Coffee processing in Rwanda generates large quantities of wastewater and coffee pulp, by-products that, if unmanaged, can pollute the environment and degrade soil quality. Coffee pulp alone accounts for 41% of the coffee cherry and is often discarded or poorly composted. Similarly, wastewater from washing stations is rarely treated, posing a threat to nearby water sources.
However, Gitesi Coffee Company has taken a different approach. Through the adoption of circular practices, the station has developed a closed-loop system that transforms waste into valuable resources. Its advanced wastewater treatment system ensures that water is free of contaminants before being safely discharged into the environment. Additionally, its innovative vermicomposting process turns coffee pulp into high-quality organic fertilizer, improving soil health for coffee crops and beyond.
What sets Equator Chocolate apart from other chocolate makers is its fermentation technique that gives their product its distinct flavour. Gustav describes fermentation as a "rotting" process or a chemical process that breaks down molecules such as glucose anaerobically. This process develops the chocolate taste and is the most important factor in cocoa quality. You could also say that the germ in the seed is killed by heat, and flavour development begins. The beans become plump and full of moisture, and the interior develops a reddish-brown colour and a heavy, sharp fragrance.
Expanding exports to the European market and the region
Thirty percent of Equator Chocolate is exported to a customer in Denmark. Gustav explains why the European market is attractive: “European customers tend to pay upfront. Another factor is the higher purchasing power there.”
Expanding in the region and the local market is high on the company’s priorities.
“We are now beginning to export to Kenya, and hopefully soon to Rwanda and other countries in the region,” says Barbara.
Fulfilling social responsibility
Equator Chocolate prides itself on being an equal opportunities employer while ensuring the well-being of its farmers and their families.
“We work with a higher percentage of women. We are also now employing young people and pay a higher rate to our producers, up to 50% more than the usual price. This keeps them motivated to continue producing the cocoa beans that we need,” says Gustav.
The well-being of the community is always on Barbara’s mind. “We work with farmer cooperatives and indirectly support 700 families when we buy our cocoa beans from them,” she says with a smile.
This approach allows the company to obtain perfectly fermented cocoa beans while ensuring their farmers have a decent income.
“We indirectly support 700 families when we buy our cocoa beans from them. ”
The company’s dedication to perfection has not gone unnoticed. Equator Chocolate won medals for its dark chocolates at the prestigious AVPA Chocolate Awards in Paris both in 2023 and 2024 – a testament to the remarkable standard they have achieved. They were also named finalists in two categories at the International Chocolate Awards (Europe, Middle East & Africa) in May 2024, standing out as the sole finalist from Africa.
“ITC took us to the level we are at today. Our journey started with experts who taught our farmers how to ferment cocoa to the specialty/fine flavour level along with advising on the chocolate making process in general. This has provided us with the basics to making high quality chocolate.”