Rwanda Cyiya Washed

Origin

• 🇷🇼 Rwanda· Nyamasheke

Tasting notes

Character

• Funky
  20

Country: Rwanda Region: Nyamasheke district, Kirimbi sector Farm: Cyiya Site Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Elevation: 1650-1900 MASL Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Nectarine, Jasmine, Pomelo This coffee is grown in the Western Province of Rwanda, specifically in the Nyamasheke District, KIRIMBI Sector, and processed at the CYIYA CWS (Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee.). The coffee is produced by 480 small-holding farmers, grown at an altitude of 1715 m above sea level, with a catchment area between 1650 and 1900 m. The soil is volcanic, which is excellent for coffee because it is rich in minerals and nutrients and has a porous structure that provides ideal drainage, leading to healthier plants and more complex flavors. The coffee is hand-sorted and floated before being pulped within 8 hours of being harvested. The parchment then undergoes dry fermentation for 15-18 hours. After fermentation, the remaining mucilage is washed off, followed by a soaking period of 15-20 hours. The coffee is dried on raised beds using a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. sun-drying method, which takes 12-14 days.