Misozi Kopakaki is grown in the Karongi District of western Rwanda by over 800 small farmers. The farmers in this area have pooled their coffee, resources, and knowledge together in an effort create the best coffee possible by forming a cooperative they called Kopakaki. After forming their coop, they joined a group of coops called Misozi to aid in the final processing and exportation of their coffee. The Misozi and Kopakaki coops are proudly certified FT to guarantee transparency and fairness throughout their growing community.
Tasting Notes: Nice and chocolaty with a bit of fresh acidity. A bit floral upfront especially at the lighter roasts. Nice lemony citrus tones balanced with a smooth and rich chocolaty factor. A little hint of malty caramel can be found. A bit more delicate of a cup than most Africans, doesn’t hit you over the head with monster herbal or bakers chocolate, quite smooth, clean and easy to drink. Works for darker roasts as well, bigger bodied and brings some of those rougher African bakers chocolate notes when into 2nd crack along with some smokiness.
Roasting Notes: A nice easy coffee to roast and good from light to dark. Recommend a light/medium roast on it as long as you are okay with some acidity (not over the top). If you dislike acidity, make sure to get it close to 2nd crack if not into it, drops the acidity level to almost non-existent.