Rwanda Coffee | characteristics of Sun Bourbon Flavor in Elephant Cooperative

Country: Rwanda

Production area: Elephant Cooperative

Altitude: 1700 m

Breed: Bourbon

Treatment: Solarization

Flavor: Lemon, orange blossom aromas with caramel sweetness, velvety Darjeeling black tea taste, rich variations of orange peel, berry and cocoa, layered.

More than 95% of Rwanda's coffee varieties are Bourbon, grown on fertile volcanic soil. Located at an altitude of 1700 meters, surrounded by mountains of more than 2000 meters, coffee is grown on these mountains. The cooperative began operations in 2007 and expands every year. More than 25000 coffee farmers send coffee cherries to co-operatives for coffee processing, and they are committed to organic cultivation and natural farming methods to make coffee cherries rich and complete with high quality berries. In the treatment plant, twice the normal washing time of 48 hours is used to make the green beans more mature and add characteristics, supplemented by shelf exposure to remove the bad beans that may be produced by long soaking time or other reasons. This, coupled with the introduction of a fair trade model, improves farmers 'incomes and village infrastructure, and makes education and medical services affordable for farmers.