Rwanda AB

A versatile coffee for all brew methods. It creates sweet and fruity milk based espresso drinks.

Cup Profile:
Fruity, apricots. Mild citric acidity. Pleasant sweetness with a creamy body.

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About This Product

AT A GLANCE
A versatile coffee for all brew methods. It creates sweet and fruity milk based espresso drinks.

THE STORY
Rwacof (Sucafina Rwanda) operates 22 of Rwanda’s 300 coffee washing stations. In concert with their sustainability partner, the Kahawatu Foundation, they invest heavily in farmer training, good agricultural practices and increasing farmer livelihoods.
Furthermore, they are focused on improving income and profitability for our partner farmers
through annual bonuses and the facilitation of zerofee bank accounts, giving farmers more secure storage for their money and the opportunity to build a financial credit history.
At the station, an exceptional attention to detail during postharvest activities ensures the best quality coffee possible. From the moment cherry enters the washing station until it is milled and
bagged for export, Sucafina Rwanda keeps stringent quality controls in place, knowing that high quality coffee is crucial for delivering benefits and adding value across the supply chain.

Sucafina Rwanda’s investment in the Rwandan coffee sector extends beyond mere bricks and
mortar. Rwacof’s Farmer Field School shares information with all their producer partners about
best agricultural practices, conservation tactics, the importance of picking only ripe cherry and more.

THE FACTS
Roast: Well developed medium roast
Varietal: Red Bourbon
Altitude: 1300- 2200 m.a.s.l

Coffee Grade: Semiwashed and sun dried
Producer: Various smallholder producers, milled & exported by Rwacof

CUP PROFILE: Fruity, apricots. Mild citric acidity. Pleasant sweetness with a creamy body.

ROASTER NOTES:
We do offer custom roasting on all 1kgs orders if you would prefer this coffee as a custom light or custom dark roast. A lighter roast will produce more fruity flavours and a darker roast will allow more caramelization of the sugars in the coffee allowing for a more robust cup.

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