Toffee apple, red fruits, citrus, milk chocolate
Twongerekawa Coko is a co-operative based in Coko sector, Gakenke district, in Rwanda’s northern province. The co-op works with over 1,200 local smallholder farmers, each with an average plot of 1.3ha in size. This lot is Fair-trade and Organic certified with the producers making use of organic fertiliser such as manure, and mulching with coffee pulp.
This lot is 100% sourced from women farmers.
| Origin | Rwanda |
|---|---|
| Subregion | Northern Province, Gakenke District, Coko Sector |
| Harvest Season | 2022/23 |
| Producer Type | Cooperative |
| Wet Mill | Coko |
| Co-Op | Twongerekawa Coko Cooperative |
| Processing | Washed |
| Growing Altitude | 1600m - 2200m |
| Plant Species | Arabica |
|---|---|
| Variety | Bourbon |
| Coffee Grade | RWA CA FW SC 15+ |
| Screen Size | 15 Up |
| Certifications | FLO Fairtrade Certified, Organic certified |
Rwanda FW15+ Twongerekawa Women's Coffee
The head office and farms of Twongerekawa Coko Cooperative are located around Buzanganjwiri Mountain where King Mibambwe III Sentabyo lived between (1741-1746) and Mother of Kigeri IV Rwabugiri called Nyirakideri IV Murorunkwere in (1853-1895).
Gakenke district lies in North West Rwanda near the Volcanoes National Park, home to 1 of only 3 populations of endangered mountain gorillas in the world. Like much of Rwanda - “the land of a thousand hills” - the terrain is mountainous, rugged and exceptionally beautiful. Rich volcanic soils, plentiful sunshine, and tropical rainfall provide exceptional conditions for the cultivation of arabica, and the Bourbon variety particularly excels in the high elevations of Rwanda’s mountains
Ripe cherries are carefully selected, first by hand and then by floatation in clean water tanks. The cherries are then de-pulped and dry-fermented for 12-18 hours. After fermentation the coffee is washed with clean high- pressure water in grading channels which also serve to further sort the coffee by density (the denser beans being of the highest quality selected for this microlot).
The coffee still in its husk (parchment) is then dried in the sun on raised African beds for 14-21 days depending on climatic conditions. The coffee is covered during the hottest part of the day, during rain and at night to protest against damage. Throughout the drying process, the co-op’s processing team carefully turn and handpick the coffee to ensure a consistent drying process and remove any remaining defects.