Rwanda Musasa Dukunde Kawa
The Musasa Dukunde Kawa cooperative has three washing stations lying high in Rwanda’s rugged northwest. Ruli – the cooperative’s first washing station - was built by the co-op in 2003 with a development loan from the Rwandan government and the support of the USAID-financed PEARL project. Constructed at a vertiginous 1,999 metres above sea level, it is one of Rwanda’s highest washing stations.
Most of the small scale producers with whom Musasa Dukunde Kawa works own less than a quarter of a hectare of land, where they cultivate an average of only 250 - 300 coffee trees each as well as other subsistence food crops such as maize and beans. The cooperative gives these small farmers the chance to combine their harvests and process cherries centrally. Before the proliferation of washing stations such as Ruli, the norm in Rwanda was for small farmers to sell semi-processed cherries on to a middleman, and the market was dominated by a single exporter. This commodity-focused system - coupled with declining world prices in the 1990s - brought severe hardship to farmers, some of whom abandoned coffee entirely.
Today, it’s a different picture. Farmers who work with Musasa Dukunde Kawa have seen their income at least double, and the co-op produces some outstanding lots for the specialty market year after year. ‘Musasa’ means ‘a place to make a bed’ and ‘Dukunde Kawa’ means ‘let’s love coffee’ in Kinyarwanda - a reference to the power of coffee to improve the lives of those in rural communities.
The level of care that Musasa Dukunde Kawa Ruli takes over the processing is impressive. 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. 2015 saw the installation of a brand new pulper that should increase the washing station’s capacity and give even more control over processing and quality.
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 Ruli’s purpose-built warehouse prior to final dry-milling and hand-sorting at the Cooperative’s brand new dry mill in Kigali.