The Musasa Dukunde Kawa cooperative has three washing stations in Rwanda’s northwest. Nkara – the cooperative’s third washing station - was built by the co-op in 2007 with profits earned from their first two washing stations, Ruli & Mblima and a bank loan. The washing station lies at 1,800 metres above sea level and serves farmers within the Ruli Sector of Rwanda’s Northern Province.

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 Nkara 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. 
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.

Masasa Dukunde

A central Glasgow based speciality coffee roaster driven by a commitment to the speciality coffee industry and sustainable coffee farms, where coffee farmers receive a fair price for a quality product. Supplying coffee which is roasted with care and consideration to achieve an optimum flavour profile true to it's origin and suited to it's brewing method. Also available for consultation on espresso equipment sourcing, Barista training, Event baristas, Coffee tasting events. La Marzocco distributer. Need an enthusiastic, knowledgable, quality focussed coffee supplier, wholesale or retail, get in touch!

Dear Green Coffee Roasters

Mustefa Abekano is a smallholder farmer who owns 18 hectares of land near to Agaro in the Jimma area of Western Ethiopia. The farm and wet mill is located 2040 metres above sea level and is planted with various selections from the Jimma research centre.

Mustefa has a small disk pulper, which he uses for half of his coffee, the other half is dried naturally. He has set up a small wet mill where he processes his farm’s and outgrowers’ coffee which he keeps separate and dries on raised beds near his house. Mustefa’s outgrows are all neighbours and have between 4 and 10 hectares of land each.He is processing both natural and washed coffee and all of it is dried semi shaded. 
There is a huge opportunity to drive quality uplift through direct relationships like this one that Falcon Specialty has formed with Mustefa. Helping with cherry selection, drying and farm management, covering all aspects of quality best practises will also make the supply chain much more efficient and maximise the amount of money that goes back to the producers.

In turn Mustefa's operation is processing coffee cherries to supporti his neighbours through the 'Changemaker' project. We are lucky enough to secure Lot 26 from Faxuma A/Fita. There are subtle flavour differences from each farm that contribute greatly to making each coffees more unique. This washed lot has been fermented for eight hours and dried on raised bed for thirteen to sixteen days.

Girls Gotta Run who we support by selling our coffee sacks are also working on this project by sponsoring the scholarship of ten teenagers girl in the area allowing them the opportunity to be educated and have better job prospects or receive investments through participating in the GGRF Mother’s Savings and Entrepreneurship group. 

Ayuntu, the mother of 15 year old Tsegereda explains how the GGRF Athletic Scholarship and her new business has helped to supplement what she needed to provide for Tsegereda to attend school: “Before I worried about getting my daughter clothes and food, now I don’t have to stress as much. I can rest and relax my mind. No one was helping me before. Thank you for your help.”

'Changemaker' Tsegereda lot 26

Musasa Dukunde

San Francisco is the name of one district in the ‘Cordillera Central’ also called ‘La Zona de los Santos’ but this is also the name of the farm from Edgar Fallas Solis, his wife Ligia and their son William. The family owns 10-12 hectares of coffees intercropped with avocados, citrus and banana trees. The farm is split in a few different parcels culminating from 1,400 to 2,000 metres above sea level. The micro lots are produced at 1,800 + masl.

Edgar is the second generation working on this 55-year-old farm originally planted with Caturra and now the addition of Catuai and Catimore. They get seedlings from the national research centre Icafe. At the moment the fertilization plan is 50/50 organic and chemical but Edgar would like to make it 75/25. Protecting environment is really important for him. A lot of biodynamic technics are used in the farm (use of garlic, chilli, intercropping, etc). He’s really aware of climate change and of the necessity of adapting his farming.

San Francisco

Brazilian coffee is world renowned and this speciality coffee from The Cerrado region is exceptional. Farmed at the Fazenda Pantano Estate, the coffee has a highly complex flavour profile with berry sweetness and praline nuttiness.  

These coffee beans create a clean cup with a bright body & highly complex flavour.
Full flavour, rich with berry sweetness and praline nuttiness.
Great for: cafetiere, espresso, filter, milky coffee.
The Fazenda Pantano Estate also supports a local school, and funds training schemes for their staff.

Fazenda Pantano

This exceptional AB lot was produced at the historic Rukera Farm, owned and operated by Kenya’s Coffee Research Institute, one of the country’s primary agricultural bodies.

The Coffee Research Institute has more recently implemented a Coffee Productivity Project that will build the capacity for CRI, farmer organisations, youth and women groups to improve the productivities of their respective farms. The project increases the growing capacity of cooperative societies and private nurseries, and seeks to increase the area under smallholder and small/medium estate coffee production in both traditional and non-traditional areas. In a country where production is severely threatened by urbanisation and climate change, the importance of such activities cannot be overstated.

Rukera AB

Goosedubbbs is Dear Green Coffee Roasters' house blend. Named after a lane near our first roastery, the term “Goosedubbs” refers to filthy puddles that geese hung out in back in Medieval Glasgow times. As well as being available to buy direct, you’ll also find Goosedubbs served up at many of the cafes and restaurants we supply.

- 40% Brazil Fazenda Pantano
- 30% Colombia AMACA 
- 30% Guatemala Huehuetenango 

The Goosedubbs Blend

A seasonally changing blend, following the coffee crop calendar and showcasing the skill of our head roaster!  With a nod to our roastery location which is across the road from the famous Glasgow Barrowland Ballroom!

The Ballroom Blend is a blend of:
60% Brazil Fazenda Pantano - Pulped Natural
40% Rwanda Tumba - Washed

The Ballroom Blend

Dear Green are now working with Greencity, a local wholefood cooperative. We're two organisations who have ethics and quality at the core of our business practices and have joined forces to create our own collaboration coffee blend! 'The Dear Green City Blend', why would we call it anything else?

Our blend of coffee not only tastes delicious (think of full bodied milk chocolate flavours with caramel sweetness and a mouth-watering acidity!), it's also 100% Organic certified and has been sourced through direct trade links allowing a focus on high quality, traceability, sustainability and more money going back along the transparent ethical supply chain to those who need it the most. Plus we are supporting local too by donating £1 from each bag to support the community gardening work of local social enterprise Greenheart Growers.

This 50/50 blend comes form Huehuetenango in Guatemala from exclusively women coffee producers and from the Narino region in Colombia where these coffee producers are all members of FUDAM whose philosophy focuses around family units, sustainable development, quality, improved environmental practices and better life conditions for members.

Dear Green City Blend

Roasted exclusively and carefully crafted by DEAR GREEN for SOCIAL BITE.  A blend of coffee sourced through an ethical supply chain from diverse coffee growing regions.

50% Brazil, 35% Colombia, 15% Rwanda blend

The Social Bite Blend

This origin select decaf offering is a single-origin blend of coffees selected by cup quality, and grown by multiple small holder producers in the Hulia region. The Sugar Cane Decaffeination process works by soaking green(raw) coffee in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from its bath and steamed at low pressure to ensure no traces of EA are left, and the finished product is almost entirely free of any but most trivial (0.1-0.3%) caffeine content.

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