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Coopac coffee Beans are strictly high grown(SHG) in rich black volcanic soils on the shores of lake kivu at high altitudes ranging from (1500-1900M). The optimal conditions provided at this altitude enables the coffe beans to mature slowly and grow to become very hard and dense.The coffee crop is shade grown under structurally and floristically diverse shade covers while applying only organic fertilizers and less harmful alternatives to pesticides and fungicides. Both these organic practices of using organic fertilizers and planting shade tree go along way in providing not only the necessary plant nutririon but also assist in providing the complex nutrient balance of our coffee fields which is definately required to produce nutrient rich fruit.
Arabica Bourbon Mayaguez / Altitude 1500-1900m / volcanic soils / Organic Certified
The carefully hand-picked Arabicas are processed using the wet method. This washing process intensifies the aromatic flavours of the coffee while reducing its bitterness. first the beans are submerged in a water bath for a period of 16 to 36 hours until they have fully expanded and totally softened.Then a machine seperates the pulp by applying friction right before being placed into concrete water tanks and left to ferment for the following 36 hours. This process of fermentation is vital in breaking down any viscous substances that remain on the beans after depulping.
After the fermentation process is complete the coffee beans are forced against a strong water current to free them from any remaining pulp and impurities. The ripest beans are the heaviest beans so they sink to the bottom of the water tanks where they can be collected easily by the sorters. It is then dried in the sun for no less than three weeks over high raised large tables made of fine-mesh wire netting. The left over outer layers of the bean are then removed by hulling leaving us with green coffee that is packed into sacks and later exported.
Hand-picked / Wet-washed / Sun-dried