Coffee · Rwanda
Liza Giheke
Liza Washing Station · Kivu
85 pt
- Papaya
- Pear
- Butter
- Black tea
- Milk chocolate
Lot data
- Origin
- Rwanda
- Region
- Kivu · Provincia Occidental
- Station / farm
- Liza Washing Station
- Producer
- Jean Paul
- Altitude
- 1650–2000 masl
- Variety
- Red Bourbon, RAB C15
- Process
- Natural
- Harvest
- 2026
Lab analysis
- Moisture
- 10,00 %
- Water activity
- 0,419
- Density
- 752 g/L
Screen size
Cup profile
From cherry to cup
Process, step by step
- 01SelectionCherries are sorted and washed before processing.
- 02FermentationTwo days in sacks.
- 03Skin dryingInitial drying of the cherry skin.
- 04Drying on tablesOn drying tables, 48 to 54 days.
At origin
The producer, the origin and the washing station
Producer and station
Liza Washing Station belongs to Jean Paul and his wife, Pacifique Uwicyeza, and works with around 1,850 farmers in the Lake Kivu region, in the Western Province. Jean Paul has 20 years in coffee and previously worked with farmer cooperatives.
The region
Kivu is the heart of Rwanda’s coffee production, on the lake shore. Rwanda harvests from February to July and exports from July to December. Its coffee comes from smallholders, between 1,400 and 2,000 m, and Red Bourbon is the most widespread variety.
Spec sheet
Shall we taste it?
We send samples with a spec sheet and traceability from farm to market.