Rwanda Coffee Beans - Bwishaza Lot 2 Washed


Rwanda - Bwishaza Lot 2 Washed


Varietal –  Red Bourbon
Preparation – Washed
Location – North of Kibuye, Lake Kivu
Altitude – 1600+ masl


Our coffees from Rwanda are directly traded with producers and we are able to offer full transparency and detailed information on these coffees. For more information on how we source coffees take a look at our Transparency Report

For every kilo of Rwandan coffee sold we will ensure a tree is planted in the Gishwati-Mukura forest in Rwanda. For more information visit our OneTreePlanted page.

We first visited Rwanda in 2014 and over the last few years we've developed some very close relationships within the Rwandan coffee community. We first visited Bwishaza co-operative in 2015 and have been buying coffee from them every year.

Bwishaza co-operative is located north of Kibuye close to lake Kivu. You can view the exact location via the link to google maps. 

Producer Overview:

Bwishaza is a co-operative of coffee producers with around 500 farming members. The members are also the owners of the co-operative so this is a fully integrated operation that is focused on making sure that farmers and members are able to run a profitable coffee operation. 

They produce a range of different coffees specifically for us including experimental naturals that are featured during the course of the year. The main processing style used at Bwishaza is a double washed method and the co-operative is fairtrade certified.

Rwanda Bwishaza coffee sorting

 Hand sorting coffee

Harvesting and Processing:

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:

Rwanda Bwishaza dry fermented coffee
Dry fermentation

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 tables to dry in the sun until reaching 12% moisture. Each days processing is kept seperate to create seperated lots. 

Rwanda Bwishaza coffee drying on tables

Coffee drying under shade and on raised tables

After the coffee has dried it is stored in a cool stored room and samples are sent away to be roasted, cupped and graded in Rwanda and also sent to us to be sampled. Once we've selected the lots we've like to purchase the coffee will be dry milled. This process involves removing the parchment layer and further sorting to remove defects.

Tasting Notes: 

Orange, Caramel, Black Tea.  A lovely well balanced coffee that is great as espresso and filter and works well with and without milk.


This coffee works well for all brew methods. 

Filter: Dose 15g, water 250g. 

Espresso: Dose 18 gram to 40 gram yield over about 30 seconds. 

This coffee is available as whole bean and pre-ground but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home. 

Subscription Terms and conditions:

  • The subscription charge will be collected at the period of time specified when ordering (ie every 1,2,3 or 4 weeks)
  • Your subscription can be cancelled after the first 3 orders.

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