Flavor characteristics of Rwandan Coffee in Rwanda lovers' Cooperative

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Rwanda_Coffee lovers cooperative

Rwanda Dukunde Kawa Cooperative

I got a 92 in Coffee Review!

Dukunde Kawa Cooperative was founded in 2000 and is now organized by more than 2000 coffee farmer families, 80% of the labor work is done by women, and in 2003 it has its own washing plant, funded by the Defense System Fund, in exchange for which 10% of the cooperative's total annual coffee production income is donated to this fund. Farmers gather ripe reddish-purple coffee berries at local harvest times and collect them at processing stations, selecting them by hand to ensure that no immature or damaged fruit is mixed in. After peeling, fermentation is carried out at cool temperatures for 12 to 18 hours, and the pulp is washed in a canal. During the drying process, the treatment station members manually turn and carefully care to ensure that the shelled green beans do not lose moisture too quickly or dry unevenly in full sunlight until the moisture content of the green beans falls steadily below 14%.

Palate Description: Succulent aromas of dried lemon, raspberry fruit, citrus and plum, sweet notes of maple syrup, deep notes of dark chocolate.

Coffee 36 aromas: lemon citrus, caramel, dark chocolate, toast