Cocatu

Rwandan season is great not only because we love drinking their coffee but because it marks the beginning of fresh East-African arrivals.

This is a separated, naturally processed lot from the Cocatu Producer Group who live around the village of Tumba in Northern Rwanda. These producers deliver their ripe cherry to Kinini Washing Station which is quickly becoming a household name for quality Rwandan coffee.

Leaning on Kinini for its processing efficiency and reputable quality control, the farmers also gain access to training and financial advice, encouraging saving when they get paid. Some farmers also use those savings to lend to other farmers and earn profits, a system they call "Cocatu Microfinance".

Another interesting part about this coffee is the mix of varieties. This bag includes the Bourbon Jackson variety. Mr. Jackson was a coffee farmer in Mysore, India in the early 1900s who discovered trees on his farm tolerant to coffee leaf rust (that tolerance has since been lost and the variety is considered susceptible to rust). Seedlings from these trees were sent to research stations in both Kenya and Tanzania in the 1920s. These original trees gave rise to the Jackson variety now commonly found in Rwanda.

In the cup you'll experience bright, juicy tropical fruit and a mouthfilling sweetness that lingers well after you put it down. We love fresh Rwandan coffees but you don't see a whole lot in the US so get them while they're HOT!

Producer  →  Cocatu Producer Group
Washing Station  →  Kinini
Location  → Tumba, Rulindi, Northern Region, Rwanda
Varieties → BM139, BM71, Bourbon Jackson
Altitude  → 1,800 masl
Process  → Washed