Rwanda – Bwishaza, Washed Coffee

Bwishaza co-operative is located north of Kibuye close to lake Kivu.

They produce a range of different coffees specifically for us including the amazing Thick Natural. The main processing style used at Bwishaza is a double washed method. Coffee is delivered daily during the harvest period (February to June) by small hold farmers. Usually they deliver anything between 10 and 100kg depending on the size of their farm.

After delivery coffee is flotated in water. Defects tend to float and the good quality cherry will sink. After flotation coffee is pulped to remove the fruit and then fermented dry in tanks for about 12 hrs.

After fermentation the coffee is washed in grading channels once again using water to seperate density with the best quality coffee sinking to the bottom in the channels of water. After washing the coffee is soaked a second time in clean water for about 10 hrs.

Drying takes place in two stages. The first stage is done under cover to allow hand sorting to take place and gentle drying to avoid parchement cracking. After 48hrs of shade drying the coffee is moved to raised table to dry in the sun until reaching 12% moisture.


£6.75

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Tasting Notes

Black Tea, Caramel, Orange

Varietal

Red Bourbon

Preparation

Washed

Location

North of Kibuye, Rwanda

Altitude

1650+ masl

Weight

250g

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