Cherry, Black Currant, Lemon & Chocolate
Cultivar: Red Bourbon
Region: Nyamasheke District
Producer: Coproca
Process: Natural
Altitude: 1800masl
The processing method for this coffee is a natural process. Only the best cherries from identified farmers are received at the CWS (Central Washing Station) and undergo proper sorting to remove defects. The cherries are floated in a tank to remove floaters, and only the high-density red cherries are kept. The drying process takes place on flat tables with close-knit wire mesh and shade nets. Cherries are turned every 30-40 minutes and are heaped in the middle of the table during peak sunshine to prevent cell damage from excessive heat. This process takes between 35 and 40 days to reach the desired moisture content of 11.5%.
Community and Environmental Initiatives
C. Dorman Coproca is involved in providing inputs like fertilizers and pesticides to its farmers in partnership with NAEB. The CWS has created 80 new jobs for the surrounding community during the processing period and has sponsored farmer field schools on Good Agricultural Practices (GAPs). A coffee nursery of around 50,000 seedlings is being prepared for free distribution to farmers to help sustain future production.
The CWS is certified with RFA (Rainforest Alliance) and C.A.F.E Practices. Through its certification programs, C. Dorman Coproca has renovated Ruheru primary and nursery school and trained farmers on ecosystem conservation, wildlife protection, water conservation, integrated crop management, and integrated waste management. A project is in progress to establish a nursery of 30,000 coffee seedlings and 5,000 shade tree seedlings for farmers. A future challenge to overcome is the limited accessibility, with plans to renovate the feeder road to the CWS.
