Rwanda FW15+ Buliza (2023)

Blackberry, kiwi, chocolate, blackcurrant
On Sale
TOP LOT
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Bag Weight 60 KG BAG
Harvest Season 2022/23
Status Spot
Lot Number P8001873-1
  • 6 Bag(s)
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About This Coffee

Buliza CWS started its operations in 2007 and specialises in the processing of speciality coffee whilst building sustainable, transparent and longterm relationship with the farmers that supply their cherries. Every season Buliza donates fertilizer made from leftover coffee pulp to their farmers. All farmers receive healthcare, agriculture training and fertilizers. The training has been a key aspect that has helped to raise the quality of the coffee. Buliza CWS was among the overall winners of cup of excellence in 2011.

Origin Rwanda
Subregion Rulindo District
Harvest Season 2022/23
Producer Type Washing Station
Wet Mill Buliza CWS
Processing Washed
Growing Altitude 1700m - 1900m
Plant Species Arabica
Variety Bourbon
Coffee Grade RWA CA FW SC 15+
Screen Size 15 Up
Bag Weight 60 KG BAG
Bag Types Grain Pro / Ecotact

The Region

The Rulindo district of Rwanda lies approximately halfway between Kigali and Ruhengeri. The region is very mountainous, containing Mount Kabuye amongst others. Coffee is grown at an average altitude of 1790 masl with temperatures of 18-19 degrees celsius. Rulindo is reknowned for its holistic approach in the sustainable use of natural resources, prioritising the incomes of local farmers. Rulindo has also implemented various solutions to soil degradation such as intercropping and agroforestry.

The Process

Processing begins when the farmers deliver their cherries to the mill for sorting. Immature and damaged cherries are removed by hand and then the remainder floated in an open water tank. The floating cherries (lower quality) are removed, and the cherries that sink are used for the highest quality coffees like this lot.

Selected cherries are pulped and then undergo 2 fermentation processes. First, an initial dry fermentation
for 12-18 hours, followed by a wet fermentation - submerging the coffee to create more anaerobic conditions - for 24 to 36 hours. The enzymes present during this process break down the sugary mucilage on the outside of the bean, allowing for a clean washing process and contributing to the acidity and complexity of the final cup. Once the sugary mucilage has broken sufficiently the coffee is washed and graded in clean water channels, before being dried in the sun on raised African beds for an average of 12 to 18 days. The parchment must be carefully maintained to ensure an even drying and it is further protected from rain and hot sunshine. Once the optimum moisture content has been reached, the parchment is bagged and rested for 1-2 months in a cool, dry environment. After it has rested the coffee is transported to the capital of Kigali for hulling, grading and hand sorting, before being bagged in GrainPro for export.

  • Subregion Rulindo District
  • Producer Type Washing Station
  • Wet Mill Buliza CWS
  • Processing Washed
  • Bag Types Grain Pro / Ecotact
  • Plant Species Arabica
  • Variety Bourbon
  • Min Growing Altitude 1700m
  • Max Growing Altitude 1900m
  • Screen Size 15 Up
  • On Sale Yes
  • Top Lot Yes
  • Price Per Kg £6.35
  • Status Spot
  • Coffee Grade RWA CA FW SC 15+
  • CTRM Contract Number P8001873-1
  • Origin Rwanda
  • Warehouse Vollers Group Uk