Varietal – Red Bourbon
Preparation – Washed, Dry Ferment
Location – North of Kibuye
Altitude – 1600+ masl
Importer - Horsham Coffee Roaster
Preparation – Washed, Dry Ferment
Location – North of Kibuye
Altitude – 1600+ masl
Importer - Horsham Coffee Roaster
Sold Out - Our new Workhorse Blend capsules are due to arrive mid October.
Our coffee capsules are compatible with all original Nespresso compatible home machines. 1 pack contains 10 capsules. Order 4 or more packs (40 capsules) and get free UK tracked delivery.
About Horsham Coffee Roaster capsules
Our Nespresso compatible coffee capsules contain directly sourced, ethically traded, speciality grade coffees that have been roasted to optimize extraction when brewed using a suitable machine. Buying capsules that contain speciality grade coffee means less bitterness, more sweetness and overall tastier coffee!
Tasting Notes:
Orange, Caramel, Black Tea with rich chocolate like body.
Subscribe to our Rwanda single-origin coffee capsules and get 50% off your first subscription order by using the code 'Subscribe50%' at checkout.
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.
Producer Overview:
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 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 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 floated 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
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.
Drying takes place in two stages. The first 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. Each days processing is kept separate to create separated lots.
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.
