Musasa Dukunde Kawa Mbilima 250g


Some of you might have been enjoying Musasa Ruli over the past few months and we’re staying in Rwanda for this offering. Mbilima is the second washing station owned by Musasa Dukunde Kawa, and was opened two years after Ruli.

Expect flavours of cherry and pomegranate in the cup with a finish of frangipane (it’s the best way we could describe the delicious perfumed almond finish in the cup).


Cherries are hand-picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight.

After pulping, the coffee is fermented overnight (for around 12 hours) and then graded again using flotation channels that sort the coffee by weight (the heaviest – or A1 – usually being the best). The wet parchment is then soaked in water for between 18 and 24 hours to stabilise moisture content.

As at most washing stations in Rwanda, women do the majority of the hand sorting. This takes place in two stages - on the covered pre-drying tables and on the drying tables. Washed beans are moved from the wet fermentation tanks onto the pre-drying tables, where they are intensively sorted under shade for around six hours. The idea is that greens (unripes) are still visible when the beans are damp, while the roofs over the tables protect the beans from the direct sunlight.

Next, the beans are moved onto the washing station’s extensive drying tables for around 14 days (depending on the weather), where they are sorted again for defects, turned regularly and protected from rain and the midday sun by covers, ensuring both even drying and the removal of any damaged or ‘funny looking’ beans. After reaching 11% humidity, the coffee is then stored in parchment in Mibilima’s purpose-built warehouse prior to final dry-milling and hand-sorting at the Cooperative’s brand new dry mill in Kigali.

Washing Station: Musasa Mbilima

Varietal(s): Red Bourbon

Processing: Fully washed and sun dried on raised beds

Altitude: 1,900 to 2,2000m

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