Rwanda Liza Anaerobic Washed
Rwanda Liza Anaerobic Washed
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This is an anaerobic washed red bourbon from the Giheke region of Rwanda. An anaerobic processed coffee is where, during fermentation and after pulping, the coffee is placed in an environment lacking in oxygen. In the case of this lot, it is sealed within bags for fermentation, and then washed as normal.
Tasting Note Orange | Peach | White Tea | Toffee
Aroma ⚫︎⚫︎⚪︎⚪︎⚪︎
Body ⚫︎⚫︎⚪︎⚪︎⚪︎
Aftertaste ⚫︎⚫︎⚪︎⚪︎⚪︎
Fruitiness ⚫︎⚫︎⚫︎⚫︎⚫︎
Nuttiness
Acidity ⚫︎⚫︎⚫︎⚫︎⚪︎
Sweetness ⚫︎⚫︎⚫︎⚫︎⚪︎
Bitterness ⚫︎⚪︎⚪︎⚪︎⚪︎
Country Rwanda
Region Giheke
Producer Jean Paul
Process Anaerobic Washed
Varietal Red Bourbon
Altitude 1600-2000masl
|
Brewing recommendations 92°C | 215ml |
Packing
Packing
Our signature refillable coffee tin is made with food grade metal from Taiwan. Airtight double lids seal in freshness and it can store coffee directly.
We have taken care that all of the products we use to package our coffees are recyclable. Please take care to re-use and recycle our packaging products wherever possible.
Roasted Day
Roasted Day
Our coffee is roasted to order mostly. That means we wait until we receive your order before we fire up the roaster.
Some beans will degassing before despatch but we promise our coffee is roasted no longer than 14 days ago.
Drinking Experience
Drinking Experience
We encourage you to start drinking when you receiving the beans, so that you can experience the changes from undegas coffee beans to fully degassed ones.
But we recommended to start brewing between 14-31 days after roasted day.
Flavor and the aroma would degrade significantly with time because of a chemical reaction with oxygen, oxidation makes coffee beans go stale and overall unpleasant. So we recommend finished the coffee beans better in 2 months after the roasted day.
