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Cocatut is a cooperative in the town of Tumba and in the mountainous Rulindo district, north of Rwanda.

Located in 1820 Michael, this shelter forms coffee in 2000 + Michael's hill. Cocatu is one of these cooperatives that have been formed to survive, and a few of them can prosper.

But his problem is not the quality of coffee or the efforts of farmers. Instead, there is no business advice to control costs and increase liquidity to buy coffee fruit during a bumper harvest, but Cocatu has a 15-year advantage: they have a continuous buyer to buy their coffee at a good price. We can't provide a lot of help to help the co-op operate, we can't save them from the leaders who made bad decisions in the past, but we can support them with their production of good coffee at the same price.

For me, the sustainability of this broader term is in agriculture, and when I visited Cocatu last week and wrote this article, I saw a lot of improvements and said that they were not only solving problems but also making progress and prosperity. Even if their harvest is relatively small, new drying layers, new pulp collectors and a lot of happy workers all show their success.

Cupping Notes

Cup test result

This is the last, late harvest of Cocatu, and there is beautiful fruit sweetness in the cup test. The dry aroma has black cherries with a hint of bitter sweet chocolate. The irritating caramel flavor will develop in the range of deep culture. After water injection, maple syrup and cream sugar bulge in the steam, accompanied by the wet aroma of palm fruits, plums and dried figs. Once the coffee reaches the drinkable temperature, it will have the acidity of deep blackberries, raw honey and some fine-tuned plums. There will also be some chocolate malt and a little flavor in the aftertaste. Cocatu has a good, mellow taste, and a paired deep-baked baking grade makes him look like fudge. His finish is long and pleasant, accompanied by cinnamon tea and dark chocolate

We bake City+, after a two-day break and the coffee time thermometer is very sweet and balanced, with enough malt brightness to tie the caramel flavor and slightly complex flavor. This produces a good espresso.

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