| Country of Origin | Rwanda |
|---|---|
| Region | Coko |
| Crop | Current |
| Species | Bourbon |
| Grade | Specialty |
| Processing | Washed |
| Altitude | 2000 m.a.s.l |
| Moisture | 11.3% |
| Acidity | High |
| Body | Medium body |
| Cup Notes | Berry, caramel fragrance. Juicy red fruit, choc – caramel, black tea. High, pointed acidity. |
Rwanda Coko
The Coko washing station is run by a predominantly female co-operative which aims to alleviate poverty and empower the small holder farmers. Coffee is handpicked, depulped, dry fermented for 12 hours and then wet fermented for 18 hours using mountain water. Coko highlights the best attributes found in Rwandese coffees, with juicy and sweet tasting notes.
