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2018 fair trade fair trade small white flavored coffee bourbon bean hand-brewing proposal of Rwanda Kopeck Cooperative

Published: 2024-11-02 Author: World Gafei
Last Updated: 2024/11/02, Professional coffee knowledge exchange more coffee bean information please follow Coffee Workshop (Wechat official account cafe_style) RWANDA FAIR TRADE ORGANIC COOPAC BOURBON LOTS 2018 Rwanda Coffee Corpec Cooperative Fair Trade Organic bourbon Micro Coffee White Neroli, soft acidity, Juice Origin: The Rubavu and the Rutsiro di

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

RWANDA FAIR TRADE ORGANIC COOPAC BOURBON LOTS

2018 Rwanda Coffee Kopeck Cooperative Fair Trade Organic bourbon Micro-batch Coffee

White orange blossom, soft acidity, fruit juice feeling

Origin: The Rubavu and the Rutsiro districts, Western of Rwanda

Bean seed: Bourbon Mayaguez

Processing plant: 2200 smallholder farmers from COOPAC

Altitude: 1500-1900 meters

Handling method: Fully washed and dried on raised beds

Picking and processing time: 2017 Universe 2018

Baking degree: Light

This batch of Rwandan coffee is produced by members of the COOPAC Cooperative, an association of about 2200 small coffee producers from the Rubavu and Rutsiro regions in the western provinces of Rwanda. The cooperative was established in 2001 to reshape the quality of coffee in the region and to create a sustainable form of income for its members.

COOPAC has invested in 50 water washing stations in the region and formed a benign land forestry and animal husbandry ecosystem where farmers can plant shade trees and dairy farming as an alternative source of income. COOPAC also has a comprehensive technical assistance program to help members practice organic farming on their farms. Since 2008, excellent results have been achieved in the one Cup of Excellence in Rwanda.

Analysis of coffee brewing in Rwanda

Hand punch reference

Stew with V60 cup, 15 grams of powder and 30 grams of water for 35 seconds, extract at 89-90 degrees Celsius, 1:15, grind small Fuji 3.5. the second time water injection to 140ml, wait for water to drop and then slowly water injection, uniform speed, water level should not be too high, again water injection to 225ml stop, extraction time 2:00 seconds ~

Quickly bring out the attractive aroma of citrus when brewing, and feel the feeling of citrus black tea after the entrance.

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