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Rwanda KCRS Womens’ Cooperative

Cupping notes

Peach, orange, apricot, tea rose.

Description

Washed process in Rwanda typically looks a bit different to that which we understand elsewhere as washed.

Fully washed denotes the process of pulping the coffee and allowing a 24 hour dry fermentation period before undergoing more traditional wet fermentation, followed by the typical soaking for 24 hours afterwards, more in line with what you would expect in Kenya.

This yields a syrupy bodied coffee that tends to hold up very well as it ages. It’s not uncommon for a Rwanda to still be tasting great at 18 months or more if stored correctly.

See if it tastes as good as it sounds

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Origin
Process
Fully washed
Altitude
1800 - 2500m
Harvest
March - July
Flavour
Species
SCA score
86
Varietal
Download more coffee information

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