400 g · ReserveDukunde Kawa · Rwanda
Red grapes, plum and toffee, with a tea-like finish — Rwanda at its most generous.
New in Skopje, in small lots. Message us and we will set a bag aside for you.
Rwanda Mbilima · Dukunde Kawa · Rwanda
A single lot from the Mbilima washing station of the Dukunde Kawa cooperative in northern Rwanda, grown at 1,900–2,200 metres and dried naturally in the whole cherry. In the cup: red grapes and ripe plum first, toffee sweetness in the middle and a clean finish like black tea. Juicy and sweet rather than sharp, beautiful as filter and surprisingly round as espresso.
Tewoo Reserve
Every Reserve bag comes from a single farm or washing station and a single harvest. The lot number is printed on the label.
From 1,450 to 2,200 metres. Altitude slows the cherry down, and slow cherries make sweeter, more complex coffee.
A lighter roast than our everyday coffees, so the fruit, the flowers and the sweetness of the lot stay in the cup.
Micro-lots are bought in small quantities. When a lot is gone it is gone, and the next harvest tastes a little different.
Mbilima, Dukunde Kawa · Rwanda 🇷🇼
Dukunde Kawa means "let us love coffee" in Kinyarwanda. It is the name a group of Rwandan farmers chose for their cooperative, and it is the best description of this bag we could write.
Rwanda is small, green and almost entirely hills: volcanic soil, steady rain and altitude everywhere you look. Coffee is grown by hundreds of thousands of smallholders, most of them with a few hundred trees each, and almost all of it is Bourbon, one of the oldest arabica varieties. High altitude and cool nights let the cherries ripen slowly, which is where the sweetness comes from.
The Dukunde Kawa cooperative was founded by farmers in the hills of Gakenke, in the north of the country, to process and sell their own coffee instead of selling cherries for little. Mbilima is one of its washing stations, set high up at the top of the hills: farmers bring their cherries there on the day they are picked, and each lot is kept and tracked separately. The lot number on our bag is one of those lots.
Most Rwandan coffee is washed. This lot is natural: the ripe cherries are laid out whole on raised drying beds and turned by hand for weeks, so the fruit dries around the bean and its sugars pass into it. That is where the red grape and plum come from. We roast it in small batches in Neusiedl am See, only as far as it needs to keep the fruit bright and the toffee round.
Lot number, altitude, variety and process are printed on the bag. Notes on the region describe where it grows; the lot itself changes with each harvest.
Mornings, balconies, offices, Sunday tables. Show us your cup: tag Tewoo Coffee on Facebook or Instagram.
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tewoo.coffeeCoffee cherries are picked when they are red and ripe, mostly by hand.
Washed or sun-dried at origin, then rested, sorted and bagged green.
Green beans travel to Austria in jute sacks. Green coffee keeps; roasted coffee does not.
Small batches in a drum roaster, near Vienna, by hand and by feel.
The roast date is printed on every bag, so you always know how fresh it is.
Best 2–6 weeks after the roast date. Grind right before you brew.
60 g per 1 l · 3–4 min · medium
The most fruit and floral notes — a clean, tea-like cup.
18 g → 36 g · 25–30 s
Fine grind. Thick crema, flavour up front, a sweet finish.
15 g → 230 ml · 2 min · medium-fine
A clean, sweet cup in two minutes — at home, at the office or on the road.
Full basket, not tamped · medium-fine
Sweet and full, never bitter if you take it off the heat as soon as it starts to hiss.
Grind right before brewing · water at 92–96 °C · best 2–6 weeks after the roast date.
Fresh fruit next to a filter cup: the notes on the label, on the table.
Caramel desserts pick up the toffee in the middle of the cup.
Plain and buttery, so the fruit stays in front.
Pick it if…
Want something wilder and even fruitier? Try Colombia El Roble.
For trying it, or for one or two coffee drinkers. Finished while it is at its freshest.
All four Reserve coffees are poured at City Gourmet and at the Bliss Palace Hotel & Spa. Order one as an espresso first, then take the bag you liked home.
☕ Reserve espresso · 120 MKD
No. Natural coffees taste of ripe fruit — here red grapes and plum — with a lot of sweetness. If a cup tastes sharp, it is under-extracted: grind a little finer or brew a little longer.
P8003045-1 identifies this exact batch from the Mbilima washing station. Micro-lots are kept apart from picking to roasting, so the number tells you which harvest and which delivery is in your bag.
Our line of single-origin micro-lots: one farm or washing station, one harvest, a lot number on every 400 g bag. Lighter roasted than our everyday coffees, to show what the farm tastes like.
At City Gourmet (Crvena Skopska Opština 11) and at the Bliss Palace Hotel & Spa (Makedonija 5) in Skopje. An espresso from the Reserve line is 120 MKD.
The 400 g bags are new in North Macedonia and the price is being finalised. Message us on Messenger and we will set a bag aside for you, or ask at City Gourmet.
Whole bean. Coffee loses its aroma within minutes of grinding, so grind just before brewing: a hand grinder is enough. Set it fine for espresso, medium-fine for moka and džezva, medium for filter, coarse for French press.
Every bag carries its roast date. Coffee is at its best between 2 and 6 weeks after roasting; keep it in its bag with the zip closed, away from light and heat. Not in the fridge.
You pay the courier in cash on delivery, with no card and nothing up front. Delivery takes 1–3 working days anywhere in North Macedonia; we call to confirm the order first.
You have a 30-day guarantee: if you do not like the taste, call the number on the parcel and we refund you.
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