Rwanda began large-scale coffee production in the 1930s while under the Belgian colonial government. After its independence, coffee accounted for 70% of the African nation’s exported goods. This significance was so great that, from 1973, it became illegal to remove coffee trees. However, in 1994, coffee production and export came to a halt as the Rwandan genocide left widespread instability in its wake. Since then, the coffee industry has been reinvigorated, and with the help of cooperatives like Muraho Trading Company, specialty Rwandan coffee is showcased around the world.  

In Rwanda’s southern province, the district (akarere) of Gisagara is home to the Dahwe Washing Station. Dahwe supports 1,400 local farmers, and is the latest addition to Muraho’s family of hubs for post-harvest coffee processing, otherwise known as wet mills or coffee factories. Dahwe demonstrates an integrated model for regenerative agriculture, where, alongside nearly 340,000 coffee trees, avocados and pineapples are also cultivated. 

Dahwe Washing Station sits at 1,630 metres above sea level; there producers hand-sort coffee cherries after harvest. Then the harvest is floated to remove underripe or damaged cherries, along with any stones or other debris. Once sorted, the cherries are cleaned before being sun-dried for 30 days on raised beds. These beds provide consistent airflow and by lifting the cherries off the ground, unwanted moisture or animal interaction is avoided. When dry, the coffee’s outer layer is removed, and the green beans are packed for export.

Phaedon's tasting notes

This coffee is a wonderful reminder of why I love coffees from Muraho and from Legado. You can taste that both the processing and the roasting of this coffee were done expertly. Despite being a natural, the cup profile is clean, even crisp, with hints of apple acidity. This coffee is deeply sweet and offers plenty of body to enjoy. It also lends itself to filter-style brews in a siphon or V60 as much as it does to short espresso-style shots.

Legado’s notes

“This naturally processed Rwanda delivers a smooth, rounded cup with a notably creamy texture. Heavy berry notes are layered with a gentle yoghurt-like creamy tartness, creating a soft, balanced profile. In milk-based drinks, the coffee displays a velvety smooth body and develops a unique milk chocolate finish, making it an excellent choice for cortados, flat whites & cappuccinos.”

• Tasting notes: Mixed berries, strawberry, blueberry yogurt
• Acidity: Mild
• Body: Medium
• Roast level: Light/medium

Coffee details from Legado

• Country: Rwanda
• Region: Gisagara District
• Factory: Dahwe Washing Station
• Producer: Muraho Trading Co
• Variety: Red Bourbon
• Altitude: 1,300 - 1750 masl
• Processing method: Sun-dried natural