Gakenke Coffee - Rwanda


SCA score: 86+

Rwandan coffee, as a specialty coffee, is distinguished by its aromatic complexity and subtle flavors. Grown at high altitude in the Northern Province of Rwanda, it features delicate floral notes and lively acidity, creating an exceptional taste experience. Meticulous harvesting and processing methods bring out the unique qualities of these beans, delivering a refined and memorable cup of coffee for connoisseurs.

Certified organic farming

Roasting for ALL METHODS
Choose your grind:
Producer: Dukundekawa Cooperative
Tasting note: Lime, Almond, Hazelnut / Gourmet and Lively

Variety: Bourbon Red

Altitude: 2100

Process: Washed

Northern Region of Rwanda

Dukundekawa Cooperative

The Northern Province of Rwanda is a vast coffee-growing region endowed
numerous washing stations, welcoming thousands of little ones
producers each owning their own plot. With its lakes, mountains, and an altitude exceeding 1600 meters, it is a place conducive to
quality coffee culture. The Coko terroir benefits from a climate of
savannah with a dry winter, abundant summer precipitation, an average annual temperature of 21.3°C and 828 ml of precipitation. Some forests have been preserved, offering numerous hikes
near the Visoke volcano, with the possibility of observing gorillas.



In addition to its excellent product, Dukunde Kawa is a well-run organization led by a democratically elected president, board of directors, management team and general assembly. This group has consistently improved the organization's agronomic and processing practices, while focusing on social projects. As a result, Dukunde Kawa today produces exceptional batches and implements high-quality environmental and social programs. In 2012, the cooperative won the prestigious Sustainability Award from the Specialty Coffee Association of America for its efforts to promote shade coffee and restorative replanting.

Dukunde Kawa's membership base has grown significantly since its inception in 2003, from 300 coffee producers to more than 2,000. During the same period, the cooperative obtained Fair Trade certification, using the premiums obtained to invest in its farmers, the cooperative and the community. Eighty percent of Dukunde Kawa members are women; they market their coffee separately as women-grown coffee, generating income for children's education and improvements that directly impact the lives of community members. The women also created a sewing association and implemented a program for the production and export of traditional Rwandan baskets, thus expanding the commercial skills of the cooperative.

Your frequently asked questions

How do I store my coffee?

To keep your coffee fresh and tasty, here are some tips:

Store it properly: Coffee should be stored in an opaque airtight container, preferably glass or ceramic. Avoid transparent containers, as light can affect the quality of the coffee. Also, make sure the container is tightly sealed to prevent exposure to air.

Keep it away from heat, light and humidity: Coffee is sensitive to heat, light and humidity, as they can accelerate the spoilage process. Keep your coffee in a cool, dark place, like a cupboard, and avoid storing it near the stove or any other heat source.

Don't put it in the fridge: Contrary to popular belief, storing coffee in the fridge is not recommended. Humidity and odors from the refrigerator can alter the taste of the coffee. Additionally, coffee tends to absorb flavors from other foods in the refrigerator.

Grind the coffee just before use: If you buy coffee beans, it is best to grind it just before preparing it. This preserves the freshness of the aromas. If you buy pre-ground coffee, be sure to consume it within a reasonable amount of time to enjoy its optimal flavors.

Stick to the recommended use-by date: Coffee has a recommended shelf life, which is usually indicated on the packaging. Try to respect this date to fully appreciate the freshness of the coffee. However, keep in mind that coffee quality may begin to deteriorate a few weeks after the roast date.

By following these tips, you will be able to preserve the freshness and flavor of your coffee for a longer period of time. Enjoy every cup of delicious coffee!

What is a score?

The Specialty Coffee Association of America, created by Erna Knutsen, defines a rating grid* (The Green Arabica Coffee Classification System (GACCS)) consisting of physical and sensory criteria to assess the quality of a coffee.

The SCA score is based on a tasting scale that rates different aspects of coffee, such as aroma, taste, acidity, body and aftertaste (aftertaste). Each aspect is scored individually and then an overall score is given to the coffee.

The SCA scoring system ranges from 0 to 100, where a coffee gets a higher score if it exhibits higher quality characteristics. Specialty coffees, which are considered the highest quality coffees, typically have an SCA score of 80 or higher.

On a scale of 100 points, a coffee is said to be "specialty" if it obtains a score of at least 80:

+ 88 Grand Cru coffees

+85 Exceptional coffee

+80 Very good specialty coffee

A specialty coffee therefore meets three minimum requirements:

  • Hand picking of ripe beans only.
  • Rating 80 or more/100
  • No major defects and less than 5 minor defects.
Which intensity to choose?

The choice of coffee strength mainly depends on your personal preferences in terms of coffee taste and strength. The intensity of a coffee is often associated with its flavor profile and level of roast.

Here are some tips to help you choose the strength of your coffee:

Light to Medium: If you prefer a milder coffee with less body and more acidity, opt for a coffee with a light to medium strength. These coffees tend to have more delicate flavors and more subtle aromas. They are generally suitable for people who prefer lighter, less full-bodied coffees.

Medium to strong: If you're looking for a balance between sweetness and intensity, medium to strong coffees might suit your preferences. They generally offer a good compromise between more pronounced flavors and more complex aromas, without being too strong.

Full-bodied to full-bodied: If you like strong, robust coffees with a full body and bold flavors, full-bodied to full-bodied coffees will be your go-to. These coffees are often associated with darker roast profiles, with hints of caramel, dark chocolate or smoke.

Remember that these guidelines are general and the flavor profile may vary depending on coffee growing region, roasting method and other factors. It can be helpful to experiment with different coffees and strengths to find the one that best suits your personal tastes.