Origin North of Kibuye, Lake Kivu
Process Washed (Wet Fermented)
Variety Red Bourbon
Altitude 1600 – 2000m
Flavour – Clean bright with citrus (orange & tangerine) and good sweetness
The team at Bwishaza carefully hand-sort fresh cherries before flotation and pulping. This Coffee has been dry fermented for 12hrs, washed in grading channels and finally soaked in clean water for 10hrs to achieve its exquisite flavour. When drying, initially the coffee is placed in the shade with an additional hand- sorting phase followed by drying on raised beds in the Rwandan sun.