Introduction to COCAN Kabuga Coffee Cooperative in Rwanda and Flavor Characteristics of Rwandan Coffee

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Rwandan Coffee Flavor Profile

Rwandan coffee exhibits a diverse range of flavors: cherry, grape, lime, chocolate, cantaloupe, orange, honey, candy, apricot, plum, and more.

These fruit flavors are actually a testament to excellent growing conditions. According to data provided by the National Agricultural Export Development Board, Rwanda currently has approximately 400,000 small-scale production units, with farms generally situated at elevations of 1,700-2,000 meters. High altitude creates complex coffee flavors. The country's coffee production mostly comes from the western and southern regions, but in fact, there are five producing areas. In the southwest, the Virunga volcanic region is prominent, home to the famous Silverback Mountain. To the west of the country lies the Kivu region near Lake Kivu. In the central part of the country, there's the Kizi Rift region. Moving to the southern end of the map, there's the lower-altitude Akagera region, approximately 1,300 meters high. Finally, in the east lies the Muhazi region.

While regional characteristics vary, generally all Rwandan areas feature high altitude and nitrogen-rich volcanic soil. To produce high-quality coffee, these conditions are naturally essential.

Challenges and Development

Today, Rwanda's coffee industry is stronger than ever before, but it still faces challenges. The biggest issue is the "potato flavor defect" problem, which affects the quality of Rwandan and Burundian coffee. The potato flavor defect is caused by an ant insect that draws nutrients from the cherries. During harvest season, the small punctures caused by the insect are difficult to detect, but the resulting raw potato odor is noticeable during cupping.

Additionally, Rwandan coffee growers and producers face challenges that exist worldwide: climate change, reduction of land suitable for coffee cultivation, low prices... However, Rwanda's coffee industry continues to develop, with a focus on quality and processing methods.

Distinctive Characteristics

The reason many people love Rwandan coffee is its rich, mellow mouthfeel. This sweet, intense characteristic is partly attributed to the coffee varieties: most Rwandan coffee beans are either Bourbon or Bourbon derivatives.

COCAN Kabuga Washing Station

COCAN Kabuga boasts beautiful scenery in high-altitude areas near Lake Kivu. The CWS (Coffee Washing Station) began in 2010, located in the Karambi sector of Nyamasheke District, Western Province.

The coffee washing station processes fully washed coffee at the facility. The process involves double fermentation (36 hours); 4 covered tables for manual sorting and drying on tables. Pulp is distributed to farmers for composting, and it also encourages farmers to use cherry compost that can serve as organic fertilizer.

Recently, the cooperative initiated Farmer Field School (FFS) training to educate farmers in good coffee cultivation practices.

Regional Specifications

• Region: Western Province
• District: Nyamasheke
• Sector: Karambi
• Variety: Bourbon
• Altitude: 1750-2000m
• Soil Type: Sandy
• Average Soil pH: 4.2-4.6
• Shipping Time: June to October
• Exporter: Cyahinda Coffee
• Established: 2010
• Producers: 328 (130 female)
• Harvest Time: March to July

FrontStreet Coffee recommends brewing Rwandan coffee with water at 89-91°C, which yields flavors of pineapple, lemon verbena, grapefruit, and berries.

About FrontStreet Coffee

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing online shop services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473