that only happy farmers can produce quality coffee. Their commitment to the farmers is global.

Projects in the Taba community 

– Housing: support for the construction of 6 houses for the most disadvantaged people in the region

– Medical insurance: in 2022, health insurance was offered to 20 people

– Animals: in December 2022, 30 goats were offered to 30 women in order to diversify their income (sale of milk and/or meat) and provide natural fertiliser

– Sports education: construction of a football field in the village

– Handicrafts: creation of an activity centre