RWANDA Twongerekawa Coko
Grown in the northern district of Gakenke by the members of the ‘Twongerakawa Coko’ co-operative at height of 1800—2200 masl
The coffee is of the Bourbon varietal, which once picked goes through a hand sorting on covered tables to hide the effects of the sun. After an initial washing and pulping, the beans are subject to a 24-hour double fermentation process before being dried on raised beds and stored in a new ventilated warehouse. Left over pulp is distributed back to the farmers for use as compost.
A beautiful smooth coffee with good body, floral aroma, notes of plum, orange, rhubarb & black tea.
SCCA score 84