Clifton Coffee - Rwanda: Coko-Nyange
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The mill has 16 fermentation tanks. The parchment is then rinsed thoroughly and sorted in washing channels, and then are placed firstly on shaded pre-drying tables, and then after 3 days onto raised African drying tables.? The drying period generally lasts for 15 days, until moisture level reaches 12%. The coffee is turned by hand at regular intervals, and the raised beds allow for air circulation around and under the coffee. During the hottest parts of the day, the coffee is covered to avoid over-exposure to sunlight and heat.
Altitude: 1700-200 masl
Farm/Coop: Coko-Nyange Mill, Nyange Village
Great for: Aeropress, Cafetiere, Filter
Origin: Africa/Rwanda - Coko sector, Gakenke District, Northern Province
Owner: 500 Local producers in partnership with Kayco Coffee LTD
Process Method: Washed - sun dried
Tasting Notes: Complex citrus flavours, good caramel sweetness & light body.
Varietals: Red Bourbon
Roasterr: Clifton Coffee
No delivery product found for Roaster: Clifton Coffee
Initial collection: Clifton Coffee Roasters - Bristol
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