Rwanda Nyamasheke Coproca
Balanced flavors at a range of roasts, layered sweetness, sparkling acidity in light roasts, and delicate aroma. Broad bittersweetness when roasted dark, with a hint of dried fruit. City to Full City+. Good for espresso.
88.2
Full Cupping Notes
Coproca is such a friendly coffee to roast, one that you almost can't go wrong with. The sweetness persisted in our light to medium-dark roasts, and based on the broad bittersweet flavors in the latter, I'm sure it will satisfy the "2nd Crack" crowd! Grinding a City+ roast, balanced caramel and brown sugar notes connected to soft spice accents, and a hint of raisin. Pouring hot water pulled a note of butter cream frosting in the steam, very sweet and refined, accented by a crisp tea note. Taking my first sips, I found myself making comparisons to clean, well-balanced Antiguan coffee from Guatemala, something currently missing from our list. The flavors are layered with notes of raw sugar, caramelized accents, and complex dark corn syrup. It has medium body, a hint of dried peach, and balanced acidity that sparkles. The main difference to me is that this coffee has tea notes in the aroma (I noted "English Breakfast"), which is something we often pick up on in Rwandan coffee. My Full City brew had balanced roast flavors, Scharffenberger chocolate bar, with hints of dried currants, and a bit more body which will lend itself to espresso.
- Process Method Wet Process (Washed)
- Cultivar Bourbon Types
- Farm Gate Yes
The Coproca washing station is in Kanjonga sector of the Nyameshke district, a high altitude zone that reaches 1830 meters above sea level at the mill. Coproca was a cooperative at some point in its history, and since revitalized under private ownership. Coproca has been a stop for us at least a few times in the past 10 years, but this is our first year buying the coffee. The station is managed by a man named Marius, who you can see if the photos. He led us on a tour this past 2025 harvest, showing some of the improvements they've made at the mill, and their process. They dump the cherries into water on delivery, separating any that float as it's a sign of immaturity, and other defects. The dense coffee that sinks is then sent to the disc pulper to remove the outer cherry and ferment in water. After the coffee is washed of its mucilage, it is moved to the drying beds for two to three weeks depending on the weather.
| Region | Kanjongo, Nyamasheke |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Raised Bed Sun-Dried |
| Arrival date | November 2025 Arrival |
| Lot size | 30 |
| Bag size | 60 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Bourbon |
| Grade | A1 |
| Appearance | .2 d/300gr, 15-17 Screen |
| Roast Recommendations | City to Full City+ |
| Type | Farm Gate |
| Recommended for Espresso | Yes |
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