Liza washing station is a larger co-operative of 500 members, the majority of which are small holder farmers, who deliver coffee cherries daily during harvesting season to be processed using the traditional Rwandan washed method.
The coffee is fermented for 12 to 16 hours post pulping, which breaks down any fruit flesh still clinging to the beans.
After this the beans are sorted by hand to remove both defects and over/underripe seeds as the washing station does not yet use a grading channel for floating.
Coffee is then shade dried for a day, during which time it is sorted through again multiple times to make sure all defects have been removed.
The Liza washing station is owned by a man named Jean Paul, who also owns a plantation of several thousand coffee trees.
He works in tandem with the hundreds of local farmers that harvest and deliver to his station and has his own cupping lab at home, which he uses for quality control measures, assuring that his coffee continues to produce high scores across the board.
Processing Station: Liza Washing Station
Sourcing Partner: Omwani Coffee Company
A washed coffee worthy of the name, this Liza Lot from Rwanda dual wields as both an excellent filter, and a superb espresso with fruity notes of red fruits and lemon rind.
