Rwandan coffee producers harvest ripe cherries and deliver them to the Kigeyo Washing Station, where they are depulped the same day as receipt. The coffee is fermented dry for 12 hours, then underwater for 24, followed by multiple washings to remove the mucilage. The beans are dried in mechanical dryers and on raised beds for 2–3 weeks.
COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion.
Cupping notes: Very sweet and sugary with tangy fruit acidity and a creamy mouthfeel; lots of fruit with grape, tangerine, lime, tropical fruit and floral flavors.