Lime, Bergamot & Passion Fruit.
Variety: Red Bourbon/Jackson
Producer: Several smallholders
The Coproca wet mill is located in the Western Province of Nyamasheke District near the Rwanda Congo Nile Mountain Chain. The Coffee Washing Station is situated at 1835m above sea level and sources coffee from up to 1900m. The average annual rainfall of 1250mm and a deep, fertile volcanic soil contributes to the production of a premium quality coffee.
Coproca started in 2005 with a small number of members. The cooperative was the brainchild of Marie José Kankera, the deputy speaker for Finance and Administration in Rwanda at that time. In 2016, Coproca processed 497,584 kilos of cherry. The production is gradually increasing as a result of training programmes on good agricultural practices aimed at farmers at the end of 2013.
Coproca is equipped with a Mackinon disc pulper with 3 discs. It has 6 large fermentation tanks and over 90 drying tables. Here coffee is hand sorted then floated before being pulped. Then coffee is pulped within 8 hours after coffee harvest. Parchment undergoes dry fermentation for 12-18 hours before the remaining mucilage is washed off, followed by soaking which typically takes 18-20 hours, before the coffee is dried on raised beds.