Hingakawa Coffee: A Flavorful Journey from Volcanic Soil

Tasting notes: Black Currant, Tropical Fruit, and Juicy Body

Experience the rich and vibrant flavors of Hingakawa Coffee, a testament to Rwanda’s exceptional coffee-growing heritage. Established in 2004, this cooperative is nestled in the Gakenke District of Northern Province, sourcing its premium coffee beans from the fertile lands of the Rushashi and Minazi sectors. Hingakawa features coffee exclusively from women producers.

Unique Origin and Commitment to Quality
Hingakawa is committed to enhancing the quality of their coffee. The cooperative meticulously cultivates the Red Bourbon Arabica variety at impressive elevations of 1,700 to 2,200 meters. The nutrient-rich volcanic soils impart a distinctive flavor profile that sets this coffee apart.

Elevation and Soil: The Heart of Flavor
Grown at high altitudes between 1,700 and 2,200 meters, the Red Bourbon Arabica beans thrive in the unique volcanic soil of this region. The combination of elevation and mineral-rich soil produces a coffee with unparalleled depth and complexity.

Certifications: A Mark of Excellence
Certified Fairtrade and Organic, Hingakawa coffee reflects the cooperative’s commitment to sustainability and ethical practices. Enjoy a cup of coffee that not only delights the palate but also supports environmental justice and fair trade principles.

Tasting Notes: A Symphony of Flavors
Savor the unique tasting notes of black currant and tropical fruit, coupled with a juicy finish that lingers on the palate. The volcanic soil’s influence adds a nuanced richness, making each sip an exploration of flavors.

Elevate your coffee experience with Abakundakawa Rushashi/Hingakawa Coffee—a blend where the fertile volcanic soils of Rwanda’s highlands meet meticulous craftsmanship. Discover the difference in every sip.