Bwishaza - CM Natural | Rwanda
ยฃ25.95
Additional information
Coffee Details
- Varietal
- Variety not specified
Rest guidance
Recommended rest: 2 weeks from roast.
Based on the roaster's recommendation.
About Black & White Roasters
Black and White Coffee Roasters is the brainchild of two US Barista Champions. Founded in 2017, Kyle and Lem were inspired by the coffee they experienced at the competitive level and wanted to make those coffees as widely available as possible.ย
Roaster notes
Rwanda โ Bwishaza Washing Station Red Bourbon (Carbonic Maceration Natural)
Tastes Like โ ๐ Orange Zest โข ๐ถ๏ธ Baking Spices โข ๐ Grape Jelly
DETAILS
- Producer: Bwishaza Washing Station (Cooperative)
- Region: Western Province, Rwanda
- Variety: Red Bourbon
- Process: Carbonic Maceration Natural
- Altitude: 1,650โ1,800 MASL
- Size: 340g (12oz)
INTRO
Rwandan coffee is known for its bright, fruit-forward character and tea-like clarity โ qualities that emerge from high-altitude Bourbon cultivation in the country's fertile volcanic soils. Bwishaza takes those inherent qualities and amplifies them through a carbonic maceration natural process, adding vivid citrus brightness and a spiced, winey complexity that makes this lot genuinely distinctive.
THE PRODUCER
Bwishaza is a cooperative-owned washing station in Rwanda's Western Province, working with approximately 500 smallholder farmers who deliver cherry during harvest. The majority of Rwanda's coffee comes from Red Bourbon trees cultivated on smallholder farms of under two hectares, grown under intercropped shade alongside banana, cassava, and food crops. Bwishaza's cooperative model ensures premium pricing flows back to the farmers who grow it.
THE PROCESS
The Carbonic Maceration Natural process at Bwishaza involves:
- ๐ Cherry Harvesting โ Selectively handpicked Red Bourbon at peak ripeness
- โ Sorting โ Cherries sorted for quality and density
- ๐งช COโ Flushing โ Whole cherries sealed in tanks and flushed with COโ
- ๐ Carbonic Maceration โ Fermentation proceeds from inside the intact cherry cell
- โ๏ธ Raised Bed Drying โ Coffee dried on African beds in whole fruit
The carbonic maceration process drives fermentation from within, producing a cup with exceptional aromatic complexity alongside Rwanda's classic citrus brightness.
THE CUP
Vivid and aromatic: orange zest leads with an uplifting citrus brightness, joined by warm baking spices that add depth and complexity. Grape jelly brings a rich, winey sweetness to the finish that lingers long after the last sip.
Flavour Notes
- ๐ Orange Zest
- ๐ถ๏ธ Baking Spices
- ๐ Grape Jelly
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