From Rwanda’s mountain Gakenke District comes a coffee made by people who truly love what they grow. Abakundakawa means “those who love coffee”, a fitting name for the cooperative behind this exceptional natural anaerobic Bourbon. Grown at 1,760 metres above sea level, this fairtrade and organic certified coffee combines tropical fruit, sour cherry and blood orange with deeper notes of dark chocolate and a distinctive rum-like sweetness. Scoring 86 points on the coffee cupping scale, it offers a vibrant and complex cup with plenty to explore.
Those Who Love Coffee
The Abakundakawa Cooperative was established in 1999 and has since become an important part of the local coffee-growing community. Smallholder farmers bring their carefully harvested cherries to the Abakundakawa Washing Station, where the crop is processed under the guidance of producer Olivier Gashema. Every cherry is hand-picked during Rwanda’s February-to-June harvest. Only ripe fruit is selected, helping create the sweetness, clarity and fruit-forward character found in the finished coffee.
The cooperative also supports meaningful social change through Hingakawa, a women-led initiative launched in 2002. Its name means “let’s grow coffee”, and the group now includes 916 women. Through coffee production, training and greater access to income, Hingakawa promotes gender equality while helping families combat poverty and build greater financial independence.
Coffee from the Hills of Gakenke
Gakenke lies within Rwanda’s elevated and dramatically hilly landscape. The district’s high altitude, nutrient-rich volcanic soil and distinctive microclimate create excellent conditions for growing Arabica coffee. Cooler temperatures at 1,760 metres allow the cherries to mature gradually. This slower development gives the fruit more time to form sugars and complex flavour compounds before harvesting. The coffee is produced entirely from Bourbon, a variety valued for its natural sweetness and elegant fruit and floral qualities. When combined with Gakenke’s growing conditions, Bourbon creates a lively cup with both bright acidity and a rich underlying depth.
Natural Anaerobic Processing
After harvesting, the ripe coffee cherries undergo Natural Anaerobic processing. Unlike washed coffees, the fruit remains intact around the seed. The cherries are placed in sealed, oxygen-restricted containers, allowing fermentation to take place in a carefully controlled environment. This method encourages the development of bold fruit flavours and greater aromatic intensity. Once fermentation is complete, the cherries are dried whole, allowing the seeds to continue absorbing sweetness and character from the surrounding fruit. The result is an expressive coffee with layered tropical notes, juicy acidity and a warming, gently boozy quality.
Tropical Fruit, Blood Orange and Dark Chocolate
When brewed as a filter coffee, Abakundakawa opens with ripe tropical fruit and tart sour cherry. Blood orange brings a fresh citrus lift, while dark chocolate adds richness and structure beneath the brighter flavours. A rum-like sweetness develops as the coffee cools, creating an unusual and memorable finish. With strong scores for acidity, body and flavour, the cup feels full and vibrant without becoming overpowering.
