Brief introduction of Koakaka Farmers' Association Rwanda Coffee

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Rwanda is a landlocked country located in Central Africa. The Democratic Republic of the Congo is bordered to the west, Uganda to the north, Tanzania to the east and Burundi to the south.

The geography of Rwanda is roughly divided into four pieces. The east is the Nile, the west is connected with the rich water resources of the Congo River, the north faces the volcano with fertile volcanic ash soil, and the south has organic soil formed by primary forests, which is known as a fertile country. And it has a lot of undulating terrain, which can be called Qianqiu. The coffee trees growing in this beautiful scenery, due to the temperature difference caused by high altitude, make the coffee beans mature slowly and have an environment capable of producing high-quality coffee. Most of the cultivated varieties are Arabian species, and the coffee produced has a variety of flavors due to the differences in topography and climate in different regions of the east, south, west and west.

Koakaka is an abbreviation for coffee producers' cooperative in Karaba in Rwandan language. It is the cooperative created by the merger of three producers' associations in Guinemakala, Kalama and Nyamagabe County of Luanda.

Karambi Collection was set up in 2003 to adjust the coffee production environment, improve the quality of coffee and increase the income of employees.

The Koakaka Farmers' Association deals with coffee beans from the southern counties of Huye and Nyamagabe, both in the mountains above 1700m above sea level, as the difference in temperature at high altitude allows the beans to mature slowly and is also a well-known producer of high-quality coffee in Rwanda. And at the time of harvest, the coffee farmers in the cooperative seriously picked every red coffee bean, giving the coffee an unparalleled flavor.

The Koakaka Farmers' Association holds a fair trade certification and was awarded a medal for excellent management by the Rwandan government in 2012. He also has a rich resume of winning awards in the coffee review meeting. He was awarded Golden Cup in 2007, Cup of Excellence in 2008 and 2010, and Cup of Excellence in 2013.

The flavor of coffee produced in Koakaka's Karambi selection is affected by the growth environment and post-harvest processing methods of coffee. Karambi selection focuses on the removal of immature coffee beans and implements two methods in the collection and washing of coffee beans. One is to remove the coffee beans by hand, and the other is to use water pressure to remove the floating coffee beans. Remove immature coffee beans and inclusions visually, and then remove floating incomplete fruits by specific gravity. After the endocarp is removed from the peel, pulp and mucus, the endocarp is dried in the sun and hand-selected at the same time.

After the above series of projects, it has become the most suitable treatment of coffee beans.

Taste: ginger-like flavor and apple-like refreshing sour taste, mixed into honey-like sweetness and clear aftertaste.