Musasa

Dukunde kawa cooperative or the perfect example of a committed cooperative! Created in 2004, it brings together more than 1,100 farmers.

Preserving the environment and water is reflected in every nook.
Water is reprocessed, waste is minimized then sorted and the planting of shade trees is encouraged. The cooperative encourages farmers to reforest their plots. When the farmer comes to get a coffee plant from the coop, he also get a young plant of a shade tree. If a shade tree is planted for each coffee tree, the coffee production areas will soon be reforested.

The incomes of the farmers are diversified.
The women make local crafts when the harvests are finished. There is also a financial assistance system with the creation of a “Farmers saving account?, the possibility of taking out a small loan at low interest rate with the cooperative. Do you know the Musasa Milk project? The cooperative has offered each woman farmer a cow to fertilise the fields but also to diversify their income with the sale of fresh milk…

Organic, fairtrade and rainforest certifications have helped to invest in cutting-edge production equipment.
The cooperative has built a state-of-the-art dry mill and a cupping room.

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Description
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Description
THE TERROIR OF GAKENKE

The Northern Province of Rwanda is a large coffee-producing region in which lots of washing stations have been set up. The area counts several thousand producers, and each owns a plot of land. The Northern Province, with its lakes and mountains, is a perfect environment for developing excellent coffees. It sits at an altitude of over 1,600 metres, which is ideal for coffee trees.

The Coko terroir has a savannah climate with a dry winter. Rainfall is much more abundant in the summer than in the winter. The average annual temperature is 21.3 °C, for an average rainfall of 828 ml. Some forests have been preserved and hikes are organised near the Visoke volcano, from where you may even see a gorilla as the gorilla population has increased in Rwanda over the past 10 years.

Sensory Profile

SUCROSITE: RED FRUITS
0%
ACIDITE: GRAPES
0%
LONGUER EN BOUCHE: DARK CHOCOLATE
0%
GRAPES
RED FRUITS
DARK CHOCOLATE
Additional Info
Species

Arabica

Variety

Red bourbon

Altitude

2100 m

Harvest

May to September

Process

Washed

Drying

African beds

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