Musasa Ruli

Cupping notes: Juicy and sweet with notes of passionfruit, black tea and cane sugar, full body and mild acidity with a long and pleasant aftertaste.

Roast level: medium roast.

Musasa Ruli is very delicious in every kind of coffee method.



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  • Country: Rwanda
  • Region: Ruli Sector, Gakenke District of Northern Province.
  • Farm: Musasa Dukunde Kawa Cooperative.
  • Owner: 2,148 Smallholder farmers.
  • Processing: Fully washed and sun dried on raised beds.
  • Altitude: 1,700 to 2,000 Metres above sea level.
  • Varietal: 100% Red Bourbon.

The Musasa Dukunde Kawa cooperative has four washing stations lying high in Rwanda’s rugged northwest. Ruli – the cooperative’s first washing station – was built by the co-op in 2003 with a development loan from the Rwandan government and the support of the USAID-financed PEARL project. Constructed at a vertiginous 1,999 metres above sea level, it is one of Rwanda’s highest washing stations. 

The transformational PEARL programme of which it was a part switched the focus in the Rwandan coffee sector from an historic emphasis on quantity to one of quality, thus opening Rwanda up to the much more highly valued specialty coffee market. The programme and its successor, SPREAD, have been invaluable in helping Rwanda’s small-scale coffee farmers to rebuild their production in the wake of the devastating 1994 genocide and the 1990s world coffee crash.  

Most of the small-scale producers with whom Musasa Dukunde Kawa works own less than a quarter of a hectare of land, where they cultivate an average of only 250 – 300 coffee trees each as well as other subsistence food crops such as maize and beans. The cooperative gives these small farmers the chance to combine their harvests and process cherries centrally. Before the proliferation of washing stations such as Ruli, the norm in Rwanda was for small farmers to sell semi-processed cherries on to a middleman, and the market was dominated by a single exporter. This commodity-focused system – coupled with declining world prices in the 1990s – brought severe hardship to farmers, some of whom abandoned coffee entirely. Today, it’s a different picture. Farmers who work with Musasa Dukunde Kawa have seen their income at least double, and the co-op produces some outstanding lots for the specialty market year after year. ‘Musasa’ means ‘a place to make a bed’ and ‘Dukunde Kawa’ means ‘let’s love coffee’ in Kinyarwanda – a reference to the power of coffee to improve the lives of those in rural communities. 

The level of care that Musasa Dukunde Kawa Ruli takes over the processing is impressive. Cherries are hand-picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight. The facilities here include a machine that removes the mucilage more efficiently, thus reducing the overall fermentation time. After pulping, the coffee is fermented overnight (for around 12 hours) and then graded again using flotation channels that sort the coffee by weight (the heaviest – or A1 – usually being the best). The wet parchment is then soaked in water for between 18 and 24 hours to stabilise moisture content. 

As at most washing stations in Rwanda, women do the majority of the hand sorting. This takes place in two stages – on the covered pre-drying tables and on the drying tables. Washed beans are moved from the wet fermentation tanks onto the pre-drying tables, where they are intensively sorted under shade for around six hours. The idea is that greens (unripes) are still visible when the beans are damp, while the roofs over the tables protect the beans from the direct sunlight. Next, the beans are moved onto the washing station’s extensive drying tables for around 14 days (depending on the weather), where they are sorted again for defects, turned regularly, and protected from rain and the midday sun by covers, ensuring both even drying and the removal of any damaged or ‘funny looking’ beans. After reaching 11% humidity, the coffee is then stored in parchment in Ruli’s purpose-built warehouse prior to final dry-milling and hand- sorting at the Cooperative’s brand-new dry mill in Kigali. Each coffee that arrives is also cupped by Musasa’s team of expert cuppers along with the Q-graders of their exporting partner, Rwashocco.