This year, we offer you three blends with high added value for your Christmas coffees. Beyond three cup profiles adapted to espresso and filter, offer your customers coffees that make a difference.
→ Each of these blends is packed in half denim bag, for greater operator comfort.

For 10 years, we have been taking practical action to protect and develop forests through our Forest Coffees® brand

Forest Coffees® are ultra-high-quality coffees grown in well-preserved environments. Our trademark recognizes the know-how of local farmers and their in-depth knowledge of coffee agroforestry techniques. It illustrates the model’s environmental, social and economic merits.

Agroforestry allows farmers to diversify their income: agricultural production, timber and firewood, fodder, fruit, honey, etc. And thus reduce the vulnerability of the producer with less dependence on a single crop. The impact on biodiversity and soil quality is also considerable.

Fresh Coffee Clean Ocean: Our brand that guarantees you sustainable coffees whose sailing transport is 90% carbon-free.

Fruity (Orange), Floral (Chamomile,Fleur d'oranger), Sweet (Caramel,Honey)

The Bio label guarantees products from organic farming that comply with the requirements of European legislation.

The cherry passes through a pulping machine and is then dried with the remaining pulp and mucilage. Microbial and enzymatic activity breaks down the mucilage. Black, red, yellow or white honey... The colour depends on the amount of pulp and mucilage remaining. This affects the intensity of the aroma, with black or red honeys having a profile closer to raw coffee and yellow or white honeys closer to washed coffee.

Fruity (Fraise,Blackberry), Sweet (Sirop d'érable,Dark chocolate)

All the lighter beans are removed from the selection and will contribute to the production of a lower quality, fully washed coffee, which will be sold on the local market.

Selection of the ripest, fruitiest coffees harvested by the cooperative

The most traditional method, where the cherry remains whole throughout the drying process. Prolonged contact between the cherry and the bean produces full-bodied coffees. During this type of drying, microbial and enzymatic degradation of the cherry compounds takes place.

The cherries are pulped and then fermented in water. Microbial activity breaks down the mucilage. After fermentation, they are washed in water to remove the remaining mucilage. The coffee is separated when it has a moisture content of 11%.

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Dukunde Kawa Musasa Cooperative

Dukunde Kawa Musasa Cooperative

Shake-up by Alexandre Bellangé

Dukunde Kawa Musasa Cooperative