Rwanda Liza Carbonic Maceration

Carbonic Maceration • Red Bourbon • Single Origin • 100% Premium Arabica  

Roast Level: Medium / City

Cupping notes: Notes of strawberry juice, red grape and sweet macadamia nut along with a silky, round finish.

Weight: 250g

Whole bean. Coarse Medium Fine

Not ground

Suitable for cold brew & French press

Suitable for machine drip, siphon, pour-over & Aeropress

Suitable for espresso & mokka pot

In stock



Images courtesy of Green Coffee Collective

Carbonic Maceration • Red Bourbon • Single Origin • 100% Premium Arabica  

Rwanda is a small, landlocked nation with a patchwork of cultivated crops, with coffee being the most important source of income for the small farmer. The majority of Rwanda coffee comes from the South and Western districts and most farms being very high altitude (between 1700 and 2000 meters).

About this coffee:

Carbonic maceration processing in Rwanda is quite new. It is a very clean representation of the carbonic maceration processing it undergoes, and Liza washing station wants to showcase to the world just how tasty and flavorful this process can be with Rwandan coffees from their cooperative.

Carbonic Maceration means the coffee goes through the following process. Upon delivery to the washing station, coffee cherries are floated to wash them as well as remove any defects, since underripe cherries will float to the water surface where they can be taken out. After this, the cherries are placed into sacks, which are then sealed so that no air can get in and left in a cool, shaded spot for 48 hours. Once that time is up, the coffee is spread out in thin layers to dry, then formed into thicker mounds, until fully dry.

Producer information:

The Liza Washing Station is situated in the scenic Kivu belt Lake region of Rwanda’s Western province. It is owned by Jean Paul and his wife Pacifique Uwicyeza and is a larger co-operative of 500 members with the majority being small hold farmers who deliver coffee cherries daily during harvesting season to be processed using the traditional Rwandan washed method. Liza washing station does not yet use grading channel so additional, careful hand sorting is done to remove under and overripe beans.

Being a fourth-generation farmer and 20 years in the coffee industry, Jean Paul has passionately cultivated a plantation of more than two thousand trees and perfected the art of production in this region. Since taking over the company, Jean Paul has put in place measures of quality control and assurance for exceptional coffee, in particular, he has his own cupping lab which he uses to ensure his coffee continues to produce high scores across the board.

Determined to make a difference, Liza challenged traditional gender roles, trained farmers, and provided job opportunities to youth. Despite financial limitations, Liza processed exceptional coffee, fostering growth through training, improved farming practices, and infrastructure upgrades.

DID YOU KNOW? It is believed that coffee was introduced in Rwanda in 1904 by German missionaries.

Additional information

Weight 250 g




Growing Altitude

1600–2,000 m.a.s.l.

Coffee Variety

Red Bourbon

Harvest Period

March – August

Milling Process

Carbonic Maceration, Washed


Round, Silky


Berry – Strawberry, Macadamia, Red grape



Roast Level

Medium / City

Recommend for

Espresso, Filter, Pour Over