Tasting Notes: Jammy raspberry and jammy blueberry with mellow cola and golden syrup flavours. Syrupy sweetness and mild juicy acidity.
Suited to: All Filter Brewing Methods & Espresso
Process: Anaerobic Natural
Botanical Cultivars: Bourbon
Cooperative: COOPAC, Kirorero Washing Station
Region: Western Province
Altitude: 1500–2000 Metres above sea level
Coopac was established in April of 2001 with 1100 members aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in the region and focus on producing the highest quality coffee.
Rwanda, Gisiza Village
Naturals in Rwanda are picked as ripe cherries, float sorted to remove debris and under/over-ripes, then dried on raised beds. Coffee is turned regularly on the raised beds to ensure even drying, resulting a uniform and clean natural cup profile.
This particular lot is intentionally processed utilizing anaerobic fermentation. We find those anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile.
Bordering Lake Kivu and the Nyugwe Forest, the Western Province of Rwanda is a very abundant and tropical area. The soil is a mixture of sandy and black humus at extreme elevations have allowed for small producers and washing stations to turn out specialty coffee at volumes that Rwanda has never seen before.