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.

Coffee is delivered to the Bwishaza washing station 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 the delivery, coffee is floated in water. Defects tend to float, and the good-quality cherry will sink. After the flotation, for the washed coffee, the cherry is pulped to remove the fruit and then fermented dry in tanks for about 12 hrs. After fermentation, the coffee is washed and graded in channels to remove any remaining mucilage and is then moved to raised tables to dry.

The honey process removes the washing stage and involves pulping the cherry to remove the fruit but leaving the sticky mucilage intact during the drying stage. As it dries, this becomes sticky with a ‘honey’-like texture.

Tasting Notes: Honey: Golden Raisin, Orange and Fig | Washed: Orange, Cranberry and Caramel
Processing Method: Honey and washed
Varietal: Red Bourbon
Importer: Horsham Coffee Roaster