Coko washing station is located in the highest parts of the Gakenke District and run by the small, mainly female Twongerekawa Coko cooperative society. It was set up in 2010 with objectives of increasing the quality of Rwandan coffee, and supporting members and coffee farmers in the region.
The beans are fully washed and double fermented: all coffee is hand picked, depulped, dry fermented for 12 hours, then wet fermented (18 hours), washed with mountain water, shade dried, then sun dried on raised beds.
Coffee from Coko is from an unusually high altitude (2000+ masl), resulting in slowly ripened, juicy beans that have both a typically Rwandan black tea-like finish and sweet taste notes of ripe citrus - like a fine champagne.
If you can, we recommend resting the coffee for 2 weeks to begin experiencing it in its fullness. But we understand if you just can't wait...
Rwanda - Coko
Region: Gakenke District
Tasting Notes: Champagne, lime, red grape