Rwanda Liza Lot RWA Natural 2025
We have had been super lucky to roast two coffees from this co op last year a Natural , Bwishwaza and this year Liza 36 hour dry ferment washed BOTH standout exceptional coffees.
Liza Washing Station is 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. Liza washing station does not yet use grading channel so additional, 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.
Passionate 4th generation coffee farmer Jean Paul owns Liza washing station in addition to his plantation of several thousand coffee trees. He also works with several hundred local coffee farmers who harvest and deliver their coffee to his washing station. He has his own cupping lab at home and is committed to producing high scoring coffees
- Country | Rwanda
- Region | Giheke
- Varietal | Red Bourbon
- Processing Partner | Liza Washing Station
- Process | Natural
- Unit Type| 30 kg Vac Pac
- MASL | 16600 / 2000
- Soil Type | Volcanic
- Number of farms per lot | 500
- Average farm Size| 3 Acres