RWANDA LIZA WASHED - Green Coffee Beans

£5.50 Sale Save
Redber, RWANDA LIZA WASHED - Green Coffee Beans, Redber Coffee
Redber, RWANDA LIZA WASHED - Green Coffee Beans, Redber Coffee
Redber, RWANDA LIZA WASHED - Green Coffee Beans, Redber Coffee
Redber, RWANDA LIZA WASHED - Green Coffee Beans, Redber Coffee
Redber, RWANDA LIZA WASHED - Green Coffee Beans, Redber Coffee
Redber, RWANDA LIZA WASHED - Green Coffee Beans, Redber Coffee
Redber, RWANDA LIZA WASHED - Green Coffee Beans, Redber Coffee
Redber, RWANDA LIZA WASHED - Green Coffee Beans, Redber Coffee
Redber, RWANDA LIZA WASHED - Green Coffee Beans, Redber Coffee
Redber, RWANDA LIZA WASHED - Green Coffee Beans, Redber Coffee

RWANDA LIZA WASHED - Green Coffee Beans

£5.50 Sale Save

SKUGRE-RWLW-BE250


Grind Beans
Weight 250g

**PLEASE BE AWARE THESE ARE RAW, UNROASTED COFFEE BEANS, NOT SUITABLE FOR CONSUMPTION BEFORE BEING ROASTED**

This light and smooth coffee has a well balanced character and flavours of orange, caramel, chocolate and hints of black tea.

What you need to know...

  • Flavours – Orange, Caramel, Chocolate & Black Tea
  • Aroma – Light & Floral
  • Body – Smooth & Syrupy
  • Acidity – Mild

Perfect for...

A stunning Rwandan coffee with well balanced character. Perfect for Espresso and Filter, It’s great without milk

The finer details... 

  • Origin: Rwanda
  • Region:  Near to Kamembe, South West Rwanda
  • Altitude: 1600 - 2000m 
  • Variety: Red Bourbon
  • Harvest Period: February – June
  • Processed Method: Fully Washed

The Liza washing station is owned by Jean Paul. He is a second generation coffee farmer who has worked for many years as an agronomy consultant both in Rwanda and the Congo. His farm has about 6000 trees and he processes coffee from his own farm and from several hundred local small hold farmers within the community. The quality he produces is outstanding and this is due to his dedication and commitment to training local farmers and focusing on very careful hand sorting at the washing station. Jean Paul produces a variety of different micro-lots, these include washed coffees and bespoke experimental process coffees.

The coffee is hand harvested by small hold farmer members and then sorted carefully to remove defects before it is laid to dry on raised tables. These raised tables ensure even drying of the coffee to avoid mould growth. The layer of coffee is usually no more than 1 inch thick and is moved regularly to make sure that the coffee dries evenly. During the early stage of drying the coffee can be hand sorted to ensure defects are removed. 

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