Rwandan Liza Coffee Beans

Rwanda is the smallest of all the East African countries, this ideal origin is responsible for producing over twenty-two thousand tonnes each year with an emphasis on washing and fermentation. The Liza washing station is owned by a fourth-generation farmer Jean-Paul. Jean-Paul has passionately nurtured a plantation consisting of over two-thousand trees and perfected the art of production for his region. Since taking over, he has built a cupping lab in the pursuit of achieving exceptional coffee. The farmers he works alongside have farms ranging from 1550 - 1900 meters above sea level.

Only 15 lots of this washed coffee were produced throughout the entirety of the last harvest. After delivery, the Coffee is sorted by hand, pulped and stored in fermentation tanks for 12 hours. Following the development of these extraordinary fermentation flavours, the coffee is washed and moved to drying tables undercover for additional hand sorting and then finally moved to raised tables in the sun to be dried.

Roasted to highlight rich notes of black tea and chocolate, with notes of lemon peach as it cools -  A fantastic and versatile coffee for a range of brewing methods, at the roastery we are enjoying brewing as espresso and AeroPress. See our AeroPress recipe guide below.

Region: South of Lake Kivu on the border with Congo
Altitude: 1600 - 2000 MASL 
Variety: Red Bourbon
Preparation: Washed, single soaked, hand-sorted