This year, we sourced two lots from Rwanda. For the first release, we are pleased to introduce a coffee produced through the Soil Project at Nkara CWS.

The Soil Project is a sustainable initiative in which farmers create their own compost using coffee pulp—a byproduct of coffee production—and use it to grow coffee seedlings. The project began in 2023, when the team from ONIBUS COFFEE visited the region and helped launch the initiative. This coffee comes from the second harvest since the Soil Project was completed as a designated lot.

Nkara CWS, like Luli CWS that we introduced last year, is a washing station managed by the Dukunde Kawa Musasa Cooperative. Both are located in the Gakenke District in northern Rwanda, yet their flavor profiles are subtly different. Last year’s Luli lot stood out for its concentrated fruit sweetness, reminiscent of apricot and raisin. In contrast, this Nkara lot is characterized by juicy citrus notes, similar to Japanese mandarin orange and grapefruit, followed by a deep, lingering finish that recalls roasted hojicha tea. Rwanda is often thought to have relatively little regional flavor variation due to its small land area, but by introducing coffees year after year, we continue to sense the presence of distinct microclimates within the country.

With its juicy body and well-defined sweetness, this coffee has great potential not only as a filter brew but also when paired with milk. To highlight this versatility, we roasted it slightly more developed than Kurasu’s usual light roast. The result is a cup that is approachable even for those who don’t typically drink light-roasted coffee, and one we hope you’ll enjoy across a wide range of occasions.

Nkara CWS began operations in 2008 as the third washing station established by the Dukunde Kawa Musasa Cooperative. While Nkara is relatively small compared to the cooperative’s other stations, it is equipped with modern facilities and is known for its high level of processing expertise.

Located in a cool climate nestled between rolling hills, the Nkara area provides ideal conditions for coffee cultivation throughout the year. These cooler temperatures allow coffee cherries to develop slowly and densely, resulting in rich flavors and well-developed sweetness.

The soil consists of fertile loam, and temperatures remain stable year-round at around 17–18°C. Coffee trees are planted at approximately 2.2-meter intervals, with about 2,500 trees cultivated per hectare. On average, each farmer manages around 250 trees, allowing for careful cultivation by small-scale producers. The area is also certified by multiple international standards, including Fairtrade and Rainforest Alliance.

Cherries delivered to Nkara CWS are first sorted on African tables, followed by flotation to remove low-density cherries. They then undergo pulping and density separation using water, ensuring thorough removal of defects. Hand-picking is carried out repeatedly, both while the coffee is wet and during the drying process. After an 18-hour dry fermentation, the coffee is dried under the sun on African beds, with careful control to maintain moisture levels at around 12%, resulting in high-quality green beans.

Once drying is complete, the coffee is processed at the cooperative’s dry mill in Luli before being shipped to international markets. Lots are carefully separated by harvest date, ensuring full traceability.

Coffees produced in the Nkara area are characterized by fruity flavors, rich sweetness, and a well-structured body, shaped by the region’s high altitude, cool climate, and fertile soils.

DukundeKawa - Musasa Cooperative Ernest NSHIMYIMANA
The Dukunde Kawa Musasa Cooperative was established in 2000 in the Gakenke District of northern Rwanda. “Dukundekawa” means “love coffee” in Kinyarwanda, while “Musasa” refers to the name of the local area.

The cooperative is made up of approximately 300 farmers, around 20% of whom are women. Nearby lies Gorilla Mountain, known for its population of mountain gorillas, and within this rich natural environment the cooperative produces high-quality Bourbon coffee.

Across all of its washing stations, Dukunde Kawa Musasa maintains rigorous sorting and processing standards, with thorough quality control carried out through to export at the on-site dry mill. Another hallmark of the cooperative is its meticulous lot separation by individual harvest day, ensuring a high level of traceability.

In recent years, the cooperative has also opened a cafe at a scenic location within its facilities, creating barista positions in the process. This cafe serves as a source of employment and income outside the harvest season, as well as a space to present Rwandan coffee to both domestic and international audiences. Such well-developed facilities and a strong commitment to improvement make it possible to consistently produce high-quality coffee.

The Dukunde Kawa Cooperative holds several international certifications, including Rainforest Alliance and Fairtrade. Through Fairtrade, the cooperative works to improve farmers’ livelihoods while promoting the development of a coffee industry that is economically and environmentally sustainable. Its dedication to quality has been widely recognized, most notably with a second-place award at the Rwanda Cup of Excellence in 2010.