Rwanda Coopac - Kabirizi Kabere Roasted Coffee

Summary Grower:  COOPAC Cooperative, Kabirizi Washing Station Variety:  Bourbon, Mayaguez Region:  Rutsiro and Rubavu Districts, Western Province- near Lake Kivu, Harvest:  February - May Altitude:  1,500 - 2,000 Meters above sea level Soil:  Volcanic loam Process:  Fully washed and dried on raised beds Certified: Fair Trade and Naturally Grown There are 975 growers represented by the COOPAC subgroup called COOPROCAKI: Coopérative des Producteurs du Café de Kivumu. These producers grow coffee in volcanic soil, harvesting cherry and delivering them the same day to the Kabirizi washing station for purchasing. At the mill, the coffee is depulped the day of delivery,  fermented dry for 12 hours and then given a 24-hour wet fermentation or a "soak," and then washed three times to remove the mucilage. Coffee is then dried in mechanical dryers or raised beds for about 2–3 weeks. Flavor Profile:  This coffee has a very big body with a syrupy mouthfeel. It is sweet with