Rwanda Buliza

Product image 1Rwanda Buliza
Product image 2Rwanda Buliza

Regular price £10.50

Name: Buliza

Producer: Smallholder Farmers

Origin: Rulindo District

Varietal: Bourbon

Altitude: 1700-1900 metres above sea level

Process: Washed

Flavours: Kiwi, Blackcurrant, Blueberry & Chocolate

Harvest: March-July  

Importer: Covoya

Where is it from?

In Rwanda, coffee has brought hope for a better future since the dark days of the Civil War that shook the country back in 1994. Coffee has been used as a vehicle for positive change in the years that have followed, and the country is now rightly heralded as a top producer of fine speciality coffee.

Coffee was introduced to Rwanda in 1903 by German missionaries. As a cash crop, it received government backing but the focus was very much on quantity rather than quality. However, the impact of the world coffee crisis in the late 1990s, when prices fell for several years below the cost of production, caused many Rwandan coffee farmers to rethink their position. Working hand in hand with the Rwandan Coffee Board (OCIR Café), international NGOs such as USAID, the Gates Foundation, and other coffee-focused organisations, a speciality coffee sector was created in the early 2000s.

Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. 

The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family.

Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organise 

themselves into cooperatives and share the services of centralised wet mills 

or washing stations as they are known locally. Flowering takes place between 

September and October and the harvest runs from March to July, with shipments starting in August through December

Buliza CWS started its operations in 2007 and specialises in the processing of speciality coffee whilst building sustainable, transparent and long-term relationships 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 the cup of Excellence in 2011.


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 renowned for its holistic approach to 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.


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.




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Next Roast Date Tuesday The 27th Of February

We are attending a coffee conference but will be back roasting next week.

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