Rwanda Tumba Cocatu

Cocatu cups with flavors of golden raisin, raw honey, and caramel malt. Body is thick, and fruited notes of citrus juice and red apple combine with bittersweet flavors of cocoa and tea. City+ to Full City+. Single Origin Espresso.
Out of stock
88
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Jan 16 2015
Lot size 60bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .2 d/300gr, 17-18+ Screen
Roast Recommendations City+ has the most aromatic cup, but we found it works well in a wide range from City to FC+, and the darker roast produce intensely pleasant chocolate roast taste.
Weight 1 LB
Recommended for Espresso Yes
Cocatu is a cooperative in the area of Tumba town, in the very mountainous Rulindo district, Northern Rwanda. Located at 1820 meters, the coop actually draws coffee from the surrounding hills up to 2100 meters. Cocatu receives support from a Kigali-based group who not only provides advice on technical agronomy, but also offers business support to the coop. The later has been absent from many well-intentioned efforts to support cooperative coffee farmers, and can lead to unbearable debt when a coop leaders do not have good business and accounting training. It's not as interesting as discussing cultivars, altitudes and micro-climates, but most coops fail for lack of management, not lack of coffee quality. With this lot, the farmer received 65% of the price we paid, which, when you consider all the expenses to the cooperative to process the coffee, the dry-milling, transport, and export costs, is a higher stake than we have seen in many places. To me, that's sustainable agriculture in a broader sense of the term.
Cocatu comes in strong again this year, offering a solidly sweet cup with complex sugar and fruit sweetness. The dry fragrance has the smell of pear laced with dark cocoa and baking spices. In the darker roast ranges a pungent burned sugar smell develops. Maple sugar and butterscotch billow in the steam after adding hot water, it's an intense sweetness, and dried fruit notes add a fruitcake element to the wet aromatics. Once the coffee reaches drinking temp, you get a golden raisin tartness, raw honey sweetness, and a refreshing red apple note. There's a maltiness too, like caramel malt, as well as a touch of all-spice. Cocatu has a nice, thick body, and background notes of citrus juices and dark chocolate. The finish is very sweet, with cinnamon tea, caramel, and dark chocolate hanging on in the aftertaste. We brewed a City+ roast after two days rest and the profile was so sweet and balanced, with just enough malic brightness to tie the base caramel sugar flavors and complex top notes together.