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.

See if it tastes as good as it sounds

Request a sample

Origin

Rwanda

Process

Fully washed

Altitude

1800 - 2200m

Harvest

March - October

Flavour

Black tea, Cherry, Orange, Peach, Vanilla

Species

Coffea Arabica

SCA score

84.25

Varietal

Bourbon

Certification

Fairtrade, Organic

Download more coffee information

Similar coffees

Rwanda Kinini AA

Jasmine
Maple syrup
Orange
Raspberry

SCA86.5

View

Rwanda Kinini Natural

Blueberry
Chocolate
Fruity
Mango
Overall Sweet

SCA86.50

View

Burundi Agahore Lot A0002

Chocolate
Lemon
Orange
Peach

SCA84.75

View