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Andre Hakizimana

Andre and his wife Anathal Mukawiza farm 100% organically, which they see as an important investment in their family’s future. Their coffee is jammy, with notes of mandarin and blood orange.

Body     Acidity
Roasted omni for filter and espresso

This Rwandan single producer returns with a washed Red Bourbon that tastes super jammy, with hints of mandarin and blood orange.

Andre has worked in coffee for over 40 years. He is a founding member of the Dukunde Kawa Cooperative and remains active as a member – he even works at the cooperative in the off-season by providing support with maintenance and improvements outside of the harvest.

Andre is an industrious coffee farmer; over time, he has gradually saved and acquired more land and planted more trees. Today he owns over 3,000 coffee trees and produces around 16 tonnes of coffee cherry per season, making him one of Dukunde Kawa’s biggest producing members. Andre employs eight workers during the harvest to help him with picking. The pickers are trained to select only the ripest cherries for harvest and do several passes throughout the season to ensure quality standards are met.

Andre farms 100% organically. He uses manure from his pigs and cow to fertilise his trees and has planted pumpkins and banana trees to prevent erosion and keep the soil moist. His wife, Anathal Mukawiza, works closely with him on the farm and the couple take great pride in their work and their coffee, which they see as an important investment in their family’s future.

Most of the coffees sourced from Rwanda are traceable back to a washing station, or sometimes a farmer group. The majority of washing stations in Rwanda receive cherry from hundreds (and sometimes thousands) of farmers who own very small plots of land – on average less than a quarter hectare, with just 300-600 coffee trees. Separation of such tiny lots is expensive and impractical, so the large majority of coffees are processed as a mixed lot from multiple producers. Typically, lots are separated as day lots (ie. cherries that were all picked on the same day) rather than by a single farm or producer group.

Single farm micro-lots like this one are extremely rare. In this case, it is made possible due to the size of Andre and Anathal’s farm, which totals 1.3 hectares. Andre is also a member of the Dukunde Kawa Cooperative, which has its own dry mill, allowing them to process smaller lots individually, whilst minimising cost and maintaining excellent quality standards.


Green coffee certifications: Organic, Rainforest Alliance, and Fairtrade

All the images and information about this coffee and its producers have been kindly shared by the importer, Melbourne Coffee Merchants, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.


To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.


To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans
g water
View full recipes and videos in our brewguides


To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides


To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides


Andre Hakizimana And Anathal Mukagwiza


Dukunde Kawa Cooperative




Gakenke District


2,150m above sea level


Red Bourbon







Tasting notes

Jammy, mandarin, blood orange

Roast style


Map showing location of Rwanda Andre Hakizimana

The location

Coffee from Rwanda

Since the genocide of 1994, coffee has come to represent a symbol of recovery and regrowth for Rwanda.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

Coffee delivery: coffee in resealable bag and farm information card

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