This coffee is sourced from family-owned farms organized around the Musasa mill in the Gakenke district of Rwanda. With plots small enough to be measured in number of trees, not area of land, the farmers who process their coffee at this mill are members of the Dukunde Kawa Cooperative. The cooperative started in 2000 with just enough funds to build one wet mill, and has since grown to have three more wet mills and a dry mill. 

More than 80 percent of their workforce is women, and members have improved their standards of living with investments in livestock, access to healthcare, and programs to protect the environment, which won the SCAA 2012 Sustainability Award. The quality of the coffee is also internationally recognized, consistently placing as one of the best in the Cup of the Excellence annual auction.

Consisting of the Bourbon variety, this coffee is grown between 1,500 to 2,000 meters above sea level in volcanic loam soil. It’s harvested from March to June before it’s fully washed and then dried in raised beds.

:: cacao, nougat, citrus ::