Muka Kivu

Process
Traditional
Key Descriptor
Stone fruits
Species
Arabica
Delivery availability
Pending
Profile
Chocolaty
Total SCA Score
83.50
Variety
Red Bourbon
Container
60.00 Grain Pro Kg
Position
Embarked

Organoleptic

Profile
profile
Key Descriptor
Descriptors

Attributes

SCA Score
83.50

Acidity

Body

Cupping Data

Agtron
65 - Light Medium
Grammage
12 g
Milliliters
200 ml
Sample grinding
Cupping - between 600 and 800 microns

Traceability

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

Fruit

Species
Arabica
Varieties
Red Bourbon

Cultivation

Type of soil
Volcanic
Type of cultivation
Mixed
Altitude
1500-1900 m.a.s.l.

Harvest

  • Crop year
    2022
  • Annual temperature in ºC

    11.5 º
    17.4 º
    21.7 º
    26.0 º
    29.8 º
  • Annual precipitation
    1193.1 mm
    61 days
    70 days
    234 days
  • Days with adverse weather

    2 days
    days
    10 days
    0 days
  • Picking method
    Manual - Selective

Green coffee

Process
Traditional
Process type
Washed - fermented
Process name
Traditional washing
Fermentation Technique
Aerobic

Weight analysis
350.00 gr