Rwanda Coproca Natural Process

Summary

A single origin specialty coffee from Rwanda's Western Province, produced by 603 smallholder farmers in the Nyamasheke District through the Coproca cooperative. Grown at altitudes of 1,830–1,950 meters. The variety is Red Bourbon, processed using the natural method with cherries dried on raised beds for 35–40 days. Medium roast with an SCA score of 86.25. Flavour notes include lime, apple, liquorice, black tea, caramel, and dark chocolate.

Details

Format

Bean

Decaffeinated

No

Cupping score

86.25

Producer

Coproca

Altitude

1800 m.a.s.l

Variety

Red Bourbon

Notes

Caramel, Licorice, Black Tea, Lime, Dark Chocolate, Apple

The roaster

Copper Coffee Roasters

Copper Coffee Roasters is a specialty coffee roastery and cafe tucked inside a rustic barn at Bramley Hedge Farm, somewhere in the UK. They roast in small batc…