Our coffees from Rwanda are directly traded with producers and we are able to offer full transparency and detailed information on these coffees. For more information on how we source coffees take a look at our Transparency Report.

Our Rwanda Bwishaza processing pack is a fantastic way to experience the same varietal from the same washing station produced using 3 post harvest processing methods:

1) Carbonic maceration natural, a 48 hour sealed bag fermentation following by natural drying.
2) Natural process, a traditional natural processed coffee processed without additional fermentation.
3) Washed process, a dry fermentation washed processed coffee.

All three methods produce very different flavour profiles ranging from juicy and fruity all the way to clean and bright. Trying all three as part of the same set is a fantastic way to experience the effect post harvest processing can have on the final product.

Tasting Notes: Strawberry | Orange | Black Cherry
Processing Method: Carbonic Maceration, Natural and Washed
Varietal: Red Bourbon
Importer: Horsham Coffee Roaster / IAC