Rwanda Mbilima CWS (Wholesale) - WT0

Origin

• 🇷🇼 Rwanda· Gakenke

Tasting notes

Country/Region: Rwanda, Coko Sector, Gakenke District of Northern Province Varietal: Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Processing: HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Elevation: 2020 m.a.s.l. We Taste: Red Apples, Berries, Red Tea Grown high in Rwanda’s northwest, this coffee comes from Musasa Dukunde Kawa, a farmer-owned cooperative with over 1,100 members. Here, smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers—many tending just a few hundred trees—work together, combining their harvests to create coffees of remarkable quality and character. This lot was sourced from 125 producers in the Mbilima hills, where coffee thrives under shade trees like Grevillea and Umbrella Tree. Only fully ripe cherries are handpicked, then pulped the same day. Using the honey process, a layer of fruit remains on the beans as they dry slowly on raised beds, building naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. sweetness and depth over 25–30 days. Each batch is carefully tracked from harvest to milling, ensuring full traceability and consistent quality. Beyond coffee, the cooperative invests in its community—supporting farmers with training, healthcare, and even livestock. The result is a cup that reflects both craftsmanship and a strong, resilient farming community.