Liza

About This Coffee

Liza is a vibrant Grade 1 micro-lot that showcases the experimental side of Rwandan coffee. Grown at high altitudes in the Western Province, this Anaerobic Natural process creates a cup that is bold, fruit-forward, and beautifully structured. It drinks with a tropical intensity—reminiscent of juicy pineapple and bright citrus—complemented by a juicy nectarine finish. For those who enjoy a “funky” profile with a clean, high-level finish, Liza is a seasonal must-try. Located in Rwanda’s Western Province, the Liza Coffee Washing Station (CWS) is a family-run operation led by Jean Paul. Jean Paul’s approach is defined by precision; he manages every step from the hand-picking of Red Bourbon cherries to the final drying stages. This particular lot underwent an anaerobic fermentation process, where cherries are sealed in oxygen-depleted tanks to develop intense fruit aromatics and a syrupy mouthfeel. Following fermentation, the coffee is dried slowly on raised beds for 25 to 35 days. This careful monitoring ensures the “funky” notes remain balanced and clean. Through our partnership with Stean’s Beans, we are able to support Jean Paul’s mission to provide better premiums for his network of smallholder farmers. This coffee is a personal recommendation for anyone looking to experience the modern, innovative frontier of Rwanda’s specialty coffee scene.