Bwishaza Anaerobic Washed

Summary

A single origin coffee from Rwanda's Bwishaza co-operative, produced using a two-stage anaerobic fermentation method. The process involves picking only very ripe cherries, sealing them in sacks without air for 48 hours, pulping, then fermenting again for 48 hours before drying on raised tables. Red Bourbon variety. Tasting notes include cherry, orange, and caramel with enhanced acidity from the anaerobic process. This limited edition micro-lot is directly traded with full transparency.

Details

Format

Bean

Decaffeinated

No

Producer

Bwishaza co-operative

Variety

Red Bourbon

Notes

Caramel, Cherry, Orange

The roaster

Horsham Coffee Roaster

Based in West Sussex, Horsham Coffee Roaster is a specialty roaster sourcing directly from producers in Costa Rica, Kenya, Rwanda, and Brazil. They roast on a…