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.

Brazil 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.

Decaf - Colombia - Ea Hulia

Colombia - Finca Buenos Aires - Gesha - Washed

Burundi - Rama Women's Association - Natural

Guatemala - Erika Sanchez - Washed

El Salvador - Finca Las Brisas - Natural

Rwanda - Tumba - Washed

Ethiopia - Bombe - Washed

Colombia - Amaca - Women Producers - Washed

"Wake The Bishop" Kilmartin Castle Collab

Kenya - Swara AB - Washed

Juliana Guevara

The coffee is produced by farmer Carlos Pola from his farm Finca Las Brisas which is located in the Santa Ana region, very close to the Santa Ana Volcano.
With rich, volcanic soil and high altitudes of up to 1550 metres above sea level, Carlos has ideal growing conditions for excellent coffee.
This is reflected in the successful turnover of 1000 x 60 kilo sacks per year being produced and with cup scores reaching 91 points on their best quality coffees. At Dear Green we have been fortunate to secure this delicious Heirloom Hybrid variety which has been honey processed. 

El Salvador-Finca Las Brisas-Honey

This coffee is produced through the Tanzanian Army’s National Youth Program. The National Service–or Jeshi la Kujenga Taifa (JKT) in Swahili–offers alternatives to young people who have neither the opportunities nor the resources to access higher education. The programme is voluntary, and young people who enroll are taught life-skills that enhance their ability to gain employment and income in areas such as agriculture, masonry, carpentry and entrepreneurship. The south of the country has not traditionally been a hot-spot for Tanzanian coffee although the camp has grown coffee since 1968 (from the very beginning of the JKT programmes).

While the programme has multiple ‘camps’ across the country, the Itende camp focuses on agriculture–and coffee in particular. In addition to using the TaCRI (Tanzanian Coffee Research Institute) seedlings that have been gifted to the programme, they have built their own nursery in which they have begun to cultivate their own seedlings. Through the land, there is a very healthy looking stream which is a vital source of fresh, clean water. In fact, considering the rural environs, it is surprising that Itende is located only 1.5 km from the city centres of Mbeya–another feature that makes it attractive to the young people who attend.

Tanzania - Itende JKT PB

The Ndundu Factory is located in the Central Highlands of Kenya sharing a border with Nakuru and Kajiado to the West, Murang’a and Nyandarua to the North and Nairobi to the South. Mills in Kenya are known as factories. Together with a few other factories, Ndundu is part of the Thiririka Farmers Cooperative Society founded in 1996. The name is derived from the Thiririka river flowing nearby. Additionally, the word Ndundu is a local kikuyu word for agreement, which influences the community members to work together.

Members of the Cooperative are required to purchase seeds from the Kenya Coffee Research Institute, whilst adhering to specific rules and guidelines for planting and cultivation. A field committee visits each farm to maintain these standards and provides support to producers. The factory also employs a specific “Cherry Clerk” to inspect every delivery of cherries to ensure that the utmost quality is taken in for processing.

Kenya - Ndundu AA

Bookkisa is the name of a sub kebele (Hamlet) where the Bookkisa group of 38 farmers are located.  The average farm size of each member is 2.55 hectares. The coffee grows under a canopy of natural forest, much like most of Guji Coffees in the area. The fertile red land is made of Clay and Loam.

All of these farmers are trained in agronomy and post-harvest practices by the "King of Guji", Ture Waji, whom is also running the drying stations. What's unique about how these drying stations are managed, including Wosasa, is how the drying beds had been handled, each day lot is tracked with a tag and kept separate from the other. 

Each tag is listing the specific delivery and the start date of drying and relative Moisture Content Readings for each day, in order to guarantee a slow even drying process to insure quality and longevity of the coffee. The washing Station is property of a group of smallholders farmer but they also purchase cherries from out-growers in their vicinities and the average price paid to them is 24.5 Birr/kg equivalent to around 0.7 $/kg.

Thanks to their direct approach and track of daily lots we are able to retrieve back to the single farmer. The Bookkisa lot it has been assembled collecting the production of 38 local producers

Ethiopia - Bookkisa

We roast small batches of this coffee regularly, scroll down to see our next dispatch date!* Read on for more information on this incredible coffee!

In 2020 Dear Green were lucky enough to start working with Cata Exports, baristas who after working in the UK were inspired to move into the green coffee trade in their home country, Colombia. They say, “during these troubling times, a real sense of community has become evident in our industry giving us hope. As green coffee exporters we are eager to contribute by doing what we do best, connecting roasters around the world with some of the most outstanding coffees from Colombia”.

Hazel Juliana Guevara is relatively new to coffee, producing coffee from 2017. She studied careers that have nothing to do with agriculture such as Law, Criminalistics and now she is a public accounting student too. But very importantly she is working shoulder to shoulder with her husband, with whom she develops agricultural projects for coffee producers. Joining forces to work with them to produce the best quality coffees possible. Juliana has been implementing organic farming practices. Developing a production of coffee free of agrochemical material, implementing agroecological practices that contribute to the conservation and preservation of the environment.

The fermentation of coffee at her farm starts from the harvest of the very ripe cherry. Once the cherry is obtained, they implement a fermentation in plastic tanks where the cherries rest for about 24 hours and then go on to the pulping process. Pulping is done dry, in order to keep as much mucilage as possible in the bean, seeking the greatest sweetness of it. The second fermentation stage is maintained for a maximum period of approximately 60 hours, this will depend on the variety that is processed and the amount to be fermented. The PH of the mucilage in the fermentation process is given between 3.7 and 4.1. The average temperature in the fermentation tank can be between 12 ° to 34 °. This temperature directly affects the behaviour of the bacteria present, which start their activation and reproduction process from 5 °. Finally sun dried in Marquesinas for 20 days.

Colombia - Juliana Guevara - Gesha

For Edmond Kanyamibwa, the owner of Karambi Mountain Coffee, quality comes before everything else. Edmond built his first washing station in 2014.

He received good feedback on his processing and focused on improving the facilities at his washing station and expanding its capacity. At the end of the 2015 season, as he toured around his home village, he found an area with good coffee farms, but there was no washing station to help farmers process their cherries for good quality. He built the Karambi Coffee washing station, and operated it that following season. His experience on managing wet mills helps him to deliver high quality washed coffees.

Rwanda - Karambi - Washed

The Dalton family honours its coffee growing heritage - the farm is currently being operated by the 5th and 6th generations. Coffee represents 214.64 hectares of the entire farm. Bosques de San Francisco is a quarter of the original Dalton family farm, originally called Finca Filadelfia.

The coffee from Bosques de San Francisco is picked separately. The farm only grows Bourbon, Caturra, and Pacamara. This is the second harvest of the Pacamara and it has a unique lavender note. The Bourbon & Caturra grow together on the same lots and are picked together.

The original Finca Filadelfia was first coffee farm in Antigua. It was split into 4 unique farms upon the passing of the third generation of the Dalton family.

Like most farms in Guatemala, Finca Filadelfia originally harvested cochineal. In 1864 the farm transitioned to coffee amidst a country wide recession.

Manuel Matheu (Marta’s great great great grandfather) initially borrowed the land, where he planted some coffee in 1864. After his first harvest, he went to London to sell his crop. After returning from London where he achieved great success, he was commissioned by the President of Guatemala to show small farmers how to grow coffee.

Thus the Antigua coffee growing region was born. Eventually, Manuel’s son purchased what is now Finca Filadelfia. Their passion for coffee has been passed down for 6 generations. Marta’s great grandmother Elisa ran the farm until she was 95 years old, and won the first two Cup of Excellence in 2001 and 2002! 

Guatemala - Bosques De San Francisco - Washed

Surrounded by high peaks and rough roads, the small town of La Unión lies just east of the Pacific Ocean near the border of Ecuador. Warm, humid air collects in the lowlands during the day and creeps gently up the mountainsides at night, allowing coffee to thrive at much higher altitudes than in most of Colombia. As a result, coffees from this part of the Nariño region have a reputation for being very sweet.

In 2000, seven La Unión coffee farmers committed to sustainable agriculture  formed a tiny cooperative with the lofty goal of improving life in their remote community. Since then, 300 neighbors have joined them in the co-op known as 
FUDAM (Fundacion Agraria y Ambiental Para el Desarrollo Sostenible). Organic, Fair Trade, and Rainforest Alliance certified, FUDAM now also teaches environmental conservation to young people and empowers women through its Women Coffee Producers program.

Dear Green Coffee Roasters

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Dear Green Coffee Roasters

🇬🇧 United Kingdom

Coffee items

Brazil Fazenda Pantano

Colombia - Amaca - Women Producers - Washed

Colombia - Juliana Guevara - Gesha

Colombia - La Union Narino

Dear Green City Blend

Decaf - Colombia - Ea Hulia

Guatemala - Bosques De San Francisco - Washed

Kenya - Ndundu AA

Rwanda - Karambi - Washed

Tanzania - Itende JKT PB

The Ballroom Blend

The Goosedubbs Blend

The Social Bite Blend

Coffee archive

"Wake The Bishop" Kilmartin Castle Collab

'Changemaker' Tsegereda lot 26

Burundi - Rama Women's Association - Natural

Colombia - Finca Buenos Aires - Gesha - Washed

El Salvador - Finca Las Brisas - Natural

El Salvador-Finca Las Brisas-Honey

Ethiopia - Bombe - Washed

Ethiopia - Bookkisa

Guatemala - Erika Sanchez - Washed

Juliana Guevara

Kenya - Swara AB - Washed

Masasa Dukunde

Musasa Dukunde

Rukera AB

Rwanda - Tumba - Washed

San Francisco