PHILOCOFFEA - 409 Rwanda Mbilima Washed | Rwanda - Washed - Red Bourbon

Philocoffea Roastery and Laboratory is located in Funabashi, Chiba, Japan

From PHILOCOFFEA

Roast Level

Light roast

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＜Rwanda Dukunde Kawa Mbilima＞

Dukunde Kawa Musasa Cooperative was established in 2000 in the Gakenke District of northern Rwanda. The cooperative consists of around 300 members, approximately 20% of whom are women farmers. The surrounding area is rich in nature, with mountainous landscapes known as habitats for gorillas, providing an ideal environment for coffee production.

The cooperative operates three washing stations, including Mbilima. Mbilima CWS began operation in 2007 and currently receives cherries from 616 nearby smallholder farmers. Coffee is cultivated across approximately 72 hectares of farmland. These farms hold multiple international organic certifications, and Mbilima CWS itself is also certified organic. In the 2025 Best of Rwanda competition, a honey-processed lot from this station received an award.

Coffee trees are planted at intervals of about 2 to 2.5 meters, with roughly 2,500 trees per hectare. Most farmers are small-scale producers, managing an average of around 200 coffee trees each. The soil is silty with a slightly acidic pH of 5.1, and the main harvest season runs from March to May.

Upon delivery, cherries are first visually sorted on African tables, followed by flotation sorting to remove underripe or defective cherries. After pulping, density sorting using water is carried out to further eliminate defects. Even after entering the drying stage, hand-picking is repeated multiple times to ensure the highest quality. Drying takes place on African beds, with parchment sun-dried for approximately 24 days, depending on weather conditions.

Thanks to this meticulous, multi-stage sorting process and careful post-harvest handling, coffees from Mbilima are exceptionally clean, with very few defects and remarkable clarity in the cup. The high-altitude hillsides above 2,000 meters, combined with the farmers’ careful attention and the washing station’s strict quality control, all contribute to this outstanding quality.

Each year, we select coffees to purchase through blind cupping of samples, and once again this year, a lot from Dukunde Kawa Musasa Cooperative stood out. It offers the sweet, floral character reminiscent of mandarin oranges that is so typical of Rwanda, along with a beautifully clean finish. We are deeply grateful to receive such carefully produced, delicious coffee year after year. The dedication, consistency, and integrity of the producers truly come through in the cup.

This coffee is roasted light. By applying sufficient heat early in the roast, we aimed to bring out its juicy citrus acidity. Rwandan coffees often experience a sharp drop in temperature rise after first crack, so we carefully controlled the heat to avoid underdevelopment. After sample roasting, we conducted blind cuppings alongside other coffees, and its “Rwanda-ness” was unmistakable—staff members immediately guessed its origin. Impressive.

In the cup, vibrant sweet-and-tart citrus notes reminiscent of mandarin gently spread across the palate. Notes of brown sugar and lemon candy are layered with a tea-like finish, creating a pleasant and elegant impression. The smooth, silky mouthfeel remains even as the coffee cools, reaffirming its high quality. Well-balanced and approachable, it is a cup you can enjoy every day.

This coffee clearly expresses the character of Rwanda, the care of its producers, and the consistently high quality built up through years of dedicated work.