A couple of reminders:

January Partner Meeting:

We voted in November to move the monthly meetings to 09:00 on Thursdays.  The invite has already been sent to all active stores.  If you did not receive it and want to attend, be sure to send a request. 

This month's topics include:

Normal Thursday Q&A this week:  Thursday 1:00.  Same invite as always.

Coffee of the Month for February:   Rwanda

Roast Level: Medium Light

Region: Rutsiro District

Grower Info:  396 smalhold farmers organized in the Coocamu Cooperative

Certs:  FT

Varietal:  Red Bourbon

Altitude: 1600-2000 MASI

Soil: Sandy Loam

Process: Fully washed and dried in raised beds.

Cup Profile:  Bright acidity, fruity, kumquat, sage with a sweet finish

This particular lot was produced at a washing station in the Rutsiro District run by the Coocamu cooperative, which was established in 2010 to help local coffee farmers in the Musasa Sector have access to a closer washing station where they could sell their harvested cherries. The bulk of production comes from small family owned farms where coffee is cultivated on just a few acres of land intercropped with soy beans. Access to a modern washing station gives producers the option to deliver cherries rather than bear the expense and risk of processing themselves.

Processing Detail
Processing at the Coocamu washing station includes hand sorting and floating cherries to remove damaged or underdeveloped coffee. Next, cherries are depulped and fermented for 18 hours without water. Once the dry fermentation is complete the parchment is soaked in fresh water between 18-24 hours to halt fermentation and stabilize the moisture content of the batch. After the soak, the parchment is washed once again, this time in grading channels—long shallow concrete channels with water flowing through—which allows the parchment to naturally separate by density. From here, each separate density grade is moved to pre-drying tables to be hand-sorted for imperfections and gently dried to the touch. After the hand-sort is complete, the parchment is then moved to fully-exposed drying tables to finish drying, a process that takes between 14-21 days depending on the climate.

Top Sellers This Week:

Best Sellers Samples

Flavored Samples

6 Bean

Christmas/Holiday Blend

Single O Samples

Uganda

Cowboy

Mexico

French Vanilla

Cold Brew

Whiskey Barrel

Size: 12oz

Bag Color: Black

Grind: Drip

Sales continue to be extremely good.  SSS +36% 

Don't hesitate to send an email or join a ZOOM if you need a help with your company.

Have a great week.

A couple of reminders:

January Partner Meeting:

We voted in November to move the monthly meetings to 09:00 on Thursdays.  The invite has already been sent to all active stores.  If you did not receive it and want to attend, be sure to send a request. 

This month's topics include:

Normal Thursday Q&A this week:  Thursday 1:00.  Same invite as always.

Coffee of the Month for February:   Rwanda

Roast Level: Medium Light

Region: Rutsiro District

Grower Info:  396 smalhold farmers organized in the Coocamu Cooperative

Certs:  FT

Varietal:  Red Bourbon

Altitude: 1600-2000 MASI

Soil: Sandy Loam

Process: Fully washed and dried in raised beds.

Cup Profile:  Bright acidity, fruity, kumquat, sage with a sweet finish

This particular lot was produced at a washing station in the Rutsiro District run by the Coocamu cooperative, which was established in 2010 to help local coffee farmers in the Musasa Sector have access to a closer washing station where they could sell their harvested cherries. The bulk of production comes from small family owned farms where coffee is cultivated on just a few acres of land intercropped with soy beans. Access to a modern washing station gives producers the option to deliver cherries rather than bear the expense and risk of processing themselves.

Processing Detail
Processing at the Coocamu washing station includes hand sorting and floating cherries to remove damaged or underdeveloped coffee. Next, cherries are depulped and fermented for 18 hours without water. Once the dry fermentation is complete the parchment is soaked in fresh water between 18-24 hours to halt fermentation and stabilize the moisture content of the batch. After the soak, the parchment is washed once again, this time in grading channels—long shallow concrete channels with water flowing through—which allows the parchment to naturally separate by density. From here, each separate density grade is moved to pre-drying tables to be hand-sorted for imperfections and gently dried to the touch. After the hand-sort is complete, the parchment is then moved to fully-exposed drying tables to finish drying, a process that takes between 14-21 days depending on the climate.

Top Sellers This Week:

Best Sellers Samples

Flavored Samples

6 Bean

Christmas/Holiday Blend

Single O Samples

Uganda

Cowboy

Mexico

French Vanilla

Cold Brew

Whiskey Barrel

Size: 12oz

Bag Color: Black

Grind: Drip

Sales continue to be extremely good.  SSS +36% 

Don't hesitate to send an email or join a ZOOM if you need a help with your company.

Have a great week.