Introduction of Dukunde Kawa Cooperative | coffee flavor of COE Excellence Cup in Luanda

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[Luanda coffee lover Musasha washes]

Flavors: dried lemon, wild berry acid, juicy citrus and plums, sweet maple syrup, deep flavor of dark chocolate

National Luanda (Rwanda)

Rushashi,Gakenke area of production area

2000 small farmers in the vicinity of the producers' cooperative

Treatment field Musasha treatment field

1500-2000 meters above sea level

Variety bourbon species (Bourbon)

After 12 to 18 hours of treatment, washing and fermentation, the African scaffolding was sun-dried.

Won the eighth place in COE Excellence Cup in 2014!

Won the 13th place in COE Excellence Cup in 2013!

Won the 18th place in COE Excellence Cup in 2012!

April 2015 CoffeeReview 92!

March 2015 CoffeeReview 92!

February 2012 CoffeeReview 92!

Luanda is a Rushashi producing area in the Gakenke district of the northern province of Dukunde Kawa Musasa. It was founded in 2000 and is a coffee project co-sponsored by United States Agency for International Development (USAID) and Dr. Dr. Tim Schilling's. The cooperative currently has more than 2000 members, but each farmer has less than 200 coffee trees.

In the early days, members of the cooperative had to send coffee to the Musasa processing plant, but since 2000, they have obtained enough money to set up their first washing treatment station, which is on a mountain of about 2000 meters above sea level, while coffee trees planted nearby are about 1500 meters to 2000 meters above sea level. such a cool natural environment is of great help to the fermentation of raw coffee beans. Not only can it prolong the fermentation time, but it will not cause infection of microorganisms or bacteria, coupled with the careful selection of farmers when picking, and the local native varieties, creating a strong sour and sweet taste of plum fruit in Luanda. A few batches even have a delicate floral smell. During the local harvest period, farmers gather ripe red-purple coffee berries to the treatment station and select them by hand to ensure that there are no immature or damaged fruits mixed in. Then remove the peel, wash the pulp in the channel after 12 to 18 hours of washing and fermentation in a cool and low temperature environment. During the drying process of the scaffolding, the members of the treatment station will turn manually and take care of them carefully to ensure that the raw beans with shells will not lose moisture too quickly or dry unevenly in the sufficient sun, until the moisture content of raw beans drops steadily to less than 14%.

Over the next few years, the Dukunde Kawa cooperative has set up three washing treatment plants and drying plants, most of which are female members, accounting for more than 80%. Farmers have improved their living environment from the income of raw coffee beans, raised livestock to provide food, and began to pay attention to health care, environmental protection, sustainable management, and so on.

Dukunde Kawa's coffee quality has been internationally recognized, won numerous awards in the COE Cup competition, and won the American Fine Coffee Association (SCAA) Sustainable Development Award in 2012. The cooperative also donates a certain proportion of its net profit every year to the fund used by the government to cultivate the domestic coffee industry, so as to set up more washing treatment stations and improve output and quality. in recent years, through the Coffee Assistance Program (PEARL's Coffee Program) in Europe and the United States, it has further improved the quality of production and directly sold the high-quality coffee produced to the international boutique coffee market, thus significantly improving the income of coffee farmers.