Rwanda Buliza

by Coffee Culture

Write First Review
Sold Out
Roastery
Coffee Culture
Coffee Origin
Rwanda specialty coffee Rwanda
Region
Rulindo
Roast Type
Omni (recommended for both Filter & Espresso Coffee)
Process
Washed
Flavour Profile
Citrus, Apple, Cocoa
Roast Level
Omni
Brewing Method
Aeropress, Chemex, Clever dripper, French Press, Hario V60, Moka pot, Vacuum Pot, Espresso

About Coffee Culture

Coffee Culture is a coffee project of two Ostrava-based coffee enthusiast in the big world of speciality coffee. Our goal is to make speciality coffee accessible to the wides possible audience. For us, coffee is not just a current trend, but a lifelong theme that we live for and that brings us to life every day.

We regularly focus on fresh coffee harvests from around the world. The key for us is to recognize the maximum potential of each batch and to make its unique characteristics stand out through roasting.

Our customers are cafes and enthusiasts who already know how to swim in the vast ocean that is the speciality coffee market, but also cafes that want to improve their work. We help them with both education and technical support. Many of them found their groundwork in a professional approach to barista training and in the diverse tastes of selected arabicas.

Reviews

No Reviews yet

Tell us how the coffee tasted and help others with the selection

Questions

No Questions yet

Ask us anything and we will be happy to answer asap

About Farmer

Farmer
189 zemědělců
Farm
družstvo ABOKAMU
Country
Rwanda
Region
Rulindo
Altitude
1600 – 2000 m. n. m.
Variety
Red Bourbon
About Farmer

Spracovatelský závod Buliza se nachází v hornitém okrese Rulindo v severní provincii Rwandy.

Tato mycí stanice je v provozu od roku 2007, spadá pod vlastnictví družstva ABOKAMU a skládá se ze 189 zemědělců. Všichni farmáři spolupracující se stanicí dostávají zdravotní pojištění, školení o nových principech pěstování kávy a kvalitní hnojiva na farmy.

Do tohoto závodu dodává kávu přibližně 500 producentů jejichž farmy se pohybují v nadmořských výškách 1600 – 2000 m. n. m.

Jakmile třešně dorazí do mlýna, jsou mechanicky oloupány, na 24-36 hodin naloženy do vody kde fermentují a potom důkladně promyty. Nakonec se zrna suší na afrických postelích.