Dukunde Kawa—Musasa, Rwanda
The farmers of Dukunde Kawa cultivate antique bourbon Arabica varietals, prized for their rich sweetness and subtle expressions of soil, climate, and terroir. The farmers careful stewardship of their trees throughout the year yields heavy harvests of juicy red coffee cherries, which are the starting point for great coffee.
During the harvest, each of Dukunde Kawa’s 2,000 members brings freshly harvested ripe cherries to one of three washing stations. The cooperative staff sorts the whole cherries by hand to ensure that there are no poorly ripened or damaged fruit. The cherries are then depulped—their skin is stripped from the fruit—and then allowed to ferment for 12–18 hours depending on the day’s temperature. Following fermentation, the fruit’s flesh separates easily from the bean inside, and is removed as the beans are passed through a winding series of washing channels. The beans are then placed on elevated drying racks where they are turned by hand to ensure even drying, covered during the intense mid-day tropical sun to prevent them from losing moisture too quickly, and monitored until they reach a stable moisture content of 14%.
The Coffee—Deep chocolate notes, juicy hints of orange, plum, and the sweetness of maple syrup.