Blackberry, stonefruit, raisin, toffee.
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Rwanda Cocatu AA
Cupping notes
Description
Coffee here is picked by the multiple smallholders that fall within the catchment area.
It is then transported to the washing station by 4pm that day to undergo an initial washing cleaning before a short dry fermentation stage in a tank. The tank is then filled with clean water and wet fermentation occurs, before the coffee is transported through channels to the soaking tank.
From here it moves to raised beds to dry under the sun, with shade nets used at peak hours to protect from too much heat.
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Origin
Process
Fully washed
Altitude
1800-2500m
Harvest
April - August
Flavour
Species
SCA score
85
