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.
Microlot • Specialty
Cupping
Cupping score certified by Q-Graders and obtained through the SCA protocol.
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.
Green Coffee Analysis
Grain analysis
Screen:
18
Humidity:
10,5 %
Density:
786 g/L
Storage environment analysis
Humidity:
52 %
Temperature:
28° C
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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