Rwanda Rulindo Cocatu Cooperative

Cocatu expresses a beautiful and clean sweetness in the cup, with subtle chocolate malt and cacao tones, raw honey sweetness, accents of cinnamon bark, cardamom and clove spices, elderberry tea, and fruited acidity. City to Full City.
Out of stock
88.9
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Dec 12 2016
Lot size 47bags/boxes
Bag size 60.00kg
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
Cocatu is a cooperative in the area of Tumba town, in the mountainous Rulindo district, Northern Rwanda. Located at 1820 meters, the coop actually draws coffee from the surrounding hills of 2000+ meters. Cocatu is one of the surviving cooperatives from a time when many were formed but few truly prospered. The problem was not the quality of coffee or effort of the farmer-members. It was the absence of sound business advice to control expenses and raise the working capital to buy coffee cherry in the harvest. Cocatu has had one great advantage over the last 5 years though: They have had a consistent buyer paying a great price for the coffee. We can't offer much to help run the cooperative, we can't save them from the poor decisions of past leaders, but we can be there supporting them with a price that rewards the great coffee they produce. To me, that's sustainable agriculture in a broader sense of the term, and having just visited Cocatu last week as I write this, I see many improvements indicating they are not only solvent but thriving. New drying beds, a new disc pulper and many happy workers all indicate their success, even though the harvest was relatively small.
This is our first Cocatu arrival of the year, and has beautiful sweetness in the cup. The dry fragrance has the smell of sweet dry spices and dried cherry in light roasts, adding chocolate bittersweets when taken to Full City. In the darker roast ranges a pungent cooked sugar smell develops, especially in wet aroma, and both our light and darker roasts exude maple and caramelized sugar accents when breaking through the crust. Once the coffee reaches drinking temperature, there is a pleasant elderberry tea-like tartness atop a raw honey undercurrent. There's a chocolate malt aspect too, as well as a touch of spice in the finish. Cocatu has a nice, thick body, and paired with a slightly darker roast level (Full City for example) becomes quite fudge-like and accented by cardamom and clove spices. The finish is long and pleasant, with cinnamon bark candy and dark chocolate/cacao tones 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 fruited brightness to tie the base caramel sugar flavors and complex top notes together. And it produces a nice espresso too!