|Origin:||Rutsiro District, Rwanda|
|Producer:||Coocamu Musasa Coop|
|Altitude:||1400 - 1500 Meters|
The Western Province of Rwanda borders on Lake Kivu, one of the Great Lakes in Africa. The high altitudes and volcanic soil define the landscape that have attracted an abundance of coffee farmers. Coocamu is a sweet, round-bodied coffee whose quality is intrinsically tied to that nutrient-rich earth. Fresh raspberry and strawberry notes bring sweetness and a tart, mouth-watering acidity to the cup. The berry flavours that dominate body are filled out with a creamy vanilla custard character and captivating floral undertones.
Most Rwandan coffee is produced by smallholders, where each farmer tends to as little as one hectare of land each. Smallholders then organize into co-operatives, where wet-mill infrastructure and other resources have been communalized. This allows producers to wash their coffee efficiently. Coocamu Musasa is one of these co-operatives.
The processing style on Coocamu is classically Rwandan. Freshly hand-picked coffee first undergo an initial fermentation before being cleaned and refermented under water in large tanks for 36-hours. Afterwards, the beans are dried on raised beds and transported to Kigali where they are dry milled for export.