Rwanda Lake KivuRwanda
Citrus notes & Caramel
Awarded Cup of Excellence
About Rwanda Kivu:
The aromatic flavours of this wonderful hand-picked, wet washed and sun dried Bourbon coffee, are suggestive of a rich buttery sweet toffee caramel, red berry and citrus notes along with the hint of spices such as clove and cinnamon.
The buttery creaminess of it’s rich body carries nicely into the aftertaste. The high altitudes and nitrogen rich volcanic soils can be found across the country, creating excellent conditions for the production of the high quality beans that we love to roast and taste!
- Aroma: Toffee Caramel
- Flavour: Balanced citrus notes with buttery caramel finish
- Body: Full
- Acidity: Bright, Zesty, Citric
- Score: 86.97 Awarded Cup of Excellence!
- Origin: Rwanda: Region: Lake Kivu, Albertine Rift,
- Farmer: Coopac Farmers Union
- Variety: Arabica Bourbon Mayaguez
- Process: Wet Washed
- Roast: Medium
- Altitude: 1500 - 1900m
About the growers:
Coopac coffee beans are strictly high grown(SHG) in rich black volcanic soils on the shores of Lake Kivu at high altitudes ranging from (1500-1900m). The optimal conditions provided at this altitude enables the coffee beans to mature slowly and grow to become very hard and dense.
The coffee crop is shade grown under structurally and floral diverse shade covers while applying only organic fertilisers and less harmful alternatives to pesticides and fungicides. Both these organic practices of using organic fertilisers and planting shade tree go along way in providing not only the necessary plant nutrition but also assist in providing the complex nutrient balance of our coffee fields which is definitely required to produce nutrient rich fruit.
The carefully hand-picked Arabica's are processed using the wet method. This washing process intensifies the aromatic flavours of the coffee while reducing its bitterness. first the beans are submerged in a water bath for a period of 16 to 36 hours until they have fully expanded and totally softened.Then a machine separates the pulp by applying friction right before being placed into concrete water tanks and left to ferment for the following 36 hours. This process of fermentation is vital in breaking down any viscous substances that remain on the beans after de-pulping.
After the fermentation process is complete the coffee beans are forced against a strong water current to free them from any remaining pulp and impurities. The ripest beans are the heaviest beans so they sink to the bottom of the water tanks where they can be collected easily by the sorters. It is then dried in the sun for no less than three weeks over high raised large tables made of fine-mesh wire netting. The left over outer layers of the bean are then removed by hulling leaving us with green coffee that is packed into sacks and later exported.