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Dukunde Kawa Musasa Cooperative

Rwanda - Mbilima - Honey - Bio

CROP 2025/2026 See coffee details

SCA score85

Aromatic notes

grapefruittangerinemilk chocolatehazelnutcaramel

Available on sample request (60kg)

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History and traceability

The story

This red Bourbon is produced by the Dukunde Kawa cooperative in the hills of north-west Rwanda. Mbilima is one of the cooperative's four washing stations, where this honey process is produced.

To carry out this process, the cherries are pulped, then dried with the mucilage, at the peak of the harvest. Only the ripest, densest cherries are picked by hand.

The pulp is then mechanically removed without the use of water. The wet parchment is then laid on a raised bed, no more than 3 cm high, for 3 days, without being touched, to ferment.

After 2 days, the coffee can be turned over to avoid any uncontrolled fermentation. The coffee is turned over as many times as possible during the first week and any defective beans are removed until the drying process is even. The drying process takes around 25 to 30 days, depending on the weather conditions.

Founded in 2003, the Dukunde Kawa cooperative today brings together almost 2,000 farmers, 80% of whom are women. The cooperative has been Fairtrade certified since 2005. Thanks to Fairtrade premium prices, the cooperative has been able to finance the purchase of cows for members of its community, thus helping to diversify its income, provide health insurance and training in agronomy, with the aim of becoming ever more sustainable and improving coffee quality.

The cooperative's projects include improving the washing stations and setting up a milk collection center to produce dairy products for sale on the local market.

Dukundekawa is the perfect example of a committed cooperative! Founded in 2003, the Dukunde Kawa cooperative today brings together almost 2,000 farmers, 80% of whom are women. The cooperative is located just 50 km north of Kigali as the crow flies, but after more than 2 hours 30 on winding tracks.

At this cooperative, the water used to wash the coffee is reused. The cooperative encourages farmers to reforest their plots and plant shade trees. When a farmer leaves the cooperative with a coffee plant, he also gets a shade tree. She has also set up a system of financial aid with the creation of a "Farmers saving account": the possibility of taking out a small low-interest loan with the cooperative.

The cooperative has been Fairtrade certified since 2005. Thanks to Fairtrade premium prices, the cooperative has been able to finance the purchase of cows for members of its community, thus helping to diversify its income, provide health insurance and training in agronomy, with the aim of becoming ever more sustainable and improving coffee quality.

Dunkunde kawa is also behind the Musasa Milk project, which helps to diversify farmers' incomes by giving them a cow. The cow is used to fertilise the fields, but also to sell milk to the cooperative, which processes it into yoghurts and other dairy products for the local market.

The Mbilima washing station belongs to the Dukunde Kawa Musasa cooperative, established in 2005. Dedicated to certified organic coffees. It was created to help local farmers in the village of Akanduga, nicknamed Rubyiniro.

The station stands at 2020 meters above sea level, making it one of the highest in Rwanda, and works with 900 farmers over an area of 70 hectares. Mbilima employs 120 seasonal workers, 95% of whom are women.

Most coffee growers carry their harvest on their heads, with only a few using bicycles. Farmers bring their harvest to site collectors in neighboring villages, who then transport the coffee by motorcycle within 8 hours of harvesting.

Annual coffee production varies between 450 and 650 tonnes, allowing 4 to 5 containers of exportable green coffee to be processed each year.

At Mbilima, the coffee is sorted by gravity and then mechanically pulped, before being dried on one of the station's 120 drying beds. Coffee can be processed washed, natural, honey and anaerobic. Depending on the type of process and weather conditions, drying times vary from 25 to 60 days.

A quality team favorite! We greatly appreciated its overall delicacy. The acidity and sweetness are balanced to highlight notes of ripe oranges. As it cools, subtle notes of orange blossom appear, adding complexity to the cup.