CYATO/NATURAL/SEASONAL ESPRESSO
CYATO/NATURAL/SEASONAL ESPRESSO
Rwanda
Variety: Bourbon | Process: Natural | Altitude: 1850-2200 MASL | Harvest: June 2024 |Producer: Smallholder farmers, Abadatezuka Coop, Cyato Washing Station | Region: Nyamasheke district, Western Province
Sweet and juicy with notes of vanilla, brown sugar & elderflower.
Rwandan microlots are traceable to a particular washing station where local farmers bring their beans. This one from the Cyato washing station is beautifully balanced and mellow, with a mild winey acidity and lots of fruit-like sweetness. This is partly thanks to the skilful farmers who grow their coffee at very high altitudes without the use of synthetic fertizers or pesticides. And it's also thanks to the area's naturally rich soil, and cool lake-affected climate beside Lake Kivu. In short, a great example of terroir-driven flavour profile. Enjoy!
The farmers pick and deliver their ripe red coffee cherries to the Cyato washing station, where they are then sorted and dried on raised beds. During the drying period, the coffee is actively rotated and moved in order to ensure even drying and controlled flavour development.
