Rwanda, Mbilima

ALTITUDE : 1650 - 1800 MASL VARIETAL : Red Bourbon PROCESS : Honey

Mbilima washing station is part of the Dukundekawa Co-operative in north-west Rwanda. Established in 2005, the station was created to support farmers unable to access the co-operative’s main Ruli washing station, improving both processing access and overall coffee quality across the region. Founded in 2000, Dukundekawa works with producers farming at around 1,800 masl near the habitat of Rwanda’s mountain gorillas. Fairtrade certified since 2004, the co-operative has played an important role in strengthening farmer incomes and supporting long-term community development. Today, around 80% of its members are women, with many benefiting from improved financial stability, healthcare access and investment into local schools and infrastructure. For this honey process lot, ripe cherries are carefully hand-sorted and float-separated before being depulped and dried with the mucilage intact on raised beds under cover. Drying takes approximately 15 days in warmer conditions, or up to 22 days during wetter periods, with careful monitoring throughout. The result is a balanced and expressive cup, shaped by meticulous processing and the collective strength of the co-operative behind it.

Rwanda's north-west region produces coffees of distinctive character, and this lot from the Mbilima washing station—operated by the Dukundekawa Co-operative—exemplifies the terroir at elevation between 1650–1800 masl. Roasted by Hundred House Coffee, this Red Bourbon undergoes honey processing, a method that preserves fruit-forward sweetness while maintaining clarity. Honey-processed coffees typically balance the density of natural-process fermentation with the cleanliness of washed preparation, allowing the varietal's inherent characteristics to emerge distinctly. The combination of altitude, varietal selection, and processing choice suggests a coffee built for both complexity and approachability—inviting exploration through the flavor wheel to identify its full sensory range.