Briefly Description
This coffee is a Typica-related variety, stemming from a natural mutation of Typica-derivative beans cultivated in Yemen and later moved to Réunion Island. It undergoes anaerobic fermentation, where freshly-harvested cherries are sealed to enhance flavour. This method intensifies fruitiness, acidity, and body. Grown in Rwanda's Western Province, known for its rich, tropical soil and high elevation.
| Farm | Gisiza Village |
|---|---|
| Process | Anaerobic Natural |
| Variety | Bourbon |
| Elevation | 1500 - 2000 MASL MASL |
| Region | Bordering Lake Kivu and the Nyugwe Forest |
| Country | Rwanda |
| Harvest | March - June |
How to Brew?
With this coffee we recommend you to brew it in one of those methods:
Who Is Behind This Amazing Coffee?
COOPAC, founded in April 2001 with 1,100 members, aims to revitalize the coffee industry in Gisenyi, Lake Kivu, by producing high-quality coffee for the gourmet market. This focus has led to rising coffee prices and improved welfare for members through Fair Trade initiatives. In 2003, COOPAC built the Nyamwenda washing station, contributing to approximately 50 stations in the northern lake area and achieving FLO certification. Membership grew to 1,500 by 2004 and now stands at 2,198, with Fair Trade certified coffee exported in 12 containers.
COOPAC is supplying shade tree saplings and agroforestry education to its members to meet organic standards. Their support for Fair Trade initiatives has led to the construction of schools, healthcare clinics, roads, and bridges, along with programs focused on empowering local women and youth.
Coffee Varietal
Bourbon is a Typica-related variety that is the result of a natural mutation of Typica-derivative coffees cultivated in Yemen and transplanted to Île Bourbon (now called Réunion Island).
Coffee Processing
Natural coffee in Rwanda are picked as ripe cherries, float sorted to remove debris and under/over-ripes, then dried on raised beds. Coffee is turned regularly on the raised beds to ensure even drying, resulting a uniform and clean natural cup profile.
It is important to note this coffee was intentionally processed utilising anaerobic fermentation. In general, placing freshly-harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavour impact. We find those anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavour profile.
Region
Bordering Lake Kivu and the Nyugwe Forest, the Western Province of Rwanda is a very abundant and tropical area. The soil is a mixture of sandy and black humus at extreme elevations have allowed for small producers and washing stations to turn out specialty coffee at volumes that Rwanda has never seen before.
