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Rwanda

Rwanda Abakundakawa (OCT 25)

Rwanda Abakundakawa (OCT 25)

Turbinado Sugar, Dried Mango, Anise

$871.20 USD
$871.20 USD
$6.60/lb
Sale Sold out
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About this coffee

Abakundakawa cooperative farmers hand-pick ripe cherries on the volcanic slopes of Rwanda’s mountainous Gakenke district. The region’s distinct microclimate, high elevation, and rich volcanic soils help produce coffees with balanced sweet, floral, and fruit-forward notes. Founded in 2004, Abakundakawa has grown from 180 to nearly 2,000 members and now operates two washing stations. The co-op is a central economic and organizing institution, building local infrastructure, paying dividends, and supporting projects like supplying fresh water to a local hospital. It also provides health insurance and, through an NGO partnership, dairy cows to improve food security. This lot was produced by members of Abakundakawa’s women’s associations—Duhingekawa and Abanyameraka—whose tailoring center, training programs, and income initiatives build economic and social resilience across the community. This coffee was grown using organic practices by certified organic producers at origin.



Elevation

Elevation

1795 MASL

Process

Process

Washed

Cultivar

Cultivar

Bourbon

Impact

Impact

Womens Lot and Fair Trade

Rwanda Abakundakawa is a deeply expressive coffee built on golden sweetness and layered fruit, offering both clarity at lighter development and richness as roast depth increases. At lighter roasts, the cup opens with a honeyed acidity and concentrated dried fruit, where notes of golden raisin, dried mango, and persimmon are sharpened by a savory-sweet lift reminiscent of tamarind. As the coffee moves into a medium roast, the acidity softens and comes into balance with the fruit, while the body turns rounder and more substantial, allowing golden sugars to take center stage and creating a more integrated cup. Medium-dark development brings density and sweetness into focus, supported by a quiet ansie backbone. Taken darker, the cup becomes heavy and indulgent, with chocolate and warming spice leading the experience while the underlying sweetness remains firmly intact.

Rwanda Abakundakawa is a deeply expressive coffee built on golden sweetness and layered fruit, offering both clarity at lighter development and richness as roast depth increases. At lighter roasts, the cup opens with a honeyed acidity and concentrated dried fruit, where notes of golden raisin, dried mango, and persimmon are sharpened by a savory-sweet lift reminiscent of tamarind. As the coffee moves into a medium roast, the acidity softens and comes into balance with the fruit, while the body turns rounder and more substantial, allowing golden sugars to take center stage and creating a more integrated cup. Medium-dark development brings density and sweetness into focus, supported by a quiet ansie backbone. Taken darker, the cup becomes heavy and indulgent, with chocolate and warming spice leading the experience while the underlying sweetness remains firmly intact.

Rwanda Abakundakawa is a deeply expressive coffee built on golden sweetness and layered fruit, offering both clarity at lighter development and richness as roast depth increases. At lighter roasts, the cup opens with a honeyed acidity and concentrated dried fruit, where notes of golden raisin, dried mango, and persimmon are sharpened by a savory-sweet lift reminiscent of tamarind. As the coffee moves into a medium roast, the acidity softens and comes into balance with the fruit, while the body turns rounder and more substantial, allowing golden sugars to take center stage and creating a more integrated cup. Medium-dark development brings density and sweetness into focus, supported by a quiet ansie backbone. Taken darker, the cup becomes heavy and indulgent, with chocolate and warming spice leading the experience while the underlying sweetness remains firmly intact.

Rwanda Abakundakawa is a deeply expressive coffee built on golden sweetness and layered fruit, offering both clarity at lighter development and richness as roast depth increases. At lighter roasts, the cup opens with a honeyed acidity and concentrated dried fruit, where notes of golden raisin, dried mango, and persimmon are sharpened by a savory-sweet lift reminiscent of tamarind. As the coffee moves into a medium roast, the acidity softens and comes into balance with the fruit, while the body turns rounder and more substantial, allowing golden sugars to take center stage and creating a more integrated cup. Medium-dark development brings density and sweetness into focus, supported by a quiet ansie backbone. Taken darker, the cup becomes heavy and indulgent, with chocolate and warming spice leading the experience while the underlying sweetness remains firmly intact.