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lime & dark chocolate finish
5) The coffee is then dried on raised beds or tarpaulin for around 21 days until it reached below 12%
crisp finish Moisture Level 9
an anaerobic fermentation stage is employed to standardize the profile
Diego has mitigated the challenges of a changeable climate and produced coffees of a very high standard
Coproca Lot 1214, Nyamasheke District, Rwanda | Natural FSC-8444 Burundi lime & dark chocolate finishLocation: Western Province, Nyamasheke District,Kanjongo Sector Producer Coproca 1214 Varietal: Red Bourbon Process: Natural Altitude: 1800 Production Harvest Date: 2025 Cup Score: 85. 75 Cup profile: Lime, apple, licorice, black tea, caramel, dark chocolate. The Coproca Washing Station is located in the Western Province of Rwanda, within the Nyamasheke District, in the Kanjongo Sector. It is privately owned by C. Dorman Rwanda. The coffee is
