Rwanda - Liza Anaerobic
Country: Rwanda
Region: Giheke, Liza
Process: Anaerobic
Varietal: Bourbon
Altitude: 1600 - 2000 m.a.s.l
Brewing method: V60, Aeropress, Kalita
Description
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.
Producer Information
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 pulped and sealed in bags so no oxygen can get in, then fermented for 48 hours, which breaks down any fruit flesh still clinging to the beans. After this the beans are washed and left to dry in the shade for 24 hours, 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.
Barista life
Baristas today have access to a wide variety of high quality, speciality coffee producers and can hone their craft with a great variety of brewing methods. Barista Life works closely with these producers to deliver the finest beans around and not only that, can provide essential training to you and your staff to ensure the perfect cup of coffee reaches your customer, every time.
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To date our Head Barista Aron has made over a million of coffees during his time, that’s a lot right? His dedication and skill has benefited coffee shops around the E.U., Canada, New York & his home city London. In 2010 Aron started with a mobile espresso van which taught him just how difficult it can be to manage different bean densities in England’s inclement weather. Determined to master the art of consistency, he spent days testing coffees from around the world, roasting different blends to formulate a recipe that would deliver a consistent base flavour within a temperature range of -5’c to 35’c. Most coffee shops are fitted with air conditioning units which assist in maintaining that consistency, but without that luxury Aron’s understanding of the volatility of coffee grew considerably.
The business expanded in 2011 when both Aron and his wife, Clare, took on a failing coffee shop after the recession with aim to give it life. With previous experience in hospitality and business management, their dedication and hard graft paid off and The Espresso Lounge Tring is a successful coffee shop and cafe with several TripAdvisor awards and fantastic reviews.
They remain within this lucrative industry to date and can offer invaluable knowledge to new business start ups or those wishing to train their baristas to the highest possible standard. Barista equipment, coffee machines, sales training and business consultancy are all available through Barista Life and can set your business on the path to success.
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