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Rwanda - Gakenke - Rubyiniro - GREENGO - Lavé - Bio

Bourbon rougeLavé

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About this coffee

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Dukundekawa is the perfect example of a committed cooperative! Founded in 2004 in Musasa, at an altitude of over 2,000 metres, it brings together over 1,100 farmers. The cooperative is located just 50 km north of Kigali as the crow flies, but after more than 2? hours 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.

The cooperative 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. 

Dunkundekawa is also behind the "Musasa Milk" project, which helps to diversify farmers' income 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.

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  • Origin

  • Region

    Province du Nord
  • Terroir

  • Species

  • Variety

    Red bourbon

  • Process


  • Drying

    Drying beds

  • Altitude

  • Harvest period

    May - September
  • Type of harvest


The station Mbilima

The Mbilima washing station belongs to the Dukunde Kawa Musasa cooperative, established in 2005. 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.

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Project Greengo - Rwanda

Supporting the development of a cooperative through the purchase of coffee


The amount set aside by the cooperative for each kilo of coffee purchased to provide cows for the cooperative's women producers.


The number of cows purchased by the cooperative in 2022 and 2023.


The number of graduates from Musasa Coffee School in 2023. 14 of whom are now working in the coffee industry.

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