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Bwishaza Anaerobic Washed

Bwishaza Anaerobic Washed

Origin: Rwanda

Producer: Bwishaza co-operative

Tasting Notes: Cherry | Orange | Caramel

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  • About Bwishaza Anaerobic Washed | Rwanda

    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.

    This is a special preparation limited edition micro-lot produced using a technique known as anaerobic fermentation.

    1) Harvest only very ripe cherry with careful sorting using flotation to remove defects and to wash the cherry.
    2) Place cherry into sacks and seal so that no air can get into the sacks for 48 hours.
    3) Pulp the coffee to remove the outer layer of fruit.
    4) Ferment the coffee again for 48 hours in sealed sacks and wash.
    5) Dry the coffee on raised table.

    This technique helps to enhance flavours and to create some additional acidity.

  • Coffee Info

    Tasting Notes: Cherry | Orange | Caramel
    Processing Method: Two stage Anaerobic Fermentation
    Varietal: Red Bourbon
    Importer: Horsham Coffee Roaster / IAC

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The 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.

Learn more about Bwishaza

Coffee Origin

Rwanda 🇷🇼

The majority of the coffee grown in Rwanda comes from Reb Bourbon trees grown on small hold farms and delivered to a local washing station for processing. The picture on the shows the Bwishaza washing station surrounded by farms that include coffee, bananas, cassava and other essential crops.

Learn more about Rwanda
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