I always enjoy a good Rwandan coffee. I find them to be one of the more bold countries of origin, but still, contain the complexity of an Ethiopian or even a Kenyan coffee. This one has the typical chocolate richness you would expect, but I feel like it's almost deeper than that. Perhaps like a dry merlot.
Situated in the Northern Provence in the highest parts of the Gakenke District lies the Coko washing station. It’s run by a predominantly female co-operative. They are using a Penagos – washer which doesn’t use a lot of water, rather than the traditional three disk – pulpers, which are used herein Rwanda and which need a lot of water in order to process the cherries. This processing allowed them to begin their cooperative on a site which had very little water resources. The water used is mountain water. All the coffee here is hand-picked, depulped, dry fermented for 12 hours and then wet fermented for 18 hours. The coffee is firstly shade-dried and then sun-dried on raised beds along the steep mountain slopes.
||Full City Plus (Dark)
||Washed (Wet Process)
Northern Province, Gakenke District
||Dark Red Grapes, Brown Sugar