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Rwanda – Liza

Tasting Notes:

Red Grape / Apple/ Cocoa

From £11.95

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More about Liza

  • Region – Giheke

  • Washing station – Liza washing station

  • Varietal – Red Bourbon

  • Processing – Anaerobic Washed

  • Altitude – 1,600 to 2,000 m.a.s.l

Jean Paul owns Liza washing station a larger co-operative of 500 members and the majority are small hold farmers. They process coffee using the same traditional washed method used by most washing stations in Rwanda. Coffee is delivered daily during the harvest and in the evening the cherry is processed using a pulping machine to remove the fruit. After pulping the coffee is fermented for 12 to 16 hours in water to break down any additional fruit still stuck to the beans. Following the fermentation process the coffee is hand sorted carefully to remove defects. Careful hand sorting is done to remove under and overripe beans. Once processed the coffee is shade dried for one day before it is moved to the drying tables. The coffee is then hard sorted daily during the drying process. Jean Paul also has his own cupping lab at home and is committed to producing high scoring coffees.