Dukunde Kawa is a cooperative in the Gakenke District of northern Rwanda. It started in 2000 with a single wet mill and has grown to four washing stations and its own dry mill. More than 80 percent of the cooperative's workforce is women, and their earnings go back into healthcare, livestock, and environmental protection programs. Mbilima is where this coffee was processed.
The coffee comes from small family farms where plots aren't measured in hectares. They're measured by the number of trees each family owns. This lot is organic certified, grown on volcanic loam soil between 1,500 and 2,100 meters and processed through the cooperative's Mbilima station. The trees are local Bourbon cultivars, and the beans run a little smaller than usual.
Washed: cherries are depulped, fermented, and fully washed, then dried on raised beds. Taking the fruit off before drying leaves a clean cup where the acidity and sweetness of the seed itself do the talking.
Cupping notes: A very clean cup with bright, vibrant acidity, medium body, and a chocolate base. Herbal sweetness and delicate tea-like spice sit in the middle. As it cools the acidity settles and fresh apple and brown sugar come forward.
Resting: Best 14+ days after roast.
8 oz. / 227 g WHOLE BEAN
Country: Rwanda
Region: Gakenke District, Northern Province
Producer: Dukunde Kawa Cooperative
Varietal: Bourbon
Process: Washed
Roast Level: Light
Elevation: 1,500–2,100 masl
Tasting Notes: Chocolate, Black Tea, Citrus, Apple
Body: Medium
(Coffee is roasted weekly on Tuesdays, and sometimes Thursdays. Orders placed by 5:00 PM EST Monday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
Dukunde Kawa is a cooperative in the Gakenke District of northern Rwanda. It started in 2000 with a single wet mill and has grown to four washing stations and its own dry mill. More than 80 percent of the cooperative's workforce is women, and their earnings go back into healthcare, livestock, and environmental protection programs. Mbilima is where this coffee was processed.
The coffee comes from small family farms where plots aren't measured in hectares. They're measured by the number of trees each family owns. This lot is organic certified, grown on volcanic loam soil between 1,500 and 2,100 meters and processed through the cooperative's Mbilima station. The trees are local Bourbon cultivars, and the beans run a little smaller than usual.
Washed: cherries are depulped, fermented, and fully washed, then dried on raised beds. Taking the fruit off before drying leaves a clean cup where the acidity and sweetness of the seed itself do the talking.
Cupping notes: A very clean cup with bright, vibrant acidity, medium body, and a chocolate base. Herbal sweetness and delicate tea-like spice sit in the middle. As it cools the acidity settles and fresh apple and brown sugar come forward.
Resting: Best 14+ days after roast.
8 oz. / 227 g WHOLE BEAN
Country: Rwanda
Region: Gakenke District, Northern Province
Producer: Dukunde Kawa Cooperative
Varietal: Bourbon
Process: Washed
Roast Level: Light
Elevation: 1,500–2,100 masl
Tasting Notes: Chocolate, Black Tea, Citrus, Apple
Body: Medium
(Coffee is roasted weekly on Tuesdays, and sometimes Thursdays. Orders placed by 5:00 PM EST Monday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
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