Dukunde Kawa Musasa Cooperative
Rwanda - Mbilima - Natural - Bio
Rwanda - Province du Nord
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Selection of the ripest, fruitiest coffees harvested by the cooperative
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.
The Mbilima natural coffee we are presenting is a selection of the ripest, fruitiest coffees harvested by the cooperative. The selected cherries are sun-dried with the skin on for 50 to 60 days, depending on the weather. During collection, the producers sort their coffee by flotation, to remove the least dense beans.
The selected cherries are then sorted again by density. All the lighter beans are removed from the selection and will contribute to the production of a lower quality, fully washed coffee, which will be sold on the local market.
During the drying process, the workers regularly turn over the beans and continue to sort the cherries until the drying process is homogeneous, to keep only the best of the best.
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Origin
Rwanda region
Province du Nord terroir
Musasa - Dukunde Kawa Musasa Cooperative
Farm
- Dukunde Kawa
Producer
Species
Arabica Variety
Red bourbon
Process
Natural
Drying
Drying beds
Packaging
60kg - Jute bags
Altitude
2000 - 2200 Area
392 hectares Harvest period
March - May Type of harvest
Manual
The station Mbilima
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.
Meet Dukunde Kawa
A few words about Dukunde Kawa
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.
Analyzed to the nearest gram
Find detailed physical and sensory analyzes of your coffee in the quality sheet with:
- Density
- The humidity level
- Water activity
- Colorimetry
- The sieve
- The nature of the defects
- The score and its details
- The aromatic profile (downloadable)
Project Greengo - Rwanda
Supporting the development of a cooperative through the purchase of coffee
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