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Rwanda Twongerekawa Coko

Cupping notes

Cherry, orange, oolong tea, vanilla, stonefruit.

Description

Coffee here, once picked goes through a hand sorting on covered tables to hide the effects of the sun.

After an initial washing and pulping, the beans are subject to a double fermentation process that starts with a 12 hour dry fermentation and is completed with a 24 hour wet fermentation

Beans are then dried on raised beds for 18-22 days.

Dry milling is provided at NAEB (National Agricultural Export Development Board) in Kigali, in order to process and package the coffee.

 

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Origin
Process
Fully washed
Altitude
1800 - 2200m
Harvest
March - October
Species
SCA score
84.25
Varietal
Certification
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