Deeply sweet, with spice undertones. Vanilla, cocoa powder, rosemary flower, gardenia, ripe pear in aroma and cup. Juicy, rich acidity; delicate, silky mouthfeel. The crisp, gently drying finish is cocoa-toned and redolent of vanilla.
Roast: Dark Medium
Processing: Wet Washed & Sun Dried
Altitude: 1500 - 1900 M.A.S.L.
Harvest: March to August
12 oz. Handcrafted Fair Trade/Organic Coffee
COOPAC coffee Beans are strictly high grown(SHG) in rich black volcanic soils on the shores of lake kivu at high altitudes ranging from (1500-1900M). The optimal conditions provided at this altitude enables the coffee beans to mature slowly and grow to become very hard and dense. The coffee crop is shade grown under structurally and floristically diverse shade covers while applying only organic fertilizers and less harmful alternatives to pesticides and fungicides. Both these organic practices of using organic fertilizers and planting shade tree go a long way in providing not only the necessary plant nutrition but also assist in providing the complex nutrient balance of our coffee fields which is required to produce nutrient rich fruit.
These carefully hand-picked Arabicas are processed using the wet method. This washing process intensifies the aromatic flavors of the coffee while reducing its bitterness. first the beans are submerged in a water bath for a period of 16 to 36 hours until they have fully expanded and totally softened. Then a machine separates the pulp by applying friction right before being placed into concrete water tanks and left to ferment for the following 36 hours. This process of fermentation is vital in breaking down any viscous substances that remain on the beans after depulping.
After the fermentation process is complete the coffee beans are forced against a strong water current to free them from any remaining pulp and impurities. The ripest beans are the heaviest beans, so they sink to the bottom of the water tanks where they can be collected easily by the sorters. It is then dried in the sun for no less than three weeks over high raised large tables made of fine-mesh wire netting. The left over outer layers of the bean are then removed by hulling leaving us with green coffee that is packed into sacks and later exported.
Coopac was established in April of 2001 with 110 members aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives were to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market to gain higher returns for our collective efforts thereby increase the wellbeing of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the wellbeing of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to construct the Nyamwenda washing station in 2003 with partial grant, partial credit.
COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members to adhere to strict organic practices with ongoing assistance provided to fair trade community-based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programs