Rwanda Bwishaza

Bwishaza Station is located near Lake Kivu, on the eastern side of the lake, in western Rwanda. Many coffees grown here have participated in the Cup of Excellence in past years. The station is owned by its members, approximately 590 small-scale farmers who take pride in cultivating coffee on their own small plots of land. Like much of Rwanda, the coffee grown here is of the Red Bourbon variety.

Bwishaza Station primarily produces washed coffees.

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MicrolotSpecialty

Origin:
Rwanda, Bwishaza
Farm:
Bwishaza Washing Station
Farmer:
Bwishaza Collective
Variety:
Red Bourbon
Altitude:
1.900 – 2.200 masl
Processing:
Washed
Original bag net weight:
60kg
Harvest:
2022-2023
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Cupping

Cupping score certified by Q-Graders and obtained through the SCA protocol.

Aroma: 7,75
Taste: 8,00
Acidity: 8,00
Body: 8,00
Aftertaste: 7,75
Equilibrium: 8,00
Global: 8,25
Uniformity: 10,00
Cup: 10,00
Sweetness: 10,00
Final score: 85,75
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Cupper's notes

Cupper's notes

This coffee is well-balanced and flavorful. It offers persistent fruity hints of blackcurrant and citrusy notes of orange. There are also undertones of black tea and sweet caramel that complete the experience. It has a gentle malic acidity and a full-bodied profile.

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Smooth
Lingering
Black Tea
Medium Malic
Green Coffee Analysis

Green Coffee Analysis

Grain analysis

Screen Screen: 18
Humidity Humidity: 10,5 %
Density Density: 786 g/L

Storage environment analysis

Humidity Humidity: 52 %
Temperature Temperature: 28° C
Analysis conducted on: 12/07/2023
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More Info

More Info

As soon as the cherries are delivered, they are fed into a McKinnon pulping machine. Once the pulping process is complete, the beans undergo a dry fermentation for approximately 12 hours in small cement tanks. After the fermentation phase, the coffee is washed and soaked for about 10-12 hours. Once the washing process is finished, the coffee is shade-dried and carefully hand-selected for 48 hours before being placed on raised tables for sun drying, which lasts for approximately 20-30 days.

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