Rwanda Coffee Beans - Bwishaza Washed | Dry Fermentation
Rwanda Coffee Beans - Bwishaza Washed | Dry Fermentation Rwanda Coffee Beans - Bwishaza Washed | Dry Fermentation Rwanda Coffee Beans - Bwishaza Washed | Dry Fermentation Rwanda - Liza Washed 2018-2019 crop - Horsham Coffee Roaster
£6.75 GBP

Tasting notes: Blood Orange, Black Tea, Caramel

Brewing: This coffee works well with all filter brewers and espresso. For filter we recommend a 1 - 15.5 brew ratio, and for espresso a 1 - 2.2 brew ratio. 

Example: 

Filter: 16g - 250ml // Espresso: 18g - 40g 

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. The co-operative traditionally focused on producing speciality washed coffees in lot sizes of 50 x 60kg bags. We still buy these larger lots as the cups scores are often very good and their best lots score around the 86 mark. In 2015 we asked the board members if they would be interested in producing some smaller experimental lots to include naturals and washed lots. 

The Bwishaza dry fermentation microlot is just 300kg in total and has been vacuum packed in 30kg boxes to ensure freshness. For this experiment we asked the producers to focus on hand sorting the cherry delivery to ensure as many defects were removed before using flotation to further remove any under-ripe cherry and contamination. This was then followed by pulping and a dry fermentation. Dry fermentation involves leaving the coffee for 12-16 hrs to break down the mucilage left on the coffee after pulping (the other commonly used method is a wet ferment with water). Dry fermentation exposes the coffee to more oxygen compared to the wet fermentation method. The difference in oxygen exposure during fermentation can make a significant difference to the final flavours. After this the coffee is graded in grading channels and soaked in water for 10-12 hrs. The results of this careful processed microlot are outstanding. We love the well balanced, clean and juicy fruit notes with excellent caramel like sweetness. 

In 2017 we funded a school repair project in the Rwanda Gishyita community. This year we are working on projects with a school local to Bwishaza and Liza washing stations. More information will be available soon and we are committed to working on long term projects in Rwanda.

 

Rwanda Bwishaza Washing Station
Location: Near to Cyangugu, South West Rwanda
Varietal: Red Bourbon
Processing: Washed - Double Soaked, Wet Fermentation
Altitude: 1650 + masl 

 

  

  • We recommend buying whole bean coffee and grinding before brewing. We also sell 250g bags pre-ground. 1kg bags are available as wholebean only.
  • Same working day dispatch on orders placed before 10am.

    Customer Reviews

    Based on 45 reviews
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    M
    M.
    Great coffee

    Very tasty and affordable, especially when buying 1 kg

    n
    n.A.

    I didn’t reserve it yet

    M
    M.J.A.
    The best coffee

    I have this on re-order every week it's so damn good! Well done guys.

    K
    K.P.
    Great coffee

    Can’t tell you just how lovely this coffee is I have to admit I did try a cheaper product somewhere else but it’s got nothing on the Horsham coffee roaster

    A
    A.R.
    Excellent customer service

    After a mishap with my order Horsham Coffee Roasters were excellent in dealing with my complaint and provided excellent customer service. The coffee is the best I have tasted and I would highly recommend them to fellow coffee lovers.