PRODUCER: LIZA SMALLHOLDERS
COUNTRY: RWANDA
REGION: LIZA
VARIETY: RED BOURBON
IMPORTER: OMWANI
PROCESSING METHOD: ANAEROBIC WASHED
FLAVOUR DESCRIPTION: CANDIED ORANGE, WHITE TEA, FLORAL, RAISIN
In addition to being a farmer himself, Jean Paul has been carefully overseeing the operations at Liza since its incorporation in 2011. Jean Paul and the team at Liza have recently built a cupping lab, with the goal of pursuing exceptional coffee.
The surrounding area is home to over 500 smallholder farms, with an average farm size of 3 acres. Liza processes coffee using the same traditional washed method used by most washing stations in Rwanda, but Jean Paul and his team have an eye for detail which sets them apart from many other stations. Coffee is delivered daily during the harvest.
The coffee is fermented for 12 to 16 hours in water, providing temperature stability to keep the fermentation under control.Following the fermentation process, the coffee is hand sorted carefully to remove defects and additional, careful hand sorting is done to remove under and overripe beans, in addition to defects/other unwanted material.
Once processed the coffee is shade dried for one day before it is moved to the drying tables. The coffee is then hand-sorted daily during the drying process.
