Rwanda Coffee | characteristics of Sun Bourbon Flavor in Elephant Cooperative
Country: Rwanda
Production area: Elephant Cooperative
Altitude: 1700 m
Breed: Bourbon
Treatment: Solarization
Flavor: Lemon, orange blossom aromas with caramel sweetness, velvety Darjeeling black tea taste, rich variations of orange peel, berry and cocoa, layered.
More than 95% of Rwanda's coffee varieties are Bourbon, grown on fertile volcanic soil. Located at an altitude of 1700 meters, surrounded by mountains of more than 2000 meters, coffee is grown on these mountains. The cooperative began operations in 2007 and expands every year. More than 25000 coffee farmers send coffee cherries to co-operatives for coffee processing, and they are committed to organic cultivation and natural farming methods to make coffee cherries rich and complete with high quality berries. In the treatment plant, twice the normal washing time of 48 hours is used to make the green beans more mature and add characteristics, supplemented by shelf exposure to remove the bad beans that may be produced by long soaking time or other reasons. This, coupled with the introduction of a fair trade model, improves farmers 'incomes and village infrastructure, and makes education and medical services affordable for farmers.
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Ethiopia Sun Xida Moyadi G1 Cup Test 95 points production area: MichichaKelensoMoconissa Town, Sidama Province Variety: TypicaHeirloom (local native species) production: Ardi (local coffee farmers)
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Rwandan Coffee | what's the flavor of washed bourbon coffee from Musasha Cooperative?
Country: Rwanda producing area: Musasha Cooperative altitude: 1700 m Variety: bourbon treatment: washed flavor: nut cream, sweet melon and fruit, green plum, Body is thickly located in the Rushashi producing area in northern Rwanda, another well-known name is Dukundekawa, which has achieved good results in cup test competitions in previous years. The Musasha Cooperative was established in 2002 and has been in the authorities since 2003.
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