Musasa Nkara comes from Ruli in Rwanda’s Northern Province, produced through the Musasa Dukunde Kawa cooperative. Set high in a landscape of small farms, the Nkara washing station brings together the work of dozens of smallholder producers, many cultivating just a few hundred trees alongside subsistence crops. Here, coffee is not grown in isolation, but as part of a wider rhythm of daily life. Built in 2007, Nkara reflects a shift that has gradually reshaped Rwanda’s coffee story. Where farmers once sold semi-processed cherries into a commodity system, washing stations like this introduced a more careful, centralised approach to processing. Cherries are handpicked at peak ripeness, pulped the same day, then fermented, washed, and sorted before drying slowly on raised beds. Each step is designed to bring more definition and consistency to the final cup. For us, this coffee marks a quiet return. Rwanda was once a region we approached cautiously, but over time, we’ve seen a steady improvement in quality. This lot stood out for how clearly it expressed red fruit, clean, structured, and easy to read in the cup. Cranberry and redcurrant lead with a bright, juicy lift. As it settles, the acidity softens into a gentle, hawthorn-like sweetness, before finishing with a mild dried fig note that rounds out the cup. It’s a profile that feels both vibrant and composed, offering a glimpse into how Rwanda continues to evolve. Recommended to rest beans for 7-10 days from roast date before consuming.

Musasa Nkara comes from Ruli in Rwanda’s Northern Province, produced through the Musasa Dukunde Kawa cooperative. Set high in a landscape of small farms, the Nkara washing station brings together the work of dozens of smallholder producers, many cultivating just a few hundred trees alongside subsistence crops. Here, coffee is not grown in isolation, but as part of a wider rhythm of daily life. Built in 2007, Nkara reflects a shift that has gradually reshaped Rwanda’s coffee story. Where farmers once sold semi-processed cherries into a commodity system, washing stations like this introduced a more careful, centralised approach to processing. Cherries are handpicked at peak ripeness, pulped the same day, then fermented, washed, and sorted before drying slowly on raised beds. Each step is designed to bring more definition and consistency to the final cup. For us, this coffee marks a quiet return. Rwanda was once a region we approached cautiously, but over time, we’ve seen a steady improvement in quality. This lot stood out for how clearly it expressed red fruit, clean, structured, and easy to read in the cup. Cranberry and redcurrant lead with a bright, juicy lift. As it settles, the acidity softens into a gentle, hawthorn-like sweetness, before finishing with a mild dried fig note that rounds out the cup. It’s a profile that feels both vibrant and composed, offering a glimpse into how Rwanda continues to evolve. Recommended to rest beans for 7-10 days from roast date before consuming.