Rwanda

Andre Hakizimana

Washed process Red Bourbon

Flavour: jammy, mandarin, blood orange

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.

Learn everything about this coffee:

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Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

• Dose: 20g ground coffee
• Yield: 60g espresso
• Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

• Bags: ABA-certified home compostable (AS 5810-2010)
• Labels: recyclable
• Valves (only on +250g bags): general waste
• Box and tape (online orders): recyclable

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Our packaging

Producer

Andre Hakizimana And Anathal Mukagwiza

Farm/Coop

Dukunde Kawa Cooperative

Country

Rwanda

Region

Gakenke District

Altitude

2,150m above sea level

Variety

Red Bourbon

Process

washed

Harvested

July 2023

Importer

Melbourne Coffee Merchants

Body

Medium

Acidity

Bright

Tasting notes

Jammy, mandarin, blood orange

Roast style

Omni (filter + espresso)