Arrived January 24th, 2023 to Continental Terminals in New Jersey.

Forward has purchased 82 x 60kg bags of Nyagishiru Washed Red Bourbon lot 715.

Ten (10) bags have been booked by Rogue Wave Coffee in Edmonton, Alberta.

One (1) bag of this lot has been booked by Appalaches Torréfacteur in Mansonville, Quebec.

One (1) bag of this lot has been booked by Eleven Speed Coffee Roasters in Victoria, BC.

One (1) bag of this lot has been booked by Craft 42 Roasters in Kelowna, BC.

In 2019, Forward was one of the first international buyers of Nyagishiru CWS coffee, as this was the first time they had focused on specialty coffee and marketed outside of Burundi. Nyagishiru CWS is located near the Ruvubu River, Buhinyuza Commune (Muyinga Province) in the North East of Burundi. 

This CWS has 200 raised beds and uses a Mackinnon pulper. It has four fermentation tanks and two soaking/pre-floating tanks. The CWS is located on the hill on Nyagishiru and collects cherry from 12 neighboring hills. Matraco (Matsitsi Trading Co, the owner of the CWS) farms 7000 of its own trees on Nyagishiru Hill.

Matraco has contributed with seedlings for their Farmers in order to replace old aged coffee trees. They have also provided funds for a school and health centre construction in the Muyinga Province. Nyagishiru producers have received a premium 20% above the local market rate this season. Nyagishiru pays its staff almost 60% above the rate for casual labor in Burundi.

In 2019, Forward was one of the first non-local people to ever visit this washing station. It is truly beautiful, situated in a valley surrounded by the Nyagishiru Hills, which it's named after. The coffee is sweet and clean. With proper management happening, we believe this could be one of the best washing stations in Burundi in the coming years. Interestingly, it's also located in a lesser known coffee region, Muyinga District, outside of Kayanza, the province the majority of Burundi's coffee is produced. We have beautiful photographs of Nyagishiru.

Washed coffees are fermented for 12 hours, in a traditional styling, where they're pulped at night, left in ceramic open-air tanks overnight, and cleaned and washed in the morning. They also go through a serpentine channel to sort and separate by density. They are then left for 20 days to dry on raised beds with consistent movement and rotations.