$10.34
$13.55
Description This is the wild child of the Rwanda offerings, definitely the strongest in its fruity/ferment notes. Although a honey processed, most would interpret this as a full natural in taste. Highly rated assuming you like overly sweet and fruity coffees with a touch of acidity. Flavors range from citric and red fruit, to an oaky boozy, chocolate/spice darker tones. This is our third season of these Cyato Rwanda’s, excellent new wave coffees. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda’s Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. The washing station was established in 2017. This coffee is delivered in ripe red cherries by the producers, then sorted and dried on raised beds after processing. During the drying period, the coffee is actively rotated and moved in order to ensure even drying. One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the “unique profile” this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area’s proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control. Tasting Notes: A very clean, sweet, and delicate cup best at the lighter roast points. The cup is medium bodied, medium-to-high acidity, with notes of citrus, red fruit, chocolate, spice and barrel aged tea that reveal themselves harmoniously across different roast levels. Lighter roasts exhibit a stronger citrus and fruit balancing with a complex darker tones: chocolate, spice, tea, with a little oaky/boozy note that lingers on the tongue. Slightly fuller bodied comparatively to the other Rwanda coffees, a very sweet edge. Medium roasts temper much of the spiciness, lending the cup a more chocolate-forward flavor and a subtle sweetness. Fruity notes emerge as the coffee cools, including grapefruit, strawberry, and a blend of red berries. Darker roasts offer an explosion of semi-sweet chocolate; this profile can become slightly cloying as the body increases and the acidity diminishes. Roasting Notes: Fairly even roasting for a strong anerobic coffee. This coffee contains a higher-than-average amount of chaff. We recommend aiming for a nice medium roast, provides a nice balance between acidity and the more intense flavor notes. It presents as somewhat acidic in lighter roasts, which is arguably the coffee’s standout roast level, but a little strong for some. For daily consumption, we prefer a medium roast, a little smoother and easier drinking. If you enjoy bright, lively coffees, choose a lighter roast; otherwise, opt for one slightly darker. Rest time is crucial; with complex coffees like this, most experts agree that the flavor reaches its peak between 5 and 14 days post-roast. We found it quite tasty to drink as early as 24 hours after roasting, but it improved further as it rested. Anaerobic Honey Processing: Honey-processed coffees go through steps similar to washed, with one notable difference – the amount of mucilage left on the seed before drying. After the cherries are collected and sorted, the coffee is typically depulped and fermented. During fermentation, washed coffees will have all the mucilage broken down and removed from the seeds. In honey-processed coffees, the fermentation is cut short, leaving some mucilage still intact on the seeds. The coffee will then dry with this mucilage intact, often contributing a denser texture, more sugar browning, and fruit notes to the final cup. It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly-harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. We find those anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile.
Green Coffee Beans
