Rwanda Kopakaki


The Kopakaki cooperative has been producing coffee since 2007. On average the number of trees/farmer is around 380 on an average of 0.15 hectares. Coffee is delivered to the washing station by those farmers within walking distance and the cooperative can also send out a hired car to assist with collection when farmers need it. After arriving at the washing station, the coffee is pulped and dry-fermented for 2 days, then rinsed and soaked for another 24 hours. Wet parchment is hand-picked on covered raised beds before being moved to the drying beds. While the group has grown from just 12 MT in 2007 to over 57 in 2014, they have remained very committed to quality and are making their plans for growth to ensure that they continue along the same path. .

Cupping Notes: The flavor of this coffee has a green melon, lemon-lime, red wine, sage, floral, botanicals, bright/citric acidity, and a nectar-like body.

Varietal: Bourbon, Jackson

Processing: Wet Processed (WP)

Certifications: Fair Trade

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