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
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 
Coffee Region
Rutsiro 
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 º17.4 º21.7 º26.0 º29.8 º
-
Annual precipitation
1193.1 mm61 days70 days234 days -
Days with adverse weather
2 daysdays10 days0 days -
Picking method
Manual - Selective
Green coffee
- Process
- Traditional
- Process type
- Washed - fermented
- Process name
- Traditional washing
- Fermentation Technique
- Aerobic
