Eight-hundred farmers joined together to form the Fair Trade Organic Abakundakwa co-op (it means "for the love of coffee!). They then joined under the umbrella of the Misozi co-op to help market the coffee to the world.
Kopakaki grows only bourbon varietal, at 4500 feet above sea level in the south-western part of the country, north of Burundi. This is a washed process bean, but is sweet and fruity like a typical African coffee.
The complexity of this coffee is unexpected. It is sugary sweet and very fruity. It is winey and bright like a Kenya, and depending on whether you take it a few degrees lighter or darker, you taste notes of peach, cranberry, red wine, raspberry, lime, caramel, and grapefruit. It has medium body and medium acidity. We roast it not quite into the 2nd cracks to best enjoy the sweetness and fruity notes of this coffee without the acidity being overpowering, but if you like tart and bright, keep it light! This bean makes a great espresso or espresso component when you take it 30 seconds into the 2nd cracks, but otherwise, it's not an ideal coffee for dark roasts.
The coffee came into the US in February 2019.
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