Rwanda - Dukunde Kawa Washed - 5 Pound Bag
Rwandan coffee at its finest
Caramel, Black Tea, Floral
We purchased two great coffees from the same cooperative this year. They are both delicious but distinctly different. Naturally processed coffees, dried in the whole cherry are dominated by fruit notes, while washed coffees, where most of the skin and mucilage are removed have more classic coffee flavors of chocolate and brown sugars. This set is an opportunity to understand the huge influence, in coffee flavor, that processing method makes. It's an opportunity to learn about coffee in a way that is sometimes only available to coffee professionals.
Dukunde Natural Tasting Notes
This coffee opens with rich caramel sweetness that reveals delicate black tea florals, citrus, and hints of berry and chocolate as it fades. This coffee is rather unique in the wide range of flavor profiles it will produce given slight variations in brew technique. We recommend playing around with the brew ratio to highlight all the lovely aspects of this complex, multifaceted coffee.
Dukunde Kawa is sourced from family owned farms organized around the Mbilima mill located near a gorilla habitat in the Gakenke district of Rwanda. Farmer plots are so small that measurements are based on the numbers of trees, not area of land. Farmers who process their coffee at the Mbilima mill are members of the Dukunde Kawa Cooperative, which started in 2000 with enough funds to build one wet mill. In the following years, the Dukunde Kawa Cooperative built three more wet mills (including the Mbilima mill) and completed construction of their own dry mill. More than 80 percent of the cooperative workforce is women, and producer-members have used earnings to improve 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 auction each year.
Varieties: Local Bourbon
Processing Method: Triple Washed
How to brew
This coffee produces great cups with a wide range of brew techniques. Stronger-brewed cups result in more berry forward flavors, while lighter brews result in cups abounding in stunning florals. We recommend using between a 1:14 and 1:16 brew ratio and steeping with water between 185-205℉ for no more than four and a half minutes.