410 Rwanda DukundeKawa Ruli Honey

＜DukundeKawa Ruli CWS＞

Dukunde Kawa Musasa Cooperative was established in 2000 in the Gakenke district of northern Rwanda. The cooperative consists of around 300 members, about 20% of whom are women farmers. Surrounded by the rich natural environment near Gorilla Mountain, the members are passionately dedicated to coffee production. The cooperative operates three washing stations, including Ruli CWS, which began operating in 2004. Cherries collected from 824 farmers are carefully processed across 167 hectares of land. Because this region receives abundant rainfall, the cherries mature slowly, resulting in coffees with a solid body and rich flavor profile.

Each farmer owns an average of around 200 coffee trees. The trees are planted with spacing of approximately 2 to 2.5 meters, with around 2,500 trees cultivated per hectare. Harvested cherries are carefully managed using modern facilities and are meticulously separated into lots by harvest date, allowing the cooperative to maintain consistently high quality.

The Musasa region was once home to the former Mibambwe king, and local farmers continue a traditional ritual of offering coffee seeds to the king in hopes of a successful harvest season. This tradition and regional pride continue to support the farmers’ passionate work.

Dukunde Kawa obtained Fair Trade certification in 2005 and won second place in the Rwanda Cup of Excellence in 2010. To produce high-quality Bourbon coffee, both the farmers and the washing stations work closely together to carefully manage every stage of production, including sorting, washing, fermentation, and drying.

Following last year, coffee from Ruli CWS has arrived again this year.
Last year’s lot was Washed, while this year’s is Honey processed.

I was immediately drawn to this coffee because of its sparkling bright acidity and clean finish, and decided to purchase it right away. Since it is a very popular coffee with limited availability, I have a feeling it will sell out quickly again this year. If you love Rwandan coffee, please do not miss it.

This is slightly off topic, but the Ruli CWS coffee we sold last year was also deeply connected to the SOIL PROJECT (Coffee Compost Project). This sustainable initiative is a collaboration between ONIBUS COFFEE and Dukunde Kawa Musasa Cooperative to support coffee production in Rwanda. Coffee pulp generated during coffee processing is turned into compost and returned to the soil, aiming to support both sustainable agriculture and improved coffee quality.

Recently, I had the opportunity to speak with the team at ONIBUS COFFEE and hear more details about the current progress of the SOIL PROJECT. During the conversation, they also shared actual soil analysis data.

According to the results, soil treated with coffee pulp compost showed significant improvements in organic carbon and organic matter content compared to untreated soil. Soil rich in organic matter more easily forms aggregate structures, improving water retention and aeration. Increased microbial activity also helps the soil become more resilient to environmental stress such as drought and heavy rainfall, contributing to healthier coffee trees and more stable harvests.

They also confirmed that the coffee pulp compost itself contains important nutrients for coffee cultivation, including nitrogen, potassium, and calcium. In addition, they are experimenting with other composting methods such as vermicompost and EM (Effective Microorganism) compost, all of which have shown strong nutritional value and promising fertilizing effects.

In specialty coffee, attention is often focused on processing, roasting, and brewing techniques, but the foundation of flavor ultimately comes from the soil. Healthy soil nurtures healthy coffee trees, stabilizes cherry maturation, and contributes directly to final cup quality. Seeing these analysis results reminded us once again that the SOIL PROJECT is not simply an environmental activity, but an initiative that helps cultivate the future quality of coffee itself. Moving forward, we hope to continue sharing not only the flavor of coffee, but also the meaningful efforts taking place at origin.

To highlight the coffee’s sparkling bright acidity, this roast was finished as a light roast.

The moisture content was relatively low at around 9%, and the bean appearance was exceptionally clean. During roasting, heat was applied consistently from beginning to end while carefully balancing the overall profile. Rwandan coffees tend to experience a rapid drop in rate of rise after first crack, so special attention was paid to carefully controlling the heat application during the final stage of roasting.

My first impression during cupping immediately after roasting was not “mikan,” but “orange.” A bright and juicy acidity spread across the palate. Sweet-tart fruit notes reminiscent of red currant and plum layered beautifully together, creating a very fruit-forward cup.

As the coffee cools, the profile gradually shifts toward slightly herbal and black tea-like nuances. Gentle honey-like sweetness then emerges, softly tying the entire cup together. About two weeks after roasting, the clean finish and silky texture become even more pronounced. We hope you will also enjoy the gradual changes in flavor over time.