Specialty Coffee - KCRS Cooperative, Rwanda

This specialty coffee is certainly the most complex in our range. It produces a very wide aromatic palette, ranging from rhubarb to dark chocolate, including tomato. This coffee is fresh and juicy, the mouth is lively and very long, with notes of red fruits on the finish. The lighter roast that we have chosen makes it particularly suitable for mild methods.     Features - Producer: KCRS Womens’ Cooperative - Region: Rusiga - Species: Arabica - Varieties: Bourbon Mayagez, Bourbon Jackson - Altitude: 1800-2500m - Harvest: February-August - Process: Washed - Flavors: Tomato, red fruits, chocolate - SCA rating: 86 The history of coffee 85% of the farmers who make up the Cooperative Coffee Rusiga Sector (KCRS) have their farms above 2.000 meters above sea level. Incredibly diverse agricultural production takes place on these small plots, where vegetables, beans, sweet potatoes, and more are grown between the coffee plants. This method allows income to be distributed over the year while producing food for the current consumption of local communities. These are generally very small family plots with 6 different crops on average.     The washed process in Rwanda is a little different from what is understood by the term “washed” elsewhere. Full washing here refers to the process of pulping the coffee, followed by a 24-hour dry fermentation period before going through a more traditional wet fermentation, followed by another 24-hour steeping, a method that is often found more commonly in Kenya. This process produces a dense coffee with a very rich aromatic palette.