COFFEE PRODUCER

Bwishaza

Bwishaza washing station is one of our relationship producers. They are co-operative owned and work with around 500 small-hold farmers. The co-operative produces a wide range of coffees for us include anaerobic natural, honey process and washed coffees.

Overview

Location:

North of Kibuye

Altitude:

1600+ masl

Varietal:

Red Bourbon

Meet The Producers

Bwishaza is located north of Kibuye close to lake Kivu. You can view the exact location via the link to google maps.  Bwishaza washing station is co-operative owned and works with around 500 small-hold farmers. Most of these producers have just a few hundred trees and will harvest coffee every few days during the season, which runs from March to June.

The co-operative produces a wide range of coffees with their main focus on clean, juicy, bright washed coffees. They also produce a range of natural processed coffees specifically for us.

Harvesting & Processing

Coffee is delivered daily during the harvest period (March to June) by small-hold farmers. Usually, they deliver anything between 10 and 100kg depending on the size of their farm.

Washed process: After delivery coffee is floated in water. The coffee is then pulped to remove the fruit and fermented dry in tanks for about 12 hrs. After fermentation, the coffee is washed and graded in channels to remove mucilage and to separate coffee by density. It is then moved to raised tables to dry.

The first drying stage is done undercover to allow hand sorting to take place and gentle drying to avoid parchment cracking. After 48hrs of shade drying the coffee is moved to raised tables to dry in the sun until reaching 12% moisture. 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. The coffee will then be dry milled, which is a process that involves removing the parchment layer and further sorting to remove defects.

Natural process: After delivery the coffee is hand sorted and floated to in water to remove defects. The coffee is then laid out to dry on raised tables and turned regularly to ensure even drying. Carbonic maceration naturals are fermented in sealed containers before being dried on tables.

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