The Rwanda Akagera originates from the Akagera region of Rwanda, located in the Mukama sector. The coffee grows at an altitude of 1,840 metres above sea level and is produced on a Cocamu co-owned farm. The Bourbon beans (BM 139 and RAB C15) score top marks (88,75) and offer an excellent flavour and aroma profile.
Flavour profile: Rwanda Akagera has a complex flavour profile, full of tropical fruits such as lychee, mango and granadilla, and a mildly sweet linden honey. The taste of this special coffee is the result of 74 hours of anaerobic processing, which brings out its unique flavours and aromas.
About the Producer: Akagera Coffee Project is a social enterprise founded in 2016 and based in the Kayonza region of Rwanda. They work with over 1150 local farmers who grow coffee on small family farms (1-2 hectares) at altitudes between 1450 and 2400 meters above sea level. These farmers include the Cocamu co-owned farm, which brings together over 600 members, almost half of whom are women.
Anaerobic treatment: Rwanda Akagera undergoes a specific anaerobic treatment, which starts with the careful selection of the coffee before delivery to the collection centre. The berries are placed in containers from which all the air is pumped out for 74 hours. The coffee is then dried until the skin of the beans turns dark and the beans are separated from the completely dry pulp. Drying continues until the beans have a moisture content of 12 %. The beans are then collected in bags so that the beans can exchange moisture with each other. Finally, the beans are taken to the dehulling machine.