Ingoma

Process
Traditional
Key Descriptor
Citric
Species
Arabica
Delivery availability
Immediate
Profile
Chocolaty
Total SCA Score
83.25
Variety
Red Bourbon
Container
60 Grain Pro Kg
Position
Warehouse

Organoleptic

Profile
profile
Key Descriptor
Descriptors

Attributes

SCA Score
83.25

Acidity

Body

Cupping Data

Agtron
65 - Light Medium
Sample roasting time
8.00 min
Cupping Data
30/08/2022
Grammage
12 g
Milliliters
200 ml
Sample grinding
Cupping - between 600 and 800 microns

Traceability

Origin
Rwanda traceability-map-icon
Coffee Region
Nyamasheke traceability-map-icon

Fruit

Species
Arabica
Varieties
Red Bourbon

Cultivation

Type of soil
Volcanic
Type of cultivation
Mixed
Altitude
1500-1850 m.a.s.l.
Farm size (ha)
8.21

Harvest

  • Crop year
    2022
  • Annual temperature in ºC

    11.0 º
    17.2 º
    21.6 º
    25.9 º
    29.5 º
  • Annual precipitation
    1048.5 mm
    80 days
    93 days
    192 days
  • Days with adverse weather

    1 days
    days
    1 days
    0 days
  • Picking method
    Manual - Selective

Green coffee

Process
Traditional
Process type
Washed - fermented
Process name
Traditional washing
Fermentation Technique
Aerobic
Screen
Colour
Water
9.80 %
0.50

Weight analysis
300.00 gr

Other products that may interest you

Related products

Get to know our courses and become a coffee expert

From professionals for professionals. From the plant, the coffee tree to the cup, all the necessary knowledge at your disposal.
View Courses