Bwishaza | RWANDA



TASTE | Blood Orange , Caramel and Black Tea

PROCESS | Washed

VARIETAL | Red Bourbon

REGION | Kibuye

ALTITUDE | 1650 masl

BAG SIZE | 250g


Suitable for

Visit our Brew Guides guide for our postroast tips and advice on brewing the perfect cup.


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 2016 and have been buying coffee from them every year. Click the link to view a map of their exact location.

Bwishaza are a co-operative owned and operated washing station. They produce a range of different processes specifically for us and these include experimental washed coffees and natural processed coffees. This lot is one of their larger ones processed using a washed double soaked method. Ripe cherry is hand harvested and delivered to the washing station and flotation in tanks is used as the first step to remove any defects. Coffee cherry is then pulped and fermented for 12-16 hrs in water before being graded in grading channels. The coffee is then soaked a second time for 10-12 hrs before it is dried on raised beds.

We love the clean, bright juicy flavours that they produce and these include orange, caramel and black tea. We pay a premium to Bwishaza and you can read more in our transparency report.

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.

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